Photo by Gina Homolka
I have such fond memories of helping my mom make lasagna as a kid. I was in charge of layering the noodles, sauce, ricotta and mozzarella. Today, my lasagna is a bit lighter than my mom's. Rather than making it as a large tray, I prefer to make them into rolls—which I load up with vegetables—for better portion control. And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese.
Skinnyscoop
For best freezing results, freeze the lasagna rolls after you bake them in a freezer-safe zip-top bag or container. To reheat put the frozen lasagna rolls in a baking dish. Cover with foil and bake at 375°F for 45 to 50 minutes.
Recipe notes
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