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Kale & Butternut Squash Lasagna Roll-Ups

with Rosée Sauce

Cooking time

35 minutes

Servings

2/4

Calories

800 /serving

These lasagna roll-ups are a cute twist on the Sunday-dinner classic, layered in little bundles rather than laying flat in sheets—but still bubbly-melty and absolutely scrumptious! When you cut into the finished chef d’oeuvre you’ll see it’s as stylish as it is comforting, with all its unctuous ricotta and stretchy mozzarella mixing with toothsome squash cubes and wilted kale. The hearty veggie content doesn’t just add nutritional heft, it does magic in terms of textures, too.

We will send you:

  • 200g Diced butternut squash
  • ½ Bunch of kale
  • 125ml Marinara sauce
  • 150g Fresh lasagna sheets
  • 15ml Sun-dried tomato pesto
  • 75ml Heavy cream
  • 150g Ricotta
  • 50g Mozzarella
  • 10g Mediterranean excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Egg, Milk, Cashews, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
1 or 2 Eggs
Large oven-safe baking dish
Total Fat
42 g
Saturated Fat
19 g
Sodium
1550 mg
Total Carb
76 g
Sugars
16 g
Protein
35 g
Fibre
8 g
Preparation
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Start the filling
Preheat the oven to 450°F. In a large pan, heat a drizzle of oil on medium. Add the squash in a single, even layer with 1 tbsp water (double for 4 portions); season with ⅓ of the spice blend and S&P. Cook, partially covered and stirring occasionally, 8 to 10 minutes, until softened and browned on all sides.
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Mise en place
While the squash cooks, strip the kale off the stems; thinly slice into ribbons. In a medium bowl, make the rosée sauce by combining the marinara sauce, heavy cream and sun-dried tomato pesto; season with ½ the remaining spice blend and S&P to taste.
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Finish the filling
To the pan of squash, add the kale and cook, stirring frequently, 2 to 3 minutes, until wilted; season with S&P to taste. Transfer the cooked vegetables to a medium bowl. Add the ricotta and 1 egg (double for 4 portions); season with the remaining spice blend and S&P to taste. Stir to combine thoroughly.
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Assemble the lasagna roll-ups
Drizzle a large oven-safe baking dish with olive oil. Spoon ⅓ of the rosée sauce into the bottom of the baking dish; spread out in a thin, even layer. On a clean, dry surface, lay out the lasagna sheets. Divide the filling between the sheets. Roll up the sheets around the filling. Carefully transfer to the baking dish seam-side down; top evenly with the remaining rosée sauce, then with the mozzarella.
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Bake the lasagna roll-ups
Place the baking dish on a sheet pan to avoid spillage. Bake in the oven, 12 to 15 minutes, until cooked through.
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Plate your dish
Switch the oven to broil and let the cheese on the top bubble, 2 to 3 minutes, until golden brown. Divide the finished lasagna roll-ups between your plates. Bon appétit!