Butternut Squash-Filled Lasagna Rolls

I apologize for the lack of pictures with this post. We were cooking multiple things at once, and sometimes I get so absorbed in the cooking, I forget to take pictures. I don't have any of the actual process, which is unfortunate since it would make for more interesting pictures than some of my other posts. Also, there was a chow-down on pasta session when we all ate cooked lasagna because it's awesome.

I found the recipe online here.
Anyway, here are the

INGREDIENTS!

2 lbs butternut squash
8 lasagna noodles
1 1/3c grated parmesan cheese
1 large egg
1/4c blanched almonds, finely ground
1/4c panko crumbs
1 tbsp dijon mustard
2 tsps light brown sugar
1 tsp finely chopped fresh sage or 1/2 tsp dried
1/2 tsp dried
1/2 tsp freshly ground black pepper
3/4c heavy cream

Directions:

1. Preheat oven to 400 degrees.

2. Halve the squash crosswise, separating the narrow neck from the bulbous bottom. Cut them both in half lengthwise; scoop out and discard the seeds. Place the squash on a rimmed baking sheet, cut side down, cover with foil, and bake for 45 minutes, or until the squash is tender. (Leave the oven on.)

3. Scoop out the flesh of the squash and mash. Measure out 1 1/2 cups and freeze the rest for later use. (When we made it, we used all of the squash and just wound up with a couple extra lasagna rolls.)

4. Grease a 9 x 9 baking dish. In a large pot of boiling salted water, cook the lasagna according to the directions on the package. Drain and run under cold water.

5. In a medium bowl, stir together the squash puree, 2/3c of the parmesan, the egg, almonds, panko, mustard (I used the two bears provisions mustard that I blogged about before.), brown sugar, sage, salt and pepper.

6. Place the lasagna noodles on a work surface with the short ends facing you. Spread the squash mixture over each noodle. Roll the noodles up into compact bundles and place them, seam side down, in the baking dish. Pour the cream over the noodles and sprinkle the remaining 2/3c parmesan cheese over the top. Bake for 25 minutes, or until the cream is bubbling and the top of the dish is lightly browned.

Here we are spreading the mixture over one of the noodles before we roll them, and here

is what they look like all rolled up. When they were done for us, they looked like this

They were really good, and I liked how neat they were to eat. The flavor of the mustard added a sharp kick that I liked a lot. We also had fresh sage thanks to Alissa (since she'd just picked it).

This recipe isn't what I normally think of when someone says lasagna, but my friend John mentioned later that he thought he might prefer it to "the kind with all the sauce", whatever that means.