Delicious and worth the extensive prep time. You can prepare the filling up to a day in advance.
- 10 cups (1/2-inch) cubed butternut squash (about 4 pounds)
- 1/4 cup chopped shallots
- 2 tablespoons chopped fresh sage
- Cooking spray
- 1 tablespoon butter, melted
- 1/2 cup fat-free sour cream
- 1/4 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 slices applewood smoked bacon, chopped
- 1/2 pound shallots, peeled and halved
- 2 garlic cloves, crushed
- 1/2 cup dry white wine
- 1 (14-ounce) can fat-free chicken broth
- 2 tablespoons half-and-half
- 16 cooked lasagna noodles
- 3/4 cup (3 ounces) shredded fontina cheese
- 1/4 cup chopped blanched hazelnuts, toasted
Preheat oven to 400°. To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray. Drizzle with butter; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring occasionally. Place squash mixture in a large bowl; mash with a potato masher. Stir in sour cream, 1/4 cup half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
To prepare sauce, cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add 1/2 pound shallots and garlic to drippings in pan; sauté 5 minutes or until browned. Bake at 400° for 25 minutes, stirring occasionally. Place pan on stovetop over medium-high heat. Add wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; stir in 2 tablespoons half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until cheese is golden. Sprinkle with bacon and hazelnuts.