Sweet Potato/Spinach Lasagna Roll Ups

A semi healthy twist on a classic.  

Ingredients

For the Sweet Potato Parmesan Sauce: 

3 Sweet Potatoes, peeled and diced
1 tsp olive oil
1/4 cup shallots, minced
2 cloves garlic, minced
1/2 onion, minced
2 tbsp fresh grated parmesan cheese
salt and freshly ground black pepper, to taste

For the Lasagna:

whole wheat lasagna noodles
1/2 cup of wilted spinach
1 cup fat free ricotta cheese 
1/2 cup fresh grated Parmesan cheese
1 egg
salt and fresh pepper
shredded Italian Blend Cheese to top
2 tbsp parsley, minced

Directions

1. Bring a large pot of salted water to a boil. Add sweet potato and cook until soft. Drain from pot but reserve 1 cup of the water and set aside, then blend until smooth with an immersion blender or mash, adding 1/4 cup  of the reserved liquid to thin out.
2. Meanwhile, in a large deep non-stick pan, add the oil, sauté the shallots, onion and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed sweet potato, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 tablespoons of the parmesan cheese and set aside.
3. Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.4. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. 
5. Lay out lasagna noodles to cool and dry. Make sure noodles are dry before rolling! Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
6. Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend. Put foil over baking dish and bake for 40 minutes, or until cheese melts.  I put my oven on broil for the last 5 minutes to get the cheese a bit crispy and brown. Top with parsley and I also added green onions to serve. 

To serve, ladle a little extra sauce on the plate and top with lasagna roll.