Butternut Squash Roll-ups with Roasted Red Pepper Cream Sauce

This recipe rooted from another recipe headed for disaster.  I am happy to report that it all worked out in the end and a new and fabulous recipe was born!

• 1 butternut squash, diced, steamed and mashed
• 3 tbsp minced shallots
• 3 tbsp heavy cream
• 3 tbsp Parmesan, grated
• 1 pinch nutmeg
• salt
• 6-8 whole wheat or brown rice lasagna noodles
• 1 cup shredded Mozzarella
  

Roasted Red Pepper Cream Sauce

• 4 garlic cloves, minced
• 3 1/2 tbsp butter
  
• 3 1/2 tbsp flour
• 2 cups skim milk
• 1/2 cup roasted red peppers, chopped
• salt and white pepper
• 1/2 cup Parmesan, grated

1. Bring a large pot of salted water to a boil.  Cook lasagna noodles according to package directions.  Rinse with cold water and set aside.
2. Begin making your cream sauce by melting the butter in a medium saucepan over medium heat.  Add the garlic and sauté for about 1 minute.  Add flour and stir constantly for 2 minutes.  
3. Slowly add milk to the roux (butter and flour) and whisk constantly over medium-low heat until thickened.  Add the roasted peppers, salt and pepper.  You may wish to blend the sauce to achieve a smoother texture.  Stir in the Parmesan last.
4. While your cream sauce is thickening melt 1-2 tablespoons butter in a small frying pan and sauté shallots until translucent.  Add to mashed squash along with heavy cream, parmesan, nutmeg and salt.
5. Preheat oven to 350°.
   
6. Begin making your roll-ups by cutting your lasagna noodles in half and spooning about 2-3 tablespoons of squash mixture into center of noodle.  Roll up and place in a greased casserole dish seam down.  Continue making roll-ups until you have used up all of the squash filling. 
7. Pour cream sauce over top of roll-ups and sprinkle Mozzarella on top.  Cover with tin foil and bake for 20 minutes.  Remove tin foil and bake uncovered for another 10 minutes.

Tip:  You may wish to add fresh Italian parsley or other fresh herbs to your cream sauce or squash filling.