Squash, ricotta & spinach lasagna rolls - Trois fois par jour

Ingredients

• 8-10 lasagna noodles
• 4 cups butternut squash, peeled and diced
• 2 tablespoons butter
• 1 cup baby spinach, finely chopped
• 2 cups ricotta cheese
• 1/4 cup Parmesan cheese, freshly grated (or more, to taste)
• 2 egg whites
• Zest of 1/2 lemon
• 1/4 teaspoon ground nutmeg
• 2 1/2 cups store-bought or homemade tomato sauce
• 2 cups mozzarella cheese, grated