Butternut Squash and Swiss Chard Roll-ups with Sundried Tomato Basil Sauce

Makes 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes

For the sauce:
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
2 medium cloves garlic, minced (about 1 teaspoon)
6 medium plum tomatoes, cut in half lengthwise (about 1 pound)
1 cup minced oil-packed sun-dried tomatoes, drained
½ cup dry white wine
1 cup homemade chicken stock or low sodium chicken broth
3 tablespoons chopped fresh basil
Salt and freshly ground pepper

For the lasagna:
8 lasagna noodles
1 tablespoon olive oil
1 medium butternut squash, peeled and diced into 1-inch squares (about 2 cups)
1 medium yellow onion, diced (about 1 cup)
1/4 cup homemade chicken stock or low sodium chicken broth
1/2 pound Swiss chard, washed, dried, stems removed, leaves torn (about 2 cups)
4 ounces Gruyere cheese, shredded (about 1 cup)
½ cup reduced fat ricotta cheese
1/3 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
1 large egg, beaten

Heat 1 tablespoon olive oil in a pan over medium high heat. Add the onion and garlic and cook until soft, about 3 minutes. Stir in the tomatoes, wine and 1 cup chicken broth and reduce the heat. Simmer the sauce for 20 to 25 minutes, stirring often. Stir in the basil and season with salt and pepper. Use a hand held blender (or food processor) to emulsify the sauce. Keep warm.

Cook the noodles in salted, boiling water until just al dente. Drain and place on a baking sheet that has been coated with vegetable oil spray.

Heat 1 tablespoon olive oil in a deep skillet over medium high heat. Add the squash and onion and cook until soft, about 5 minutes. Stir in ¼ cup chicken broth and Swiss chard . Season with salt and pepper. Cook until the chard is wilted and the squash is soft, about 5 minutes. Remove the pan from the heat and cool slightly. Stir in the Gruyere cheese, ricotta, 1/3 cup Parmesan and egg.

Preheat the oven to 350 degrees. Pour 1 ladle of the sauce into a baking dish. Lay out 1 lasagna noodle on your work surface. Spread 2 tablespoons of the filling over top. Roll up the noodle and place, seam side down into the baking dish. Repeat with all of the noodles and all of the filling. Spoon the remaining sauce over the top. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake the roll-ups until the top is golden and the sauce is bubbling.