Butternut Squash-filled Pinwheels

Lasagna just got more fun—and tasty!—thanks to our clever noodle roll-ups stuffed with butternut squash and cheese!

12 1 1 onion,Tbs. medium lasagna olive diced noodlesoil 1 butternutpkg. (12 squashoz.) frozen purée,2 tsp. minced thawed fresh sage 1 cont. (15 oz.) ricotta cheese 3/4 cup finely shredded provolone cheese 2 Tbs. plain dry breadcrumbs 2 Tbs. chopped fresh parsley 1 jar (15 oz.) 4 cheese Alfredo sauce

Preheat oven to 375°F. Cook noodles according to package directions; drain. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until tender, 7-8 minutes. Stir in squash and sage; cook until heated through, 1-2 minutes. Transfer mixture to bowl; cool.

Stir ricotta, 1/2 cup provolone, breadcrumbs and 1 Tbs. parsley into squash mixture. Arrange noodles with short side facing you on work surface. Spread each noodle with about 1/4 cup squash mixture. Beginning at short side, roll up each noodle; cut each in half crosswise.

Coat shallow 2-qt. baking dish with cooking spray. Combine Alfredo sauce with 1/3 cup water. Spread 1/2 cup sauce mixture over bottom of baking dish. Arrange rolls, cut side down in baking dish. Pour remaining sauce mixture over rolls. Sprinkle with remaining 1/4 cup provolone. Cover with foil. Bake 45-50 minutes or until hot and bubbly. If desired, uncover and lightly brown under broiler, 2 minutes. Sprinkle with remaining parsley.

Servings: 8. Calories: 380. Protein: 16 g. Fat: 19 g. (10 g. sat.) Chol.: 65 mg. Carbs.: 37 g. Sodium: 549 mg. Fiber: 2 g. Sugar: 5 g. Kitchen time: 30 minutes. Total time: 1 hour, 20 minutes.