Bring a large pot of generously salted water to a boil. Add the butternut squash and cook until soft.

Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 0.25 cup of the reserved liquid to thin out.

Meanwhile, in a large deep non-stick skillet, add the olive oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 0.5 teaspoon salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2.5 tablespoons of the parmesan cheese, taste for salt and adjust as needed. Set aside.

Preheat oven to 350°F. Spray a 9 x 12-inch baking dish with oil.

Ladle about 0.5 cup butternut sauce on the bottom of the baking dish.

Combine spinach, ricotta, Parmesan, egg, 0.25 teaspoon salt and fresh pepper in a medium bowl.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.

Take approximately 0.33 cup of ricotta mixture and spread evenly over each noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tablespoon Italian cheese blend.

Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.

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