Butternut Squash Lasagna Roll Ups

Butternut Squash Lasagna Roll Ups

I have to admit I’ve made plenty of Lasagnas but never tried my hand at Lasagna Roll Ups! They are just as delicious as tradtional Lasagna, easy to prepare and actually fun to make. You can make them with Red Sauce and use fillings such as Vegan Sausage & Cheese. I decided to go with an Alfredo Sauce and use a Butternut Squash, Ricotta and Spinach filling. To save time you can prep the Ricotta and Alfredo the night before.

Serves 4-6 (This recipe makes 12 roll ups)

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Ingredients

12 Lasagna Noodles (cook a couple more in case one or two break)

16 oz of Butternut Squash cubed ( I used frozen)

4 cups of Spinach roughly chopped

1/2 cup Onion finely chopped

3 cloves of Garlic minced

1 Tbsp of Grape Seed Oil

Vegan Ricotta (see recipe below)

Vegan Alfredo Sauce (see recipe below)

1 cup of Vegan Mozzarella Cheese ( I like Follow Your Heart & Violife)

1 Tbsp of Sage plus more for garnish

1 tsp of Thyme

1/4 tsp Nutmeg

Salt & Pepper to taste

Vegan Tofu Ricotta

1 Block of Extra Firm Tofu drained and mashed

1 clove of Garlic finely minced or 1/2 tsp Garlic powder

1 Tbsp of Tahini

1 Tbsp of Miso Paste ( I use Cold Mountain Miso)

2 1/2 Tbsp of Lemon Juice

2 Tbsp of Nutrtional Yeast

Salt & Pepper to taste

Vegan Alfredo Sauce

1 1/4 cup Raw Cashews ( I use Terrasoul)

1 1/4 -1/2 cup Unsweetened Plant MIlk

1 med Potato peeled and boiled until fork tender

1 tsp of Garlic Powder

1/2 tsp Nutmeg

1/4 cup Nutrtional Yeast

1 Tbsp of Lemon Juice

Salt & Pepper to taste

Directions

1. Make the Tofu Ricotta by adding the mashed Tofu to a bowl along with the Lemon juice, Miso Paste, Tahini, Nutritional Yeast, Garlic, Salt & Pepper. Mix until well combined and set aside. (you can make this the night before just keep refrigerated)

2. Make the Alfredo Sauce by soaking the Cashews in hot water for at least 30 minutes. Drain and rinse the Cashews and add them to a blender along with the boiled Potato, Nutrtional yeast, Plant Milk, Garlic, Nutmeg, Lemon Juice, Salt & Pepper. Blend well until everything is completely smooth. Make sure you blend long enough to get out any grittiness. Set aside or refrigerate if making the night before

3. Cook up the Lasagna Noodles according to package directions. Drain them and lay them out on an oiled sheet pan.

4. While the noodles are cooking, sauté the Onion until translucent. Add in the Butternut Squash. Garlic, Sage, Nutmeg, Salt & Pepper and continue to cook on med-low for 5-8 minutes.

5. Once the Butternut Squash is soft and can be easily mashed with a fork add in the chopped Spinach and cook until Spinach is wilted. Mash the mixture a bit until all the Butternust Squash is broken apart. Set aside to cool.

6. Assemble the Roll Ups by spreading about 2-3 Tbsp of Ricotta onto each Noodle followed by about 2-3 Tbsp of the Butternut Squash filling. Gently roll the filled Noodle onto its self until it makes a little bundle.

7. Spread 2-4 Tbsp of Alfredo Sauce onto the bottom of a baking dish. Place the Rolls onto the sauce. Sprinkle the Cheese on top and cover with the remaining Sauce.

8. Cover the dish with aluminum foil and abke at 350 for 30-35 minutes. Garnish with a bit of Sage before serving.

Note: Use the other 1/4 cup Plant Milk to thin your Alfredo Sauce if you feel it’s too thick