Vegan Butternut Squash Lasagna Roll-Ups
Ingredients
The noodles
-
12
noodles
lasagna, gluten-free if needed
The creamy butternut squash sauce
-
1½
pounds
butternut squash, chopped into cubes
-
1
cup
raw cashews
-
2
cups
water
-
2
cloves
garlic
-
1
tablespoon
apple cider vinegar
-
½-1
teaspoon
sea salt
-
drizzle
of oil
your favorite oil for roasting or veggie broth if not using oil
The sun dried tomato ricotta
-
½
cup
sundried tomatoes, not in oil
-
1
cup
raw cashews
-
1
cup
water
-
½
teaspoon
sea salt, optional
The veggie filling
-
1
cup
chopped mushrooms
-
2
cups
chopped fresh spinach
-
½
cup
chopped shallots
-
1
tablespoon
chopped fresh rosemary
-
2
teaspoons
chopped fresh sage
-
1
teaspoon
fresh chopped garlic
-
½
teaspoon
sea salt
-
drizzle
of oil
your favorite oil for sautéing or veggie broth if not using oil
Toppings (optional)
-
to taste
Grateable Vegan Parmesan
-
to taste
Fresh basil, sliced
Instructions
- Preheat the oven to 450°F (230°C).
- Chop the butternut squash and bake it for about 35 minutes until soft.
- Soak sundried tomatoes in warm water to soften.
- Sauté shallots, sage, rosemary, and garlic in oil or broth until soft.
- Add mushrooms and salt, cook until liquid evaporates, then mix in spinach.
- Blend ricotta ingredients until chunky and mix with the veggie mixture.
- Blend the cooled butternut squash with the remaining sauce ingredients until smooth.
- Cook lasagna noodles for half the time indicated on the package.
- Pour about 2 cups of butternut squash sauce into a baking dish.
- Spread ricotta/veggie mix on each noodle, roll them up, and place in the dish.
- Pour remaining butternut squash sauce over the roll-ups and top with optional parmesan and basil.
- Cover with foil and bake for 15 minutes, then remove foil and bake another 15 minutes.
- Allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
4
Calories
786
Total fat
30g
Total carbohydrates
117g
Total protein
21g
Sodium
757mg
Cholesterol
0mg
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