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Gluten Free Vegan Butternut Squash Lasagna Roll Ups

Comfort Food
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-110 Min
Gluten Free Vegan Butternut Squash Lasagna Roll Ups
Catelli Gluten Free Lasagne

Ingredients

  • 6-8 Catelli® Gluten Free lasagne noodles
  • Vegan Parmesan
  • 1/4 cup blanched slivered almonds
  • 1/2 cup cashews
  • 2-3 tbsp nutritional yeast
  • pinch of sea salt
  • 1/2 tsp garlic powder
  • Vegan Ricotta
  • 3/4 cup raw cashews, soaked (soak in water for 1-2 hours or boil for 5 mins)
  • 1/4 cup water or unsweetened almond milk
  • 2 tbsp lemon juice
  • 1/2 - 1 tbsp nutritional yeast
  • 1 garlic clove
  • pinch of sea salt
  • Filling
  • 1 medium-sized butternut squash
  • 1 cup vegan ricotta (see recipe instructions)
  • 1/2 cup vegan parmesan (see recipe instructions)
  • 1/3 cup frozen chopper spinach, thawed
  • ground black pepper, to taste
  • Creamy Sauce
  • 1/2 cup pureed cooked butternut squash
  • 2 shallots, diced
  • 3 tbsp vegan butter
  • a few fresh sage leaves
  • 3/4 cup low-sodium veggie stock
  • 3/4 cup coconut milk
  • 1/2 cup vegan parmesan
  • ground black pepper, to taste

Cooking Steps

Step 1

Blend ingredients together until you’ve reached the desired consistency of Parmesan cheese.

Step 2

Keep stored in the fridge in an airtight container to keep fresh.

Step 3

Meanwhile for the Vegan Ricotta. Place all ingredients into a blender and blend until it reaches a ricotta-like texture.

Step 4

Place in an airtight container in the fridge for 1-2 hours or until needed. The mixture will thicken during that time.

Step 5

Meanwhile for the Lasagne. Slice the butternut squash in half length-wise, scoop out the seeds and place face down on a lined baking sheet. I lightly coated it the sheet with some olive oil.

Step 6

Bake at 350°F for around 40-55 minutes, or until you can easily pierce a knife through the skin of the squash. Allow to cool before handling.

Step 7

To make the filling, get out a medium-sized bowl and add in 2 cups of cooked butternut squash, 1 cup of vegan ricotta, 1/3 cup spinach, 1/2 cup vegan parmesan and ground black pepper. Mix well.

Step 8

To make the sauce, get out a non-stick skillet and add in the 3 tbsp of vegan butter and saute the diced shallots for about a minute. Add in the sage leaves and saute for another 30 seconds. Add in the veggie stock, 1/2 cup pureed butternut squash, coconut milk and vegan parmesan. Add in black pepper to taste and stir together. Remove from heat.

Step 9

Preheat the oven to 350°F. Get out a baking sheet lined with parchment or aluminum foil. Spread some of the sauce on top of the sheet and lay as many lasagna noodles as you can without them overlapping. Scoop a dollop of the filling onto the bottom third of the noodle and roll it up tightly. Repeat with the remaining noodles. Spread a little more sauce on top of each lasagna roll up.

Step 10

Bake uncovered for about 20 minutes. Save any remaining sauce and filling for more roll ups or to make traditionally prepared lasagna. Enjoy!

Tip

Prepare the cheeses and butternut squash ahead of time, so you don’t have to do everything all at once.

Salad side dish idea

Add mesclun greens, slivered almonds, dried cranberries, cherry tomatoes and mandarin orange slices into a bowl and toss. Each with your gluten free butternut squash lasagna roll ups!