Looking for a new Fall comfort food recipe? Try this easy and delicious Butternut Squash Lasagna Rollups. It’s gluten-free and can be modified dairy-free.
This dish is absolutely amazing. The entire family had seconds. Made with healthy ingredients such as butternut squash and spinach. Squash is hormone healthy because it’s loaded with carotenoids, a precursor to vitamin A, which is needed for thyroid health. It also helps promote liver detoxification and optimal gut health. Spinach is a great leafy green to help flush out excess estrogen.
Suggestions
- Since butternut squash is in season, I used fresh butternut and steamed them until soft. You can also buy them frozen and steam them up.
- Dairy-free: I used a combo of vegan ricotta and organic mozzarella cheeses to limit my dairy consumption. Feel free to make this completely vegan or with regular cheese.
- I love Jovial gluten-free lasagna noodles. Best brand in my opinion.
What You Need
- Butternut squash
- Almond milk
- garlic
- shallot
- Cinnamon
- Sage
- Nutmeg
- Gluten-free lasagna noodles
- Vegan ricotta, I like Kitehill or regular
- Spinach
- Salt and pepper
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This meal can be prepped up to one day in advance and baked when ready!
Other recipes you may enjoy
- Pepperoni Pizza Lasagna Rollups
- Gluten-Free Butternut Squash and Sage Pasta
- Dairy-Free Pumpkin Manicotti
- Pumpkin Chicken Enchilada Casserole
- Vegan Veggie Lasagna
- Gluten-Free Lemon Zucchini Pasta
- Vegan Mushroom Truffle Pasta
Hope you give this tasty recipe a try. Let me know what you think by commenting below.
Natalie
Butternut Squash Lasagna Rollups
Butternut Squash Lasagna Rollups
Ingredients
- BUTTERNUT SQUASH SAUCE
- 1 ½ lbs butternut squash peeled, seeded, cubed OR use frozen
- 2 garlic cloves, sliced
- 1 shallot, minced
- 3/4 cup almond milk
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 4 sprigs of fresh sage
- salt and pepper to taste
- LASAGNA
- 8-10 lasagna sheets cooked according to the package
- 12 oz container of vegan ricotta or regular
- 1 cup shredded organic mozzarella cheese or vegan cheese plus 1/3cup for topping
- 1/2 cup spinach sliced
- 8 sage leaves sliced
- salt and pepper to taste
Instructions
- Preheat oven to 375°
- In a steamer basket, add the butternut squash and steam for about 20 minutes. Meanwhile, in a small skillet set to medium heat, add a tbsp of olive oil and saute the sage, shallot and garlic for about 3 minutes. Then, add them to a blender and add the remaining Butternut Squash Sauce ingredients. Blend until smooth adding more milk if needed. Set aside.
- Cook the lasagna noodles according to the package.
- RICOTTA MIXTURE: Meanwhile, in a medium bowl, add the ricotta, cheese, sage, salt and pepper. Mix and set aside.
- In a 9×11 baking dish, pour a thin layer of the butternut sauce and spread evenly.
- Lay the cooked noodles flat.
- Spread the ricotta mixture across the noodles. Then, sprinkle a little shredded cheese. Roll them up one by one and place them into the baking dish.
- Pour most of the remaining sauce on top of the lasagna rollups.
- Top with a little more cheese and fresh sage.
- Bake covered for 30 minutes.
- Remove the cover and bake for the remaining 10-12 minutes.
- Serve and enjoy!
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