Butternut Squash Lasagna Rollups

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. 

Butternut Squash Lasagna Rollups

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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Butternut Squash Lasagna Rollups

This meal can be prepped up to one day in advance and baked when ready!


Other recipes you may enjoy

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

Butternut Squash Lasagna Rollups

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Preheat oven to 375°
  2. 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.
  3. Cook the lasagna noodles according to the package.
  4. RICOTTA MIXTURE: Meanwhile, in a medium bowl, add the ricotta, cheese, sage, salt and pepper. Mix and set aside.
  5. In a 9×11 baking dish, pour a thin layer of the butternut sauce and spread evenly.
  6. Lay the cooked noodles flat.
  7. 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.
  8. Pour most of the remaining sauce on top of the lasagna rollups.
  9. Top with a little more cheese and fresh sage.
  10. Bake covered for 30 minutes.
  11. Remove the cover and bake for the remaining 10-12 minutes.
  12. Serve and enjoy!

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