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.
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 9x11 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!