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Close up of vegan butternut squash lasagna roll ups with two spoons

Vegan Butternut Squash and Mushroom Lasagna Roll-Ups

  • Author: Lexi
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 9-12 roll ups 1x
  • Category: Dinner
  • Method: Oven

Description

These lasagna roll ups are vegan comfort food heaven! Each roll up is filled with creamy butternut squash sauce, a mushroom lentil filling and vegan cheese.


Scale

Ingredients

Lasagna roll-ups:

  • 1 package cooked lasagna noodles (we used gluten free)
  • 2 7oz packages Creamy Original Chao Slices
  • Butternut Squash sauce (recipe below)
  • Mushroom, lentil & spinach filling (recipe below)
  • homemade vegan ricotta (recipe below)
  • Breadcrumbs and fresh parsley for topping

Butternut Squash Sauce:

  • 4 cups diced and peeled butternut squash, roasted until tender
  • 1 cup diced carrot, roasted until tender
  • 2 roasted red peppers
  • 6 tbsp olive oil
  • 2 cups diced yellow onion
  • 1 tbsp minced garlic
  • 1/3 cup curly parsley
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ground sage
  • 1 1/2 tsp paprika
  • 1 tbsp lemon juice
  • 1 1/2 tsp agave
  • 1 cup dairy free milk
  • 1/2 cup fire roasted diced tomatoes
  • 1 cup vegetable broth

Mushroom lentil filling:

  • 2 tbsp vegan butter
  • 3 tbsp minced shallot
  • 1/2 cup cooked lentils
  • 10 oz mushrooms of choice, sliced thinly
  • 2 oz vegetable broth
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 3 tbsp parsley
  • 4 cups spinach

Homemade vegan ricotta:

  • 1/2 cup raw cashews, soaked 1-2 hours
  • 1/2 cup macadamia nuts, soaked 1-2 hours
  • 3 tbsp water
  • 1 1/2 tbsp lemon juice
  • 3/4 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 2 1/2 tbsp fresh chopped parsley

Instructions

Butternut Squash Sauce:

  1. Preheat oven to 350 F.
  2. Wash, peel and dice squash and carrots. Drizzle with a bit of olive oil, salt and pepper, spread on a baking sheet and roast for 20-25 mins, until tender.
  3. Once the roasted squash and carrots have cooled slightly, add to blender with remaining ingredients and blend until smooth.

Mushroom lentil filling:

  1. Cook lentils according to package directions.
  2. In a saucepan over medium heat, melt vegan butter and add shallots. Sauté 3-5 minutes.
  3. Add mushrooms and continue to cook until softened. Add lentils, broth, salt, pepper and parsley, stir to combine and let simmer until broth has reduced.
  4. Add spinach and continue to cook until spinach has wilted. Remove from heat and set aside.

Vegan Ricotta:

  1. Drain and rinse the nuts.
  2. Add all ingredients to blender with the exception of parsley.
  3. Blend until mostly smooth but leave some texture to the cheese.
  4. Stir in chopped parsley and set aside.

Assembly:

  1. Preheat oven to 350 F.
  2. Cook lasagna noodles according to package directions.
  3. Spread about 1/2 cup of butternut squash sauce on bottom of a 9×13 inch baking pan.
  4. To assemble roll ups, spread a thin layer of vegan ricotta on each noodle, leaving about an inch at the end. Follow with a layer of butternut squash sauce, the lentil mushroom mixture, and 2 slices of Chao cheese sliced in half. Carefully roll it up and place in baking dish. Repeat until dish is full.
  5. Sprinkle with breadcrumbs and bake for 30-35 minutes, or until slightly crispy around edges. Top with more breadcrumbs and parsley and serve.

Notes

Homemade vegan ricotta is optional – you can also find great alternatives at most specialty food stores.

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