4 years ago5,000+ Views
1 box 12 brown rice lasagna noodles
Creamy butternut squash sauce:
1 small butternut squash
drizzle of veggie broth for roasting (or your favorite oil)
½ cup raw cashews (soaked overnight if not using high speed blender)
½ cup walnuts (soaked overnight if not using high speed blender)
1 ½ cups water
Himalayan pink salt and ground black pepper to taste
Sun dried tomato cashew walnut ricotta:
Veggie filling:
1 cup chopped crimini mushrooms
2 cups chopped fresh spinach
½ cup chopped shallots
2 teaspoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 teaspoon fresh chopped garlic
Himalayan pink salt and ground black pepper to taste
Veggie broth for cooking (or your favorite oil)
Pumpkin seed parmesan:
Preheat oven to 450. Wash, deseed and cut butternut squash into chunks. You will be blending it so size doesn’t matter too much. However make them uniform to help even cooking. Coat in veggie broth or oil and bake on a baking sheet covered with parchment for 35 minutes, or until soft but not too brown. Salt will be added later so no need to add more now. When done remove from oven and allow to cool.While butternut squash is baking, soak sundried tomatoes in some warm water to soften them a bit. Wash and chop all veggies and herbs for filling.
Cook shallots in a pan over medium heat with sage, rosemary and garlic until soft. Add mushrooms and cook until most of the released liquid evaporates, then mix in spinach. Add salt and pepper to taste. If you are using veggie broth, you may not need much salt. Remove from heat and set aside to cool.In a food processor, blender or high speed blender, put in all ingredients for ricotta mix. Pulse until you achieve a chunky ricotta like consistency. You do not want this silky smooth. Once done, add to veggie mixture and mix until combined. Set aside.
Once butternut squash is cooled, add it to a food processor, blender or high speed blender along with the cashews, walnuts and water. Blend until you achieve a silky smooth consistency. This will take longer in a standard blender or food processor. Add salt and pepper to taste. Set aside.Make pumpkin seed parmesan by adding all ingredients to a food processor, blender or high speed blender and blending until you get a powder like consistency. Set aside.
Cook lasagna noodles and set aside. Make sure to cook them a few minutes less than stated since you will be baking them, this will avoid mushy noodles. To prevent sticking, leave them in some cool water.Pour a little of the creamy butternut sauce on the bottom of a 9×12 baking dish. Enough to coat it well.
To make lasagna roll ups:Lay a lasagna noodle flat on your workspaceSpread a few spoonfuls of the ricotta/veggie mix over the top of itStarting at one end, roll it upPlace in the baking dishRepeat with all lasagna noodles
Once all lasagna noodles are rolled up pour the rest of the creamy butternut squash sauce over the roll ups. Sprinkle with pumpkin seed parmesan.
Bake at 350 for 25-30 minutes or until bubbly.
I like how we were both on a butternut squash kick.
I'm not super excited about that parmesan but the lasagna itself sounds awesome!
I love that this is covered in fresh basil too!
The spinach sage filling sounds really yummy!
Lasagna rolls are one of my favorite potluck offerings. Someone in my family always makes it!
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