Gluten Free Vegan Butternut Squash Lasagna & Lasagna Roll Ups - Catelli Gluten Free Lasagna
Lasagna Ingredients
  • 1 medium-sized butternut squash
  • 1 cup vegan ricotta (recipe below)
  • ½ cup vegan parmesan (recipe below)
  • ⅓ cup frozen chopper spinach
  • ground black pepper, to taste
  • 6-8 Catelli Gluten Free lasagna noodles
Creamy Butternut Squash Sauce Ingredients
  • ½ cup pureed cooked butter nut squash
  • 2 shallots, diced
  • 3 tbs vegan butter (such as Earth Balance)
  • a few fresh sage leaves
  • ¾ cup low-sodium veggie stock
  • ¾ cup coconut milk
  • ½ cup vegan parmesan
  • ground black pepper, to taste
Salad Side Dish (optional):
  • mesclun greens / baby spinach / baby romaine
  • slivered almonds
  • dried cranberries
  • mandarin orange slices
  • cherry tomatoes
Beverage Ideas:
  • Alcoholic Beverage Pairing: Chardonnay
  • Non-Alcoholic Beverage Pairing: Sparkling Water/Grape Fruit Juice or Zevia's Ginger Ale (sweetened with Stevia!)
  1. *I prepared the cheeses and butternut squash ahead of time, so I didn't have to do everything all at once.
  2. Slice the butternut squash in half length-wise, scoop out the seeds and place face down on a lined baking sheet. I lightly coated it the sheet with some olive oil. Bake at 350F for around 40-55 minutes, or until you can easily pierce a knife through the skin of the squash. Allow to cool before handling.
  3. To make the filling, get out a medium-sized bowl and add in 2 cups of cooked butternut squash, 1 cup of vegan ricotta, ⅓ cup spinach, ½ cup vegan parmesan and ground black pepper. Mix well.
  4. To make the sauce, get out a non-stick skillet and add in the 3tbs of Earth Balance butter and saute the diced shallots for about a minute. Add in the sage leaves and saute for another 30 seconds. Add in the veggie stock, ½ cup pureed butternut squash, coconut milk and vegan parmesan. Add in black pepper to taste and stir together. Remove from heat.
  5. Preheat the oven to 350F. Get out a baking sheet lined with parchment or aluminum foil. Spread some of the sauce on top of the sheet and lay as many lasagna noodles as you can without them overlapping. Scoop a dollop of the filling onto the bottom third of the noodle and roll it up tightly. Repeat with the remaining noodles. Spread a little more sauce on top of each lasagna roll up.
  6. Bake uncovered for about 20 minutes. Save any remaining sauce and filling for more roll ups or to make traditionally prepared lasagna. Enjoy!
  7. *Salad Side Dish Idea*: Add mesclun greens, slivered almonds, dried cranberries, cherry tomatoes and mandarin orange slices into a bowl and toss. Each with your gluten free butternut squash lasagna roll ups!
  8. *Beverage Ideas*: Alcoholic Beverage Pairing: Chardonnay Non-Alcoholic Beverage Pairing: Sparkling Water or Grape Fruit Juice, Zevia's Ginger Ale (sweetened with Stevia!)
Recipe by Calm Mind Busy Body at