These delicious and tasty Butternut Squash and Spinach Lasagna Roll Ups are stuffed with “ricotta”, spinach, zucchini and drowning in butternut squash purée. Perfect for any night of the week!
Who doesn’t love lasagna? It’s warm, comforting, filling and cheesy: exactly what we’re all looking for on a chilly night in. When creating this recipe, I debated whether to use a traditional marinara sauce, pumpkin purée or to switch things up with a butternut squash puree. So of course as per usual here in the HealthNut Test Kitchen, I went with the non-traditional route. Yes, I know, butternut squash is very “fall” and we’re in the middle of winter. But I love using this vegetable all year round! Have you been to the grocery store lately? It’s everywhere and in all forms: the freezer, canned, fresh and pre-cut and of course, whole. So the way I see it, it’s a year-round vegetable that can and should be used all year round.
I find that using butternut squash purée in place of marinara or a cream sauce gives this lasagna an earthy, yet rich and creamy vibe. Often times when we think of pasta, the choice is red or white sauce. Am I right? But why not switch things up once in a while and think outside the box. I already have a Healthy Pumpkin Lasagna recipe which is also super yummy, but I wanted to make a meat-free option with a twist! And by twist, I mean a roll…haha! I just love individual rolls of lasagna noodles! Not only are they easier to serve, but they are just so adorable. Trust me on this! You’ll get a kick out of how cute they look when you roll them up.
Besides the butternut squash, I think my favourite part of this recipe is the dairy-free “ricotta”. I just couldn’t get over the deliciousness. I mean I’ve made “ricotta” before, but who knew that I could amp it up by simply adding a few key ingredients. I’m telling you guys, you are not going to believe this is a dairy-free ricotta – you’ll have everyone fooled! Once again, you’ll need tofu! I like to use extra firm tofu from Sunrise Soya Foods. It’s made with Canadian non-GMO soybeans, is high in protein, and is a perfect substitute for traditional ricotta. I also added fresh basil and oregano as I find it’s more flavourful and aromatic. Fresh is best!! You can however use dry herbs if that’s all you have on hand. The nutritional yeast gives that extra cheesy taste and the lemon zest is what brings it to the next level. Trust me, you gotta give this recipe a try!
So we got the butternut squash, the “ricotta” and of course we gotta add some greens!! The zucchini and spinach add a mild but tasty flavour – your kids won’t even notice! This makes the dish more colourful and packs a bonus nutritional punch. For the lasagna noodles, I went with a gluten-free option. But, you can also use regular lasagna noodles. I then topped the rolls with more butternut squash purée and a generous amount of cheese. If you want to make this meal completely vegan, then all you have to do is use your favourite vegan cheese.
These Butternut Squash and Spinach Lasagna Roll Ups are also meal prep friendly. Make a batch on Sunday and enjoy it throughout the week with a side of my Simple Kale Caesar Salad . If you make this recipe, be sure to share a photo on social media and tag me @healthnutnutrition and #healthnuteats so that I can see your creations!
Thank you Sunrise Soya Foods for sponsoring and collaborating with us to make these recipes possible! For more information about their products, visit their website!