butternut squash lasagna roll ups with tofu ricotta.

Buckle your seat belts kids. I have really outdone myself.
My poor diet as a child has come up on this blog plenty of times, but pasta and cheese were two of my staples. My mom used to make lasagna roll up for me every once in a while and I remember them being one of my favorites! After making my orzo salad, I still had quite a bit of butternut squash left over and wasn’t quite sure how else to put it to use. But here we are: Butternut squash tofu ricotta This ricotta cheese is nuts. Like… you’ve gotta try it. It’s just as creamy and tangy as the real thing, with none of the yucky stuff! Seriously, anyone can go vegan. I am convinced. I’ve also filled the pasta with a mushroom lentil mix which makes a great meat substitute. You’ll find that these are Filling, Nutritious, and most of all, Freakin’ Delicious. In fact, no one will even believe these are vegan. HIGHLY RECOMMEND. And finally, I wanted to use up some pasta sauce I had so I just used a store bought tomato basil sauce, but feel free to make your own! Although in my opinion, everyone will be too focused on how the hell you made cheese out of tofu to even notice the sauce.
Let’s get Cookin’! 6 Roll Ups // 3 Servings
6 lasagna noodles 6 button mushrooms 2 C cooked lentils* 2 cloves garlic, minced 1/2 yellow onion 1/4 C chopped spinach, i used frozen 1 Tbsp olive oil 1/2 tsp ground ginger salt, pepper
1 C roasted butternut squash** 1 block firm tofu 2 cloves garlic 1 Tbsp nutritional yeast 1 Tbsp apple cider vinegar juice of 1 lemon 1 Tbsp sage salt, white pepper
  1. To make the ricotta, add all ingredients to a blender and use the tamper to push ingredients into the blade. Blend until resembling ricotta consistency. Keep in refrigerator until ready to use.
  2. Boil the noodles according to the package. Drain and rinse with cold water.
  3. To make the filling saute onion and garlic in olive oil until fragrant. Add mushroom and cook for three to five minutes, stirring occasionally. If the pan starts to get too dry, add a splash of veggie broth or water.
  4. Add cooked lentils and season with salt, pepper, and ginger. Add spinach last and mix until wilted.
  5. Preheat oven to 350 degrees. To assemble rolls, lay out each noodle and spread layer of cheese, top with filling, leaving about an inch of noodle uncovered, and roll up.
  6. Spread a thin layer of tomato sauce in the bottom of your pan and lay in roll ups, seam side down. Top with remaining tomato sauce and dollops of any left over ricotta.
  7. Bake for 25 minutes, or until golden and bubbly.
  8. ENJOY
*- lentil to liquid ratio is 3:1. I recommend cooking in vegetable broth for more flavor **- dice butternut squash into cubes and roast at 425 degrees for 20-25 minutes or until squishy
These babies are sure to impress, of course always keep it made with love, Hanna

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