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Butternut Squash Sage Lasagne Roll Ups

This is the perfect dish for those chilly evenings when all you want to do is curl up on the couch and indulge in some delicious comfort food and a big glass of wine. These Butternut Squash Sage Lasagna Roll-Ups are packed with flavour and they’re totally vegan! Plus, they’re perfect for leftovers!

Butternut Squash Sage Lasagne Roll Ups

Ingredients

14

Equipment

Fraiche Food, Full Heart: A Collection of Recipes for Every Day and Casual Celebrations Cookbook by Jillian Harris and Tori Wesszer

Ingredients

Tofu Layer:


  • 1 package extra firm tofu
  • ¼ cup extra virgin olive oil
  • 1 cup finely diced yellow onion
  • 2 cloves garlic, crushed
  • 3 tablespoons nutritional yeast
  • 1 package frozen chopped spinach, well drained
  • 1 ½ teaspoons finely chopped fresh sage leaves
  • Salt and pepper to taste
  • 6 tablespoons cashew cream


Butternut Squash Sauce:


  • 3 tablespoons extra virgin olive oil
  • 1 ½ cups diced yellow onion
  • 2 cloves garlic, crushed
  • 4 cups cubed (peeled) butternut squash
  • 2 cups vegetable stock
  • Salt and pepper to taste


Lasagne:


  • 8 lasagne noodles, cooked
  • ¼ cup vegan parmesan plus extra for serving
  • 8 fresh sage leaves, for garnish

Instructions

  1. Place the tofu between two large plates and place a couple of heavy books (or something similar) on top of them to press the tofu to remove excess moisture. Let the tofu press for 2-4 hours in the fridge.
  2. Preheat the oven to 350F and brush a 9x13” baking dish with olive oil. Bring a large pot of salted water to a boil.
  3. To make the Tofu Layer: Crumble the tofu into small pieces. Heat the olive oil over medium heat in a large frying pan and add the onion. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook for another 1 minute. Add the tofu and continue to cook until the tofu is soft and slightly browned, 5-8 minutes more. Transfer the tofu mixture to a medium bowl and add the nutritional yeast, spinach, sage leaves and cashew cream and stir well to combine. Season to taste with salt and pepper and set it aside.
  4. To make the Butternut Squash Sauce: Heat the olive oil over medium heat in a large frying pan and add the onion. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook for another 1 minute. Add the cubed squash and stock and bring to a simmer. Cover and cook until the squash is very soft, about 15-20 minutes. Transfer the mixture to a tall mixing bowl or a blender and, once slightly cooled, blend or puree with a blender or immersion blender until completely smooth. Season to taste with salt and pepper and set aside.
  5. To make the roll-ups, lay a lasagne noodle on a clean flat surface, spread about ¼-1/3 cup of tofu filling evenly on top of the noodle, and starting at the long end closest to you, tightly roll it up. Place it in the prepared baking dish seam-side down and repeat with the remaining noodles.
  6. Pour the Butternut Squash Sauce over the rollups, leaving the edges of the noodles exposed (for looks), sprinkle with the vegan parmesan and bake until the sauce bubbles, about 30 minutes. Lay one fresh sage leaf on top of each roll up and serve with extra vegan parmesan cheese.
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