Creamy butternut squash lasagna roll ups on a plate garnished with basil

Creamy Butternut Squash Lasagna Roll-Ups with Pumpkin Seed Parmesan

Fall calls for comfort food and these baked lasagna rolls hit the spot. Creamy butternut squash sauce covers pasta filled with veggies and a sundried tomato vegan ricotta, the perfect meal to warm you up!
Course Main Course
Cuisine American
Keyword lasagna roll ups, pumpkin lasagna
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Calories 866 kcal
Author Sophia DeSantis


  • box 12 brown rice lasagna noodles  can also sub whole grain

Creamy butternut squash sauce:

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:

US Customary - Metric


  1. Preheat oven to 450°F (230°C). 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.

  2.  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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Pour a little of the creamy butternut sauce on the bottom of a 9x12 baking dish. Enough to coat it well. 

To make lasagna roll ups:

  1. Lay a lasagna noodle flat on your workspace
  2. Spread a few spoonfuls of the ricotta/veggie mix over the top of it
  3. Starting at one end, roll it up
  4. Place in the baking dish
  5. Repeat with all lasagna noodles
  6. 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.
  7. Bake at 350°F (175°) for 25-30 minutes or until bubbly. Serve with some optional sliced fresh basil

Recipe Notes

Nutrition Facts
Creamy Butternut Squash Lasagna Roll-Ups with Pumpkin Seed Parmesan
Amount Per Serving
Calories 866 Calories from Fat 567
% Daily Value*
Total Fat 63g 97%
Saturated Fat 9g 45%
Cholesterol 0mg 0%
Sodium 309mg 13%
Potassium 2159mg 62%
Total Carbohydrates 58g 19%
Dietary Fiber 13g 52%
Sugars 13g
Protein 34g 68%
Vitamin A 429.2%
Vitamin C 61.9%
Calcium 19.1%
Iron 63.5%
* Percent Daily Values are based on a 2000 calorie diet.