Front view of two sun dried tomato ricotta filled butternut squash lasagna roll ups

Vegan Butternut Squash Lasagna Roll-Ups

Ultra rich and creamy vegan butternut squash lasagna roll ups will hit the spot like nothing else! The perfect rich flavor rolled into a veggie filled meal.

Course Main Course
Cuisine American
Keyword butternut squash lasagna, lasagna roll ups
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 786 kcal
Author Sophia DeSantis


Creamy butternut squash sauce:

  • 1 1/2 pounds butternut squash , chopped into cubes (a little over 2 cups chopped)
  • drizzle of your favorite oil for roasting , or veggie broth if not using oil
  • 1 cup raw cashews  (see note)
  • 2 cups water
  • 2 cloves garlic
  • 1 tablespoon apple cider vinegar
  • ½-1 teaspoon sea salt , taste and add more if needed

Sun dried tomato ricotta:

Veggie filling:

  • 1 cup chopped mushrooms
  • 2 cups chopped fresh spinach
  • ½ cup chopped shallots
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon fresh chopped garlic
  • 1/2 teaspoon sea salt
  • drizzle of your favorite oil for sautéing , or veggie broth if not using oil

Toppings (optional):

US Customary - Metric


  1. Preheat oven to 450°F/ 230°C.

  2. Make sure to deseed the butternut squash when chopping it. You will be blending it so size doesn’t matter too much. However make them uniform to help even cooking.

  3. Brush with oil or broth and bake on a parchment lined baking sheet for 35 minutes, or until soft but not too brown. When done remove from oven and allow to cool.

  4. While butternut squash is baking, soak sundried tomatoes in some warm water to soften them a bit.

  5. Cook shallots, sage, rosemary and garlic in a pan over medium heat with drizzle of oil or broth until soft. About 2-3 minutes.

  6. Add mushrooms and salt and cook until most of the released liquid evaporates, about 5 minutes, then mix in spinach.

  7. Remove from heat and set aside to cool.

  8. Put all ingredients for the ricotta into the food processor or blender. Pulse until you achieve a chunky ricotta like consistency. You do not want this silky smooth. Use a blender for less clean up but be aware that the mixture won't move around as well in a blender and it will be harder to get the right consistency. You will need to stop and mix more often that if you're using a food processor.

  9. Add the ricotta to the veggie mixture and mix until combined. Set aside.

  10. Once butternut squash is cooled, add it to a blender along with the rest of the ingredients. Blend until you achieve a silky smooth consistency.

  11. Cook lasagna noodles. Make sure to only cook them half the time than the directions say on the box since you will be baking them, this will avoid mushy noodles. To prevent sticking, leave them in some cool water.

  12. Pour about 2 cups butternut squash 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 parmesan if using. Top with the basil if using.

  7. Bake covered with foil for 15 minutes.

  8. Remove the foil and bake another 15 minutes.

  9. Allow to cool a bit and enjoy!

Recipe Notes

Nutrition Facts
Vegan Butternut Squash Lasagna Roll-Ups
Amount Per Serving
Calories 786 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g25%
Sodium 757mg32%
Potassium 1280mg37%
Carbohydrates 117g39%
Fiber 10g40%
Sugar 12g13%
Protein 21g42%
Vitamin A 19503IU390%
Vitamin C 41mg50%
Calcium 133mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.