Lasagna Squash Rollups

Lasagna Squash Rollups

Check out this healthy lasagna that could make a great addition to your Thanksgiving table. Going meatless doesn't mean giving up flavor with this layered lasagna, filled with delicious and nutritious ingredients.

Prep Time: 15 Minutes

Cook Time: 45 Minutes


  • 12 lasagna gluten-free lasagna noodles
  • 1 to 2 cups fresh basil
  • 1/2 to 1 cup fresh parsley
  • 1 1/4 c Unsweetened Almondmilk
  • 1 package 14oz organic firm tofu, drained and rinsed
  • 1/2 T red wine vinegar
  • 1/4 t garlic powder
  • Salt, as desired
  • 1 1/2 cups pureed squash
  • 3 cups spinach
  • 4 cups tomato sauce


  • Preheat oven to 375F.
  • Cut squash in half and remove seeds. Bake for 45 minutes or until fork tender. Once cool, peel and mash with a fork.
  • Cook lasagna noodles according to package until al dente (still firm when you bite into it). Drain, rinse and cool.
  • Make Basil Tofu Ricotta
  • In a blender or food processor, combine basil, parsley, and milk. Blend until herbs are pureed. In a bowl, crumble tofu with hands. Mix herb mixture, crumble tofu, red wine vinegar, garlic powder, and salt. Set aside
  • In a large oven-safe pan, pour one cup of tomato sauce in the bottom.
  • Lay cooked lasagna noodles out onto your work station. Spread a thin layer squash puree onto the full length of each noodle. Top half each noodle with a thin layer of the ricotta mixture and a layer of spinach.
  • Roll the noodle starting from the end with ricotta. Place so the open sides are face up into the pan. Repeat with all noodles.
  • Pour remaining sauce over top of noodles.
  • Bake at 375F for 30 to 45 minutes or until sauce is bubbling. Serve.

Categories: Main-Dish

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