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This vegan lasagna roll-up recipe is a refreshing, plant-based twist on traditionally cheesy lasagna. Butternut squash and navy beans come together to make a creamy filling that pairs well with marinara. I like to serve this with a big green salad when I’m entertaining company!

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Ingredients

  • 5 cups 1-inch cubes butternut squash
  • 12 whole wheat or brown rice lasagna noodles
  • 3 cups cooked or canned navy beans
  • 4 teaspoons sweet white miso
  • 4 teaspoons well-stirred tahini
  • 4 garlic cloves, minced
  • 2 tablespoons nutritional yeast
  • 1½ teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon dried parsley
  • Pinch red pepper flakes
  • ½ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 packed cup baby spinach, chopped
  • 2½ cups marinara sauce
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper and spread the squash cubes out in a single layer. Roast in the oven for 25 minutes, flip and roast for another 10 minutes, or until squash is tender and easily pierced with a fork.
  2. Meanwhile, bring a large pot of water to a boil. Cook the lasagna noodles according to package directions, but undercook by 1 to 2 minutes. Fill a large bowl with cold water. Drain the noodles, being careful not to tear them, and transfer them to the bowl of water to cool.
  3. Remove the roasted butternut squash from the oven and reduce the oven temperature to 375ºF. In the bowl of a food processor, combine the squash, beans, miso, tahini, garlic, nutritional yeast, basil, oregano, onion powder, dried parsley, red pepper flakes, salt, and lemon juice; process until well combined but not completely smooth. Add the chopped spinach, and pulse until just combined.
  4. Spread 1½ cups of marinara sauce over the bottom of a 9x13-inch casserole dish. Drain the lasagna noodles and pat dry. Lay the noodles flat on a clean cutting board, and spread 1/3 cup of butternut filling down the center of each noodle, leaving 1 inch at each end. Keep the filling away from the sides of the noodle, as the filling will spread once rolled. Take one end of the noodle and start rolling it, gently lifting as you roll so the filling isn’t pushed out. Lay the lasagne roll seam-side-down in the casserole dish.
  5. Repeat with remaining lasagna noodles and butternut filling. Keep a little space between the lasagna rolls to make it easier to remove them from the dish. Cover the lasagna rolls with the remaining marinara sauces.
  6. Bake, covered, at 375ºF for 25 to 30 minutes. Remove from the oven and let sit for 5 minutes before serving. Serve garnished with fresh parsley.

Comments (9)

(5 from 8 votes)
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Martha3 months ago
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I tried three new lasagna recipes and made this Forks Over Knives white bean and butternut squash lasagna for our Italian Thanksgiving. This recipe beat the two non vegan Spinach ricotta mozerella lasagna and non vegan pumpkin spinach mozerella ricotta lasagna recipes I made this Thanksgiving. My entire Italian family raved about this Forks Over Knives white bean and butternut squash lasagna. They did NOT miss the cheese. Our family all voted for the favorite. It was unanimous 5 out of 5 stars or A+ for FOK lasagna. And I will make it again for sure. The fat you eat is the fat you wear. You won’t miss the fat. Our family loves this butternut squash white bean lasagna roll ups.

Cathy3 months ago
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These were surprisingly delicious! Made exactly as directed and they turned out great. My SAD partner commented after first bite how good they tasted. Unfortunately, the lasagna noodles I bought, Tinkyada brown rice, did not stand up well. Despite reducing the recommended cook time by 2 minutes, several fell apart completely, and others split. I only got 10 rolls. Next time I make these I will definitely use a different gluten free lasagna noodle!!

VB1 year ago
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Buy 2 packages. Anything left over beyond 5 cups you freeze it for next time. Squash freezes well.

Allyson1 year ago
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One of my favorites for colder weather! I cut the recipe in half and there is still plenty of filling. You can’t even tell there is beans and squash in the filling! Very tasty! This is definitely a staple on my fall winter recipes to eat.

Eva1 year ago
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My local store sells raw cubed squash in 20oz packages. Would I need 1 or 2 packages to make 5 cups?

Kevin1 year ago
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One of my favorite recipes! I boil the squash instead of roasting it though, much faster.

Nikki1 year ago
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Excellent! I had homemade tomato sauce from tomatoes from my garden that I used. The “cheese“ was very good. Even my meat loving fiancé commented to her three times how good the meal was. I had about 2 cups of leftover “cheese“. I had 13 for lasagna noodles that I rolled up in a couple little pieces that I stacked and I still had that much “cheese“ left over. It will not go to waste!

Crystal2 years ago
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So good! One of my new faves.

Penny1 year ago
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It probably tells you on the package

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Vegan Lasagna

Butternut Squash Lasagna Roll-Ups

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Headshot of Ashley Madden, B.SC(Pharm), ACPR, CHNC
about the author

Ashley Madden, B.Sc.(Pharm), ACPR, CHNC

Ashley Madden is a full-time food lover and self-professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute, and healthy food blogger. Madden is adamant that health starts in the kitchen. She specializes in plant-based, gluten-free, and oil-free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet, and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Madden works with individual clients, teaches private and group cooking classes, and educates others about the power of a healthy plant-based diet and lifestyle. Find her on Instagram and Twitter.

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