Butternut Squash Lasagna Rolls (Vegan)

A Jerry James Stone Recipe


Red, Vegan


  • 2 lb butternut squash
  • ½ lb lasagna noodles
  • 1 lb baby bella mushrooms, chopped
  • 4 oz kale, chopped
  • 3 cup Tomato Sauce
  • 1 cup Daiya mozzarella shreds
  • 1 tsp minced parsley
  • 1 tbsp olive oil
Jump to instructions
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes


  • Trim, peel, and cube 2 pounds of butternut squash. Place it on a baking sheet that's lined with parchment paper, and roast it for 40 minutes at 425 degrees F. After it is roasted, puree the squash in a food processor, until smooth. BTW, this is not two pounds shown in the photo below... I forgot to take a picture of it. Sometimes I suck. FACT: Did you know that the canned pumpkin used to make pumpkin pie during the holidays is not pumpkin at all? It is actually squash. Yup. It's a relative of the butternut squash. The more you know!
  • Now let's cook us up some lasagna noodles. You're going to need a 1/2 pound of noodles. Check out my tips for how to cook the perfect pasta.
  • Add 1 tablespoon of olive oil to a saute pan and warm it over a medium-low heat. Add in the pound of chopped mushrooms and stir them until completely coated. Turn the heat up to medium-high and cook them for about five minutes, until they have reduced by half. Toss in the chopped kale, sauteing one more minute.
  • Lay out the lasagna noodles so they're flat, and coat them with the pureed butternut squash. You will probably have some left over. Spoon the mushroom and kale mixture on top.
  • Now the fun part! Roll the noodles up, as seen below. This isn't difficult but there are a few things to note. First, don't roll them so tight or press too hard that the filling squishes out the side. Secondly, roll them tight enough that the end result is a roll. If you don't, they will deflate during cooking. Still edible but not as pretty.
  • You don't have to use homemade sauce for this but if you do, try my delicious tomato sauce recipe. Or you can simply hack a couple jars of sauce by adding in a couple cloves of freshly chopped garlic and bringing the sauce to a simmer. Let it simmer for 5 minutes and then add in a bunch of fresh basil. Cover the pot and remove from heat.
  • Add a 1 cup of tomato sauce to a 9-by-9 pan and then place the rolls in the there, three per row. Cover the rolls with sauce and Daiya mozzarella shreds. I don't fully cover them as I like when the pasta gets crispy from being baked, but that is just a personal choice.
  • Place the baking dish in a preheated oven, and bake it for 30 minutes at 400 degrees F. When the sauce begins to boil around the edges and the cheese has melted, they are ready!
  • Sprinkle some chopped parsley over the top and serve! I always keep extra sauce on hand for when I finally dive it.
  • Enjoy!