Lasagna Ricotta Roll Ups in a creamy Squash Sauce

1. Roast the squash

Preheat oven to 400°F. Place squash halves on a baking sheet, drizzle with olive oil, and season lightly with salt. Roast for 35 minutes or until tender.

2. Prepare the cashew cream *if not using heavy cream*

While squash bakes, blend 1 cup cashews with 2 cups water until completely smooth. Set aside.

3. Make the sauce

Once squash is roasted, transfer to a blender. Add cashew milk, 1 tsp garlic powder, 1/2 cup broth and a good pinch of salt. Blend until smooth. If it’s a little too thick, add more broth, it should be consistency of Alfredo sauce.

5. Cooks the spinach

In the same pan, melt vegan butter over low heat. stir in spinach. Season with salt and pepper. Cook for 3 minutes, then set aside.

6. Cook the lasagna noodles

Bring a large pot of salted water to a boil. Cook noodles 11–12 minutes, stirring often. Drain, drizzle with 1–2 tbsp olive oil, and toss to prevent sticking.

7. Assemble the roll ups

Spread 1/2 cup of the honey nut squash sauce at the bottom of a lasagna dish. On a flat surface, lay a noodle, spread 2 spoonfuls of ricotta, add spinach, then roll up and place seam-side down in the dish. Repeat until all noodles are filled.

8. Bake at 350

Top roll ups with remaining squash & top with cheese. Cover with foil and bake for 35 minutes.

9. Serve

Garnish with fried sage or chili pepper flakes!