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Creamy Butternut Squash Lasagna Roll Ups with Pumpkin Seed Parmesan

Makes a 9 x 12 baking dish

Ingredients:

· 1 box brown rice lasagna noodles (can also sub whole grain)

Creamy butternut squash sauce:

· 1 small butternut squash

· drizzle of veggie broth for roasting (or your favorite oil)

· ½ cup cashews (soaked overnight if not using high speed blender)

· ½ cup walnuts (soaked overnight if not using high speed blender)

· 1 ½ cups water

· Himalayan pink salt and ground black pepper to taste

Sun dried tomato cashew walnut ricotta:

· ½ cup sundried tomatoes (not in oil)

· ½ cup cashews (soaked overnight if not using high speed blender)

· ½ cup walnuts (soaked overnight if not using high speed blender)

· ¾ cup water

· Himalayan pink salt and ground black pepper to taste

Veggie filling:

· 1 cup chopped crimini mushrooms

· 2 cups chopped fresh spinach

· ½ cup chopped shallots

· 2 teaspoons chopped fresh sage

· 1 tablespoon chopped fresh rosemary

· 1 teaspoon fresh chopped garlic

· Himalayan pink salt and ground black pepper to taste

· Veggie broth for cooking (or your favorite oil)

Pumpkin seed parmesan:

· 1 cup pumpkin seeds

· ½ teaspoon Himalayan pink salt

· ½ teaspoon garlic powder

· 1 tablespoon nutritional yeast (optional)

note: If you aren’t using a high speed blender its best to soak the nuts, especially the ones for the creamy butternut squash sauce. It helps get a creamier consistency. Make sure you rinse after soaking. If in a pinch, soak for a few hours in hot water, or you can even boil them for 30 minutes. Feel free to adjust the amount of water in the sauce, it thickens a bit as it bakes. I like it on the thinner side and not to thick and pasty but it works either way.

Instructions:

Preheat oven to 450. Wash, deseed and cut butternut squash into chunks. You will be blending it so size doesn’t matter too much. However make them uniform to help even cooking. Coat in veggie broth or oil and bake on a baking sheet covered in parchment for 35 minutes, or until soft but not too brown. Salt will be added later so no need to add more now. When done remove from oven and allow to cool.

While butternut squash is baking, soak sundried tomatoes in some warm water to soften them a bit. Wash and chop all veggies and herbs for filling. Cook shallots in a pan over medium heat with sage, rosemary and garlic until soft. Add mushrooms and cook until most of the released liquid evaporates, then mix in spinach. Add salt and pepper to taste. If you are using veggie broth, you may not need much salt. Remove from heat and set aside to cool.

In a blender, food processor or high speed blender, put in all ingredients for ricotta mix. Pulse until you achieve a chunky ricotta like consistency. You do not want this silky smooth. Once done, add to veggie mixture and mix until combined. Set aside.

Once butternut squash is cooled, add it to a blender, food processor or high speed blender along with the cashews, walnuts and water. Blend until you achieve a silky smooth consistency. This will take longer in a standard blender or food processor. Add salt and pepper to taste. Set aside.

Make pumpkin seed parmesan by adding all ingredients to a blender, food processor or high speed blender and blending until you get a powder like consistency. Set aside.

Cook lasagna noodles and set aside. Make sure to cook them a few minutes less than stated since you will be baking them, this will avoid mushy noodles. To prevent sticking, leave them in some cool water.

Pour a little of the creamy butternut sauce on the bottom of a 9x12 baking dish. Enough to coat it well. To make lasagna roll ups:

Lay a lasagna noodle flat on your workspace

Spread a few spoonfuls of the ricotta/veggie mix over the top of it

Starting at one end, roll it up

Place in the baking dish

Repeat with all lasagna noodles

Once all lasagna noodles are rolled up pour the rest of the creamy butternut squash sauce over the roll ups. Sprinkle with pumpkin seed parmesan.

Bake at 350 for 25-30 minutes or until bubbly.

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