Marco Borges’ Butternut Squash and Spinach Lasagna Roll-Ups

3.5 (19 reviews)
Vegan

Marco Borges’ Butternut Squash and Spinach Lasagna Roll-Ups

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Ingredients

  • 3 cups butternut squash, cubed
  • 2 tsp. olive oil (optional)
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 2 cups frozen spinach
  • Salt and pepper, to taste
  • 4 whole grain lasagna noodles, cooked
  • 2 cups marinara sauce
  • 1/2 cup fresh basil, sliced into thin ribbons
  • 1/4 cup sunflower seeds, lightly toasted (optional)

Instructions

  • Toss the cubed squash in the olive oil (if desired) and a sprinkle of salt. Roast at 350°F for 25 minutes, or until soft and golden brown on one side.
  • Cook the garlic, shallot, and spinach in a saucepan over low heat until warm. Add a touch of water if needed to prevent sticking and browning.
  • Mash the squash with the spinach. Season with the salt and pepper.
  • Lay the noodles flat. Spread the spinach and squash mixture evenly on one side. Starting at one end, roll each noodle up tightly.
  • Place the roll-ups in a pan and cover with 1 1/2 cups of the marinara. Bake at 400°F for about 15 minutes, or until fragrant and browned.
  • Remove from the oven and cover with the remaining marinara. Top with the basil and sunflower seeds.

Makes 2 servings

Find more vegan recipes at 22DaysNutrition.com.

Adapted and published by permission of Marco Borges

Rated 3.5/5 based on 19 reviews

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