Vegan Butternut Squash & Hemp Heart Lasagna Roll-Ups (Gluten-Free, Dairy-Free, Soy-Free)

1. Roast the squash: Preheat oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender. Let cool slightly.

2. Make the filling: Blend the roasted squash with nutritional yeast, hemp hearts, lemon juice, nutmeg, and coconut milk until smooth and creamy. Taste and adjust salt or lemon as needed.

3. Prep the noodles: Cook gluten-free lasagna noodles until al dente. Rinse with cool water and lay flat on a clean towel or tray to prevent sticking.

4. Roll them up: Spoon a few tablespoons of squash mixture onto each noodle and spread evenly. Roll up gently and place seam-side down in a baking dish.

5. Add sauce (optional): Pour a layer of sauce in the bottom of the dish before placing the roll-ups, and spoon extra sauce on top if desired.

6. Bake: Cover with foil and bake at 375°F (190°C) for 20–25 minutes, until warmed through. Uncover for the last 5 minutes for a golden top.

7. Serve: Top with fresh herbs, extra hemp hearts, or crushed red pepper flakes.