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Lasagna pasta roll ups with butternut squash, spinach, tofu, garlic, and herbs rolled up in a baking pan.

Butternut Squash and Tofu Stuffed Pasta Roll Ups

Prep: 40 min
Cook: 20 min
Total: 1 hr
Servings: 5

This lasagna pasta roll up recipe is simple to make and features butternut squash, spinach, tofu, garlic, and herbs. A must-try for any Italian-food lover!

Author Maria Dertinger
by Maria Dertinger
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 30-36 Rolls (5 Servings)
Needed Kitchenware: Steamer, mixing bowl, sauté pan, food processor, large cooking pot, 11x7 inch baking pan, pan cover, oven
  • 1½ cup butternut squash, cut into cubes
  • 3 tbsp extra-virgin olive oil
  • 5 oz fresh baby spinach
  • ⅓ cup shallots, minced
  • 3 garlic cloves, minced
  • 24 oz firm tofu, drained
  • 3 tsp dried oregano
  • 1 tsp Kosher salt
  • Freshly ground black pepper, to taste
  • 16 oz lasagna pasta sheets
  • 3 cup marinara sauce
  • Cooking oil spray (optional)
Recipe Directions


  • Steam butternut squash until soft, about 20 to 25 minutes. Mash and add to a mixing bowl.
  • Chop spinach and sauté in 1 tbsp olive oil until wilted, drain, and squeeze out excess liquid if needed. Add to bowl.
  • Sauté shallots for 2-3 minutes in 2 tbsp olive oil, then add the garlic and sauté for 1 minute more, until fragrant. Add to bowl.
  • Purée tofu in food processor until smooth. Add to bowl.
  • Add the oregano, salt, and freshly ground black pepper to the bowl and combine all ingredients well.
  • Cook the lasagna sheets according to the directions on the box. Drain and spread out so they don’t stick together. It helps to spray them lightly with cooking spray to prevent sticking.
  • Preheat the oven to 375° F (200° C)
  • Assemble the roll ups. Spread ½ cup of the marinara on the bottom of an 11x7 inch baking pan. Cut a lasagna pasta sheet in half to make two pieces approximately 5" x 2½". Place about ¼ cup of the filling near the bottom of the pasta sheet piece and roll up, then place it into the baking dish. Repeat until all the filling is used. The rolls can fit tightly in the pan.
  • Spoon the remaining marinara over the roll ups, cover the pan, and bake for 20 minutes, or until heated through. Remove from the oven and serve.

Depending on the size of your rolls, you may need a second baking pan. If you don’t want to bake all the rolls, you can freeze them without the marinara sauce.

Recipe nutrition

Nutritional Information

Yield: 30-36 rolls
Servings: 5
Information per serving:
Energy: 595.3 kcal
Carbohydrate: 74.5 g
Protein: 28.9 g
Fiber: 10.8 g
Sugar: 8 g
Fat: 23.2 g
Monounsaturated Fat: 9.3 g
Polyunsatured Fat: 7.2 g
Omega-3: 0.8 g
Omega-6: 6.2 g
Saturated Fat: 3.8 g
Trans Fat: 0.04 g
Cholesterol: 0 mg
Choline: 77 mg 18% DV
Folate: 111.1 µg 28% DV
A: 10579.2 IU 453% DV
B1: 0.7 mg 67% DV
B2: 0.3 mg 27% DV
B3: 2.2 mg 16% DV
B5: 0.8 mg 15% DV
B6: 0.5 mg 40% DV
B12: 0 mg 0% DV
C: 40.6 mg 54% DV
D: 0 IU 0% DV
E: 4.5 mg 30% DV
K: 195 µg 217% DV
Calcium: 525.6 mg 53% DV
Copper: 0.6 mg 69% DV
Iron: 7.4 mg 39% DV
Magnesium: 134.5 mg 42% DV
Manganese: 1.8 mg 98% DV
Phosphorus: 296.3 mg 42% DV
Potassium: 986 mg 21% DV
Selenium: 22.6 µg 41% DV
Sodium: 1096.7 mg 73% DV
Zinc: 2.2 mg 27% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

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