Butternut Squash Sage Lasagna Roll-Ups

Directions

• Place the tofu between two large plates and place a couple of heavy books (or something similar) on top of them to press the tofu to remove excess moisture. Let the tofu press for 2-4 hours in the fridge.
• Preheat the oven to 350F and brush a 9×13” baking dish with olive oil. Bring a large pot of salted water to a boil.
• To make the Tofu Layer: Crumble the tofu into small pieces. Heat the olive oil over medium heat in a large frying pan and add the onion. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook for another 1 minute. Add the tofu and continue to cook until the tofu is soft and slightly browned, 5-8 minutes more. Transfer the tofu mixture to a medium bowl and add the nutritional yeast, spinach, sage leaves and cashew cream and stir well to combine. Season to taste with salt and pepper and set it aside.
• To make the Butternut Squash Sauce: Heat the olive oil over medium heat in a large frying pan and add the onion. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook for another 1 minute. Add the cubed squash and stock and bring to a simmer. Cover and cook until the squash is very soft, about 15-20 minutes. Transfer the mixture to a tall mixing bowl or a blender and, once slightly cooled, blend or puree with a blender or immersion blender until completely smooth. Season to taste with salt and pepper and set aside.
• To make the roll-ups, lay a lasagna noodle on a clean flat surface, spread about ¼-1/3 cup of tofu filling evenly on top of the noodle, and starting at the long end closest to you, tightly roll it up. Place it in the prepared baking dish seam-side down and repeat with the remaining noodles.
• Pour the Butternut Squash Sauce over the rollups, leaving the edges of the noodles exposed (for looks), sprinkle with the vegan parmesan and bake until the sauce bubbles, about 30 minutes. Lay one fresh sage leaf on top of each roll up and serve with extra vegan parmesan cheese.