Vegan Butternut Squash Lasagna Roll-Ups - Forks Over Knives

Ingredients

• 5 cups 1-inch cubes butternut squash
• 12 whole wheat or brown rice lasagna noodles
• 3 cups cooked or canned navy beans
• 4 teaspoons sweet white miso
• 4 teaspoons well-stirred tahini
• 4 garlic cloves, minced
• 2 tablespoons nutritional yeast
• 1½ teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon dried parsley
• Pinch red pepper flakes
• ½ teaspoon salt
• 2 tablespoons lemon juice
• 1 packed cup baby spinach, chopped
• 2½ cups marinara sauce
• Fresh parsley for garnish (optional)