Preheat the oven to 425F. Cube the butternut squash, dice the red peppers in large pieces, and chop the carrots to be about the same size as the cubed squash. Toss on a lined baking tray with olive oil. Roughly chop fresh thyme, rosemary, and sage. Toss the fresh herbs and salt with the vegetables until evenly coated. You might need two baking sheets. Bake for about 35-45 minutes until soft and starting to brown. 

Reserve 2 cups of the roasted vegetables. Chop the vegetables until they are in smaller pieces which will make the lasagna rolls easier and less messy to roll up. Set this aside until later. 

Transfer the remaining roasted vegetables to a blender along with the unsweetened almond milk, nutritional yeast, red miso paste, smoked paprika, and salt. Blend until smooth. Taste and add more salt if needed. Set aside. 

Finely mince the mushrooms. Set aside.

Heat the olive oil in a pan on medium high heat. Finely chop the thyme, rosemary, and sage. Add to the oil along with the dried oregano. Fry for 1 minute then add in the mushrooms, salt, and pepper. Let cook for 10-15 minutes until the mushrooms are nicely browned. Turn off heat and set aside.

Bring a large pot of salted water to a boil. Add lasagna noodles and stir occasionally to make sure they don't stick. Cook according to package instructions. Drain the noodles and run cold water over them to cool down. 

Preheat oven to 350F. Add a thin layer of the cheese sauce to a skillet or baking dish. Lay out each lasagna noodle on a cutting board or clean surface. Coat the noodle in the butternut squash cheese sauce, add some of the mushroom, and some of the reserved roasted vegetables. Add a decent amount of all 3 but make sure you save a good amount of the cheese sauce to coat the top of the lasagna roll. Continue until all 12 lasagna rolls have cheese sauce, mushroom, and roasted vegetables and place them in the sauce lined baking tray. 

Now we want to slightly thin out the butternut squash cheese sauce with a few tablespoons of water. I ended up using ¼ cup but you may need less. Start with 1-2 tablespoons and add more as needed. Blend until smooth and has a more sauce like consistency. Pour the remaining sauce over the lasagna rolls. 

This next step is optional but a delicious addition. Toast some breadcrumbs in a dry skillet with some herbs, salt, and red chili flakes and toss evenly over the top of the rolls. 

Bake for 30 minutes and serve!