Plant-Based Deliciousness

Vegan Pumpkin Lasagna Rollups

Vegan Pumpkin Lasagna Rollups

Enjoy autumn’s most popular squash with a delicious and seasonal spin on layered lasagna.

For this recipe, traditional lasagna noodles are layered with naturally sweet pumpkin and a robust tofu spinach ricotta, and then rolled into perfectly sized portions. Rich and creamy vegan bechamel sauce adds a decadent touch.

For a holiday potluck or a cozy night at home, this seasonal and savory crowd-pleaser is sure to be a hit at your next gathering! 

Indulge and enjoy!

More tasty ways to enjoy pumpkin this season:

Vegan Curried Pumpkin Soup Perfect with a salad for an easy lunch, this soup would also fit right in as a first course to Thanksgiving dinner.

Sweet and Salty Pumpkin Seeds – Fresh pumpkin seeds are slow roasted for a sweet and salty snack, perfect for fall!

 

Vegan Pumpkin Lasagna Rollups

Vegan Pumpkin Lasagna Rollups

Traditional lasagna noodles are layered with naturally sweet pumpkin and a robust tofu spinach ricotta, and then rolled into perfectly sized portions. Rich and creamy vegan bechamel sauce adds a decadent touch.

Ingredients

  • For the tofu spinach ricotta:
  • 1½ teaspoons olive oil
  • ? cup chopped shallots
  • 1 (15-ounce) block extra-firm tofu, drained
  • 2 tablespoons lemon juice
  • 2 teaspoons sea salt
  • 1½ teaspoons ground black pepper
  • 1 (12-ounce) package frozen chopped spinach, thawed and drained
  • For the bechamel sauce:
  • 4 tablespoons vegan butter
  • 4 tablespoons all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • 2 cups unsweetened almond milk, room temperature
  • For the rollups:
  • 12 uncooked lasagna noodles
  • 1 tablespoon olive oil
  • 1 (15-ounce) can pumpkin purée

Instructions

  1. For the tofu spinach ricotta, into a medium-sized skillet, heat oil over medium-high heat. Add shallots and cook 3 minutes, until softened.
  2. Into a food processor (or blender), add sautéed shallots, tofu, lemon juice, sea salt, and pepper. Pulse until combined. Stir in chopped spinach and set aside.
  3. For the bechamel sauce, into a medium-sized saucepan over medium heat, add butter. When butter is melted, whisk in flour to form a roux. Add onion powder, garlic powder, and sea salt. Gradually add almond milk, ½ cup at a time, whisking thoroughly after each addition.
  4. Reduce heat to low and simmer 10 minutes, whisking occasionally, until slightly thickened. Remove from heat. Sauce will thicken further as it cools.
  5. For the rollups, preheat oven to 350°. Cook noodles according to package directions, adding olive oil to the cooking water. Drain and lay noodles flat to cool, patting with a paper towel to remove excess water.
  6. Over each lasagna noodle, spread 1 tablespoon pumpkin purée. Over each pumpkin-covered noodle, layer 3 tablespoons tofu spinach ricotta.
  7. Spread ¼ cup bechamel sauce in bottom of baking dish.
  8. Beginning from a narrow end, roll each lasagna noodle into a pinwheel shape. Place seam-side down in a prepared 9”x13” baking dish. Pour remaining bechamel sauce in an even layer over the rollups.
  9. Bake 30 minutes. Allow to sit at room temperature 10 minutes before serving warm.
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Traditional lasagna noodles are layered with naturally sweet pumpkin and a robust tofu spinach ricotta, and then rolled into perfectly sized portions. Rich and creamy vegan bechamel sauce adds a decadent touch.



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