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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.

Vegan Pumpkin Lasagna Rollups

Enjoy autumn's most popular squash with a delicious and seasonal spin on layered lasagna!
5 from 1 vote
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Servings: 12
Author: Holly Gray


  • For the tofu spinach ricotta:
  • teaspoons olive oil
  • 1/3 cup shallots, chopped
  • 1 15-ounce block extra-firm tofu, drained
  • 2 tablespoons lemon juice
  • 2 teaspoons sea salt
  • 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


  • For the tofu spinach ricotta, into a medium-sized skillet, heat oil over medium-high heat. Add shallots and cook 3 minutes, until softened.
  • 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.
  • 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.
  • Reduce heat to low and simmer 10 minutes, whisking occasionally, until slightly thickened. Remove from heat. Sauce will thicken further as it cools.
  • 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.
  • Over each lasagna noodle, spread 1 tablespoon pumpkin purée. Over each pumpkin-covered noodle, layer 3 tablespoons tofu spinach ricotta.
  • Spread ¼ cup bechamel sauce in bottom of baking dish.
  • 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.
  • Bake 30 minutes. Allow to stand at room temperature 10 minutes before serving warm.
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