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Pumpkin Lasagna Rollups

Pumpkin Lasagna Rollups: Dive into Creamy Autumn Bliss

Indulge in comforting Vegan Pumpkin Lasagna Rollups, a perfect blend of pumpkin and creamy tofu ricotta, ideal for cozy autumn evenings.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 rollups
Course: Dinner
Cuisine: Italian, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu Ricotta
  • 1 tablespoon Olive oil Can substitute with avocado oil.
  • 1/3 cup Shallots, chopped Yellow onion can be used in a pinch.
  • 15 ounces Extra-firm tofu, drained Firm tofu can also work.
  • 2 tablespoons Lemon juice Apple cider vinegar could be a suitable replacement.
  • 2 teaspoons Sea salt
  • 1.5 teaspoons Ground black pepper White pepper can be substituted.
  • 12 ounces Frozen chopped spinach, thawed and drained Fresh spinach can work with prep.
For the Béchamel Sauce
  • 4 tablespoons Vegan butter Coconut oil can be an alternative.
  • 4 tablespoons All-purpose flour Substitute with gluten-free flour blend if needed.
  • 1 teaspoon Onion powder Garlic powder can be used for extra flavor.
  • 1 teaspoon Garlic powder
  • 0.5 teaspoon Sea salt Adjust according to taste.
  • 2 cups Unsweetened almond milk, room temperature Any plant-based milk can be used.
For the Rollups
  • 12 pieces Lasagna noodles, uncooked Gluten-free option available.
  • 15 ounces Pumpkin purée Homemade purée is fine.

Equipment

  • Skillet
  • food processor
  • Saucepan
  • large pot
  • Baking Dish

Method
 

Step‑By‑Step Instructions
  1. In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the chopped shallots until softened, about 5 minutes. Blend with tofu, lemon juice, salt, and pepper until smooth, then fold in spinach.
  2. In a saucepan, melt 4 tablespoons of vegan butter over medium heat. Whisk in flour to form a roux, cook for 2-3 minutes. Gradually add almond milk and seasonings, simmer for about 10 minutes until thickened.
  3. Bring a large pot of salted water to boil and add 1 tablespoon of olive oil. Cook lasagna noodles for 8-10 minutes until al dente, drain and cool them flat on a towel.
  4. Spread 1 tablespoon of pumpkin purée on each noodle, spoon 3 tablespoons of ricotta on top, and roll tightly from one end, seam-side down in a greased baking dish.
  5. Preheat oven to 350°F (175°C). Pour remaining béchamel over rollups, bake for 30 minutes until bubbly and golden. Let stand for 10 minutes before serving.

Nutrition

Serving: 1rollupCalories: 320kcalCarbohydrates: 35gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gSodium: 600mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 100IUVitamin C: 40mgCalcium: 20mgIron: 15mg

Notes

Drain tofu well to avoid a watery filling. Use fresh herbs or nutritional yeast for garnish if desired.

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