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Pumpkin Lasagna Rollups

Creamy Pumpkin Lasagna Rollups Perfect for Cozy Fall Dinners

These Pumpkin Lasagna Rollups are a comforting, creamy dish perfect for fall dinners, with layers of pumpkin and tofu-spinach.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 rollups
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive Oil Consider using avocado oil for a healthier twist.
  • 1/3 cup Shallots, chopped Onion makes a great substitute.
  • 1 block Extra-Firm Tofu, 15-ounce Silken tofu works well for an even smoother blend.
  • 2 tablespoons Lemon Juice White vinegar can be swapped for a similar acidic kick.
  • 2 teaspoons Sea Salt Taste and adjust according to preference.
  • 1.5 teaspoons Ground Black Pepper White pepper makes a quieter alternative.
  • 1 package, 12-ounce Frozen Chopped Spinach Fresh spinach is a tasty substitute if available.
  • 1 can, 15-ounce Pumpkin Purée
For the Béchamel Sauce
  • 4 tablespoons Vegan Butter Margarine or coconut oil can be used if preferred.
  • 4 tablespoons All-Purpose Flour Gluten-free flour is a great option.
  • 1 teaspoon Onion Powder Feel free to use fresh onion for more intensity.
  • 1 teaspoon Garlic Powder Fresh garlic will add a punch if used instead.
  • 2 cups Unsweetened Almond Milk, room temperature Any plant-based milk works.
For the Rollups
  • 12 pieces Uncooked Lasagna Noodles Gluten-free noodles can easily work if needed.

Equipment

  • large pot
  • medium skillet
  • Food Processor
  • Saucepan
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil and add your uncooked lasagna noodles. Cook according to the package instructions, usually around 8–10 minutes, until al dente.
  3. In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the chopped shallots and sauté for about 3 minutes until softened.
  4. In a food processor, blend the sautéed shallots with the block of extra-firm tofu, lemon juice, sea salt, and ground black pepper until smooth. Fold in the drained chopped spinach until combined.
  5. In a saucepan, melt the vegan butter over medium heat. Whisk in the flour for about 2 minutes, then gradually add almond milk while whisking. Add onion powder and garlic powder, simmering for 10 minutes until thickened.
  6. Spread ¼ cup of béchamel sauce in a baking dish. On each noodle, spread 1 tablespoon of pumpkin purée and 3 tablespoons of ricotta filling, rolling from one end to the other.
  7. Pour any remaining béchamel sauce over the assembled rollups. Cover with foil and bake for 30 minutes, uncovering for the last 10 minutes to crisp the top.
  8. Let the rollups rest for about 10 minutes before serving.

Nutrition

Serving: 1rollupCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gSodium: 650mgPotassium: 400mgFiber: 7gSugar: 5gVitamin A: 18000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze before baking for up to 3 months. Thaw in the fridge overnight and reheat at 350°F (175°C) for about 25 minutes, covered with foil.

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