These Vegan Pumpkin Lasagna Roll Ups are filled with vegan ricotta, fresh herbs & pumpkin before being topped with a creamy vegan sauce! Perfect dinner for a cold night!
Well people, the time has come...the official first pumpkin recipe of 2020! And boy do we need things like this to look forward to this year. Am I right?
And there is nothing more I like to look forward to than a big casserole dish filled with noods, a cheesy filling and creamy sauce. It is the ultimate comfort meal!
What's the Filling for Vegan Pumpkin Lasagna Roll Ups?
The filling for these little rolls is a simple combo of pumpkin puree, vegan ricotta, basil, garlic powder, salt & pepper. Simple enough.
Now, for the vegan ricotta you have a couple options. You can do what I did and buy it pre-made. Or, you could make my Tofu Ricotta recipe. Both will work great!
I kept the filling simple, but you could totally bulk it up if you wanted to. Some other additions I've thought about are chopped spinach, chopped kale, roasted squash, caramelized onions, burst tomatoes. Lots of options.
What is the Creamy White Sauce for Vegan Pumpkin Lasagna Roll Ups?
The white sauce for this recipe is really simple and so tasty. You are just going to combine some vegan butter, shallots, garlic, herbs, spices, broth, non-dairy milk and vegan cream cheese in a pot. Add a little flour to thicken it up and you are ready to go.
The sauce is going to do a little bit of a transformation through this recipe. When you first make it, it will seem thin. Don't worry. Once you add it to the lasagna rolls and let it bake it is going to thicken, the noodles are going to absorb a lot of it and you will be left with a somewhat "gravy-like" sauce at the bottom. That's the good stuff that you want to be sure to scoop over the rolls when serving 😉
Can I Make Vegan Pumpkin Lasagna Roll Ups Ahead of Time?
You can definitely make these ahead of time. Just make them up until the point of baking them - basically your casserole will be completely assembled. Let it cool completely, then cover it and place it in the fridge or freezer.
If cooking this thawed, then just follow the baking instructions as listed. If cooking this from frozen then bake at 375 for 45-60 minutes. Followed by a few minutes under the broiler.
These lasagna rolls also make a great next day lunch. Just dish up your leftovers into individual containers and you have lunch ready to go.
Need more recipe inspo? Check out these recipes:
Vegan Pumpkin Lasagna Roll Ups
Ingredients
FOR THE FILLING
- 8 oz vegan ricotta*
- 4 oz pumpkin puree
- 4 tablespoon fresh basil chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ teaspoon pepper
FOR THE SAUCE
- 2 tablespoon vegan butter
- 2 cloves garlic diced
- 1 shallot diced
- 3 fresh sage leaves diced
- 1 sprig fresh rosemary diced
- 12 oz non-dairy milk unsweetened, I used soy
- 8 oz vegan broth**
- 2 tablespoon flour
- 2 tablespoon vegan cream cheese
- ½ lemon juiced, optional
FOR THE LASAGNA
- 10 lasagna noodles
- fresh basil, parsley, sage for topping
Instructions
- Bring a large pot of water to a boil. Add lasagna noodles and cook until al dente. You don't want to over cook them since they will finish cooking in the oven. Drain and rinse the noodles under cold water. Lay cool noodles on a clean kitchen towel until you are ready to use them.
- While the noodles are cooking, prepare the filling. Add all of the ingredients to a bowl and stir to combine. Set aside.
- After draining the noodles, place the same pot back on the stove over medium heat. Add the butter, garlic, shallot, sage, rosemary and a pinch of salt & pepper to the pot. Cook, stirring frequently, for 2-3 minutes. Add the milk, broth and flour. Whisk until smooth and bring to a boil.
- Lower heat and add cream cheese. Whisk until smooth and allow to cook until slightly thickened. Taste and add lemon juice if it needs acidity. Turn the heat off.
- Preheat the oven to 425 degrees. Add 1 cup of sauce to the bottom of a casserole dish (mine is 9"x12"). Add 2 tablespoon of filling to each lasagna noodle - spreading it along the whole noodle. Roll them up and place them in the casserole dish.
- Pour the remaining sauce over the noodles (it will seem watery, but it will continue to thicken in the oven). Place in the oven (uncovered) for 25 minutes. Turn oven to broil and cook for an additional 2-3 minutes.
- Remove from the oven and allow it to rest for 5 minutes. Top with your favorite fresh herbs and serve. Be sure to to scoop up extra sauce from the bottom of the pan and pour it over the rolls once plated.
Video
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Margaret Songy
Made this tonight and cannot wait to make it again! I used GF pasta and cornstarch instead of flour + added spinach to the filling. I’m so sad that there aren’t leftovers! Thank you!
Christina
We loved this recipe. Making it for the second time in two weeks. I use a little more pumpkin and vegan dour cream instead of cream cheese since that is something I have in the house. Thank you for the great recipe!
Lisa
This is a perfect fall recipe. My husband and I loved it and will make it again. Thank you for this amazing recipe!
Rene
So glad you and the hubby liked this!
Lisa
Great fall dish! We could have locked the pan with the sauce and decided it needs to be a staple in our menus. Such a good blend of fall flavors. Will definitely be in my menu rotation and may make an appearance at Thanksgiving!
Rene
Yay! So glad you liked it!!!
Ritika
Made a vegetarian version for family dinner and my family loved it! I was able to find fresh herbs. Thank you for this delicious recipe! Will definitely make this again!
Rene
Yay! So glad you and your family liked it!
Ritika
Can I use ground sage and crushed rosemary? If so, how much should I use for the sauce? Thank you!
Rene
Yes, you definitely can use dry. The typical conversion is 1 tbsp of fresh to 1 tsp of dry, so I would say 1 tsp of dried rosemary and 1/2 tsp of ground sage.
Shannon Bilbray-Axelrod
This was soooo good! I used lemon zest (about a tablespoon) rather than the optional lemon juice. I also added a sprig of flash fried sage to garnish. Will absolutely make again. My dad who is the opposite of vegan says he wants me to make it again, tomorrow!!!
Rene
Woo! Dad-approved...love it!
Terri S
Made this for dinner one night this week and it was so delicious. My 7 yr old really enjoyed it and even opted to have the leftovers for lunch the next day. This is defa recipe I’ll make again. Thanks for the recipe!
Rene
You're so welcome. So glad it was a hit with the whole fam!
Erica
Made it with butternut squash ams topped with fried sage - a new fall favorite!
Rene
Yum! I love fried sage this time of year. So glad you liked it!!!
Laura
Love this recipe!
In Australia I can’t really find canned pumpkin, do you have a suggestion on the best way to make puréed pumpkin from scratch?
Thanks!
Rene
You can buy a pumpkin, take out the insides and roast it. Or if butternut squash puree is more easily available you could swap the pumpkin for that!