Go Back
–+ servings
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 | ThisSavoryVegan.com #thissavoryvegan #veganlasagna #pumpkinlasagna

Vegan Pumpkin Lasagna Roll Ups

Print Recipe
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!
Course Main Course
Cuisine American, Italian
Keyword lasagna, pumpkin
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 rolls
Calories 178

Ingredients

FOR THE FILLING

FOR THE SAUCE

  • 2 tablespoons vegan butter
  • 2 cloves garlic diced
  • 1 shallot diced
  • 3 fresh sage leaves diced
  • 1 sprig fresh rosemary diced
  • 12 ounces non-dairy milk unsweetened, I used soy
  • 8 ounces broth I used vegan chicken broth
  • 2 tablespoons flour
  • 2 tablespoons vegan cream cheese
  • 1/2 lemon juiced, optional

FOR THE LASAGNA

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 the 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 tbsp 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

  • You can buy vegan ricotta pre-made or make my Vegan Tofu Ricotta.
  • TO MAKE AHEAD OF TIME: Prep the casserole completely, but do not bake it. Allow it to cool completely then cover and place it in the fridge or freezer. If reheating thawed, then follow the baking instructions as written. If reheating from frozen, then bake covered at 375 degree for 45-60 minutes (or until heated through), followed by a couple minutes under the broiler uncovered.

Nutrition

Calories: 178kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g