Vegan Pumpkin Lasagna Roll-Ups
Time: 1 hour
Prep: 35 minutes
Cook: 25 minutes
INGREDIENTS for filling
1.5 cups vegan ricotta
2 cups pumpkin puree
1/4 cup fresh basil, chopped
1 tsp dried sage
2 garlic cloves, minced
1/2 tsp onion powder
1/2 tsp salt, or to taste
1/2 tsp pepper
Sauce
3 tbsp vegan butter
2 cloves garlic, minced
1 shallot, diced
1 tsp dried sage
1.5 cups unsweetened non-dairy milk (e.g., almond milk)
1 cup low-sodium vegetable broth
1/4 cup flour
2 tbsp vegan cream cheese
1 tsp onion powder
For the Lasagna:
10 lasagna noodles
1/3 cup vegan mozarella
RECIPE
In a mixing bowl, combine the vegan ricotta, pumpkin puree, chopped fresh basil, dried sage, minced garlic cloves, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly incorporated. Set aside.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set aside.
In a large skillet or saucepan, melt the vegan butter over medium heat. Add the minced garlic and diced shallot, sautéing until they become fragrant and translucent.
Sprinkle in the dried sage and flour, stirring continuously to create a roux. Cook for 2-3 minutes.
Gradually whisk in the non-dairy milk and vegetable broth to create a smooth sauce. Continue to cook and whisk until the sauce thickens.
Stir in the vegan cream cheese and onion powder until the sauce is creamy and well combined. Remove from heat.
Preheat your oven to 425 F (220 C).
In a baking dish, pour half of the creamy sauce at the bottom.
Lay out each cooked lasagna noodle on a clean surface. Spread a generous amount of the pumpkin and ricotta filling evenly along the length of each noodle.
Carefully roll up each lasagna noodle with the filling inside and place them seam side down in a baking dish.
Pour the rest of the creamy sauce over the rolled lasagna noodles in the baking dish.
Sprinkle vegan mozzarella evenly on top.
Bake in the preheated oven for about 20 minutes, or until the roll-ups are heated through and the sauce is bubbly and bring to high broil for an extra 3-5 minutes until some crispy bits start appearing.
Garnish with fresh basil and thyme leaves before serving.
Enjoy!
Bon appétit!
