Whether you need a main to serve during the holiday season or a delicious, year-round plant-based entrée, this pumpkin lasagna roll-ups recipe fits the bill. Creamy pumpkin sauce, spinach-almond “ricotta” and sage breadcrumbs round out the elegant dish. However, unlike traditional lasagna, this version comes in rolls, adding a fun and kid-friendly twist. Short on time? Prepare sauce and filling in advance! This dish can also be prepped, frozen and baked later. (See notes below for instructions.)

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Vegan Pumpkin Lasagna Roll-Ups

Servings 6

Calories 558.63 kcal

Author Margaret Chapman

Ingredients

Pumpkin Sauce

15 oz. pumpkin purée
3 oz. coconut cream
⅓ cup nutritional yeast
3 Tbsp. tomato paste
¼ cup diced onion sautéed
3 cloves chopped garlic sautéed
1 Tbsp. miso paste
⅛ cup lemon juice
Salt and pepper to taste

Almond “Ricotta”

2 cups blanched almonds soaked overnight
2 cups packed frozen spinach thawed and excess water squeezed out
¾ - 1 cup filtered water adjust as needed
¼ cup lemon juice
1½ Tbsp. nutritional yeast
½ tsp. salt to taste

Lasagna

9 lasagna noodles cooked al dente*
Fried sage to garnish, optional

Topping

¼ cup gluten-free breadcrumbs
¼ tsp. dried sage
1 Tbsp. oil
Salt and pepper to taste

Instructions

Prepare pumpkin sauce. In food processor or blender, combine all ingredients and process until smooth. Transfer to a bowl or large jar and set aside.
Prepare almond ricotta. In food process or blender, combine all ingredients except for spinach and pulse until almost smooth, leaving some texture. Transfer to bowl and fold in drained and thawed spinach. Set aside.
Assemble lasagna. Preheat oven to 375 degrees F. Lightly layer pumpkin sauce on baking sheet and set aside.
Place cook lasagna noodles on flat, non-stick surface. Add an even layer of almond ricotta, followed by a layer of pumpkin sauce. Gently but somewhat tightly roll up noodle and place seam-side down in baking dish. Repeat for remaining noodles.
Top rolls with remaining pumpkin sauce. Cover and bake for 20 minutes.
Meanwhile, in small bowl, combine topping ingredients.
Remove lasagna from oven, uncover and top with breadcrumb topping. Bake again uncovered for 10 minutes or until breadcrumbs are golden and crispy.
Serve hot with fried sage on top if desired.

Recipe Notes

To avoid breaking the lasagna noodles, you may want to reduce the cooking time by 2-3 minutes. They will finish cooking in the oven.
Instead of soaking the almonds overnight, you can instead boil them for 10 minutes.
If baking from frozen, preheat oven to 375 degrees F and cook for 1 hour or until warmed throughout.

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Nutrition Facts

Vegan Pumpkin Lasagna Roll-Ups

Amount Per Serving

Calories 558.63 Calories from Fat 277

% Daily Value*

Fat 30.83g47%

Saturated Fat 6.47g32%

Sodium 419.96mg17%

Potassium 939.91mg27%

Carbohydrates 57.09g19%

Fiber 11.14g45%

Sugar 7.6g8%

Protein 21.01g42%

Vitamin A 17249.62IU345%

Vitamin C 14.85mg18%

Calcium 200.44mg20%

Iron 4.77mg27%

* Percent Daily Values are based on a 2000 calorie diet.