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Simple Truth® Organic Tomato Paste Double Concentrated -- 5.3 oz

Simple Truth® Organic Tomato Paste Double Concentrated
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Simple Truth® Organic Tomato Paste Double Concentrated -- 5.3 oz

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Simple Truth® Organic Tomato Paste Double Concentrated Description

  • Organically Grown
  • No Preservatives
  • USDA Organic
  • Non-GMO
  • Non-BPA Liner
  • Product of Italy


Refrigerate after opening. Consume within 4 weeks.
Free Of
GMOs, preservatives.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 2 Tbsp. (30 g)
Servings per Container: 5
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium20 mg1%
Total Carbohydrate7 g3%
   Dietary Fiber1 g4%
   Total Sugars4 g
     Includes 0g Added Sugars0%
Protein1 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0.9 g4%
Potassium320 mg6%
Vitamin C23 mg23%
Other Ingredients: Organic tomatoes, salt.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Pumpkin Lasagna Roll-Ups

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.)

Vegan Pumpkin Lasagna Roll-Ups

Pumpkin Sauce

  • 15 oz. pumpkin purée
  • 3 oz. coconut cream
  • ? cup nutritional yeast
  • 3 Tbsp. tomato paste
  • ¼ cup diced onion (sautéed)
  • 3 cloves chopped garlic (sautéed)
  • 1 Tbsp. miso paste
  • ? 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)


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


  • ¼ cup gluten-free breadcrumbs
  • ¼ tsp. dried sage
  • 1 Tbsp. oil
  • Salt and pepper (to taste)
  1. 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.
  2. 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.
  3. Assemble lasagna. Preheat oven to 375 degrees F. Lightly layer pumpkin sauce on baking sheet and set aside.
  4. 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.
  5. Top rolls with remaining pumpkin sauce. Cover and bake for 20 minutes.
  6. Meanwhile, in small bowl, combine topping ingredients.
  7. Remove lasagna from oven, uncover and top with breadcrumb topping. Bake again uncovered for 10 minutes or until breadcrumbs are golden and crispy.
  8. Serve hot with fried sage on top if desired.
  • 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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