Eating plant based can also mean eating fancy. Pumpkin Lasagne Rollups are perfect for
a holiday table or any special occasion.
The holidays are a great time to share meals with loved ones, but if not everyone is eating plant based it starts to get tricky about what to serve. It’s fine not to partake in the traditional foods, but at the same time it’s nice to have something special. I am thrilled with these pumpkin lasagne rollups. Not only do that look so fancy pants, but they are super delicious too. Don’t be put off, I really don’t think making these is any more time consuming than traditional lasagne. Little hands can easily help with this too.
Aside from pumpkin you can swap out any squash such as butternut or kabocha. Typically I used this “ricotta” recipe, which you can find ON THIS PAGE. For this recipe I used a combination of cauliflower and tofu (plus a few other goodies). All very satisfying and nourishing.
Ingredients
- Pumpkin layer:
- 3 cans pumpkin, or 4 cups pureed squash- divided
- 1/2 teaspoon nutmeg
- 1/4 teaspoon chili flakes
- 4 cloves garlic, minced
- 1 teaspoon salt
- Ricotta layer:
- 1 block firm tofu
- 4 cup cauliflower
- 1/2 cup sunflower seeds
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- salt and pepper
- Pumpkin sauce:
- 1 onion minced
- 3 cloves garlic, minced
- 1 cup plant milk
- 1 tablespoon sage
- 1 bay leaf
- salt and pepper
- (+pumpkin from above)
- 1 box whole wheat lasagne noodles
Instructions
Bring a large pot of salty water to boil. Cook the lasagne noodles until a little softer than al dente, but not mushy. Which is about 1 minute less than recommended on the package. Run cold water over the noodles to remove starch so they don't stick. Meanwhile: Pumpkin filling: In a medium large saucepan sauté the garlic until softened but not browned. Scrape into a bowl and 2 cans of pumpkin, nutmeg, chili flakes and salt- stir to combine and set aside. Pumpkin sauce: In same saucepan sauté the garlic and onion with a little bit of water or broth until soften but not browned. Add the sage and bay leave, then add the remaining pumpkin puree and warm through. Add the plant milk and adjust adding more or less to get a saucey consistency. Add salt and pepper for taste. Ricotta filling: Steam the cauliflower until soft and tender and remove from the heat. In a food processor combine the tofu, sunflower seeds, nutritional yeast, and lemon juice. Pulse a few times, then add the cauliflower and puree until you reach a ricotta like consistency. Add salt and pepper to taste. Preheat the oven to 350 degrees. In a 6x9 roasting pan place a thin layer of the pumpkin sauce on the bottom of the pan. On a cutting board lay out 2 strips of noodles side by side. On on half place a few tablespoons of the pumpkin filling and on the second half add the ricotta filling. Roll each up and stand on edge in the pan. Continue with the remaining noodles and filling. Pour remaining sauce around and over the lasagne. Place a layer of foil on top of the pan and place into the oven. Warm for 20 minutes, then remove the foil and cook for an additional 15 minutes. Serve with a splash of parsley for color.