Vegan Pumpkin Lasagna Roll Ups
Creamy and flavorful vegan lasagna roll ups filled with pumpkin and spinach, perfect for a comforting family meal.
Ingredients
Main ingredients
- 9-12 noodles lasagna noodles (preferably whole wheat or gluten-free)
- 1 cup pumpkin puree
- 1 cup fresh spinach (or frozen, thawed)
- 1 cup tofu (extra firm, drained)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup marinara sauce
- ½ cup nutritional yeast (optional for a cheesy flavor)
- Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package directions until al dente. Drain and set aside.
- In a large bowl, combine the pumpkin puree, drained tofu, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until smooth—you can use a fork or a food processor for a creamier texture!
- Next, stir in the fresh spinach until evenly distributed in the mixture.
- Spread a thin layer of marinara sauce across the bottom of a baking dish to prevent sticking.
- Lay out a lasagna noodle on a clean surface. Spoon about 2-3 tablespoons of the pumpkin filling onto the noodle and roll it up tightly. Place the roll seam-side down in the baking dish.
- Repeat this process with the remaining noodles and filling.
Cooking
- Pour the remaining marinara sauce over the rolled-up noodles, and sprinkle with nutritional yeast if using.
- Cover the dish with aluminum foil and bake for 25-30 minutes until heated through.
- Garnish with fresh basil before serving, and enjoy your flavorful dish!
Notes
You can prepare the roll-ups a day in advance and refrigerate them until you're ready to bake. Adjust the spices and seasoning to suit your taste! A sprinkle of chili flakes can add a nice kick. If there are leftovers, store them in an airtight container in the refrigerator for up to 3 days.