As the leaves turn golden and the air fills with the cozy scent of spice, nothing beats the warmth of a heartfelt meal. Enter my Vegan Pumpkin Lasagna Rollups—an inviting dish that captures the essence of autumn in every bite. These rollups feature creamy layers of sweet pumpkin and a hearty tofu and spinach ricotta, all blanketed in a rich vegan béchamel sauce. They’re not just plant-based comfort food; they’re also surprisingly quick to prepare, making them perfect for those busy weeknights or festive gatherings. Whether you’re nourishing your family or treating friends, these rollups are bound to become a seasonal favorite. Are you ready to dive into this delicious autumn adventure?
Why are Pumpkin Lasagna Rollups irresistible?
Comforting, Autumn Flavors: This dish perfectly encapsulates the cozy essence of fall with its sweet pumpkin and rich spices, making it a delightful seasonal treat.
Easy Assembly: With straightforward steps, you can quickly whip this up, ensuring you spend less time in the kitchen and more time enjoying the company of loved ones.
Health-Conscious Choice: Packed with nutrient-rich ingredients like spinach and tofu, these rollups offer a wholesome alternative to traditional lasagna without sacrificing flavor.
Versatile and Adaptable: Feel free to modify ingredients as per your preference—swap pumpkin for butternut squash or add in your favorite greens for a twist!
Crowd-Pleasing Dish: Perfect for gatherings, these rollups are bound to impress friends and family alike, making it an ideal option for your next potluck! For even more cozy ideas, don’t forget to check out my Pumpkin Spice French toast casserole or the comforting White Chicken Lasagna.
Pumpkin Lasagna Rollups Ingredients
• Create a delightful dish with these essential ingredients!
For the Ricotta Filling
• Olive Oil – Enhances flavor and prevents sticking during pasta preparation.
• Shallots (1/3 cup) – Provides a mild, sweet onion flavor to the ricotta mixture.
• Extra-Firm Tofu (1 block, 15-ounce) – Acts as the main protein source, creating a creamy ricotta texture. Ensure it’s well-drained.
• Lemon Juice (2 tablespoons) – Adds acidity and brightness to the tofu ricotta.
• Sea Salt (2 teaspoons total) – Enhances overall flavor throughout the dish; adjust to taste.
• Ground Black Pepper (1½ teaspoons) – Adds a hint of spice to the ricotta.
• Frozen Chopped Spinach (1 package, 12-ounce) – Provides nutrients and a contrasting texture; ensure it’s thawed and well-drained.
For the Béchamel Sauce
• Vegan Butter (4 tablespoons) – Forms the base of the béchamel sauce, providing richness.
• All-Purpose Flour (4 tablespoons) – Used to thicken the béchamel; can substitute with gluten-free flour for a GF version.
• Onion Powder (1 teaspoon) – Adds aromatic flavor to the sauce without overpowering.
• Garlic Powder (1 teaspoon) – Infuses the béchamel with savory aroma.
• Sea Salt (½ teaspoon) – Seasoning for the béchamel sauce.
• Unsweetened Almond Milk (2 cups, room temperature) – Forms the liquid base of the béchamel; can substitute with oat or soy milk.
For the Rollups
• Lasagna Noodles (12 uncooked) – The casing that holds the filling; opt for gluten-free noodles if needed.
• Pumpkin Purée (1 can, 15-ounce) – The star ingredient contributing sweetness and fall flavor to your pumpkin lasagna rollups.
Step‑by‑Step Instructions for Pumpkin Lasagna Rollups
Step 1: Prepare Tofu Ricotta
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté 1/3 cup of chopped shallots until they soften and become translucent, about 3–5 minutes. In a food processor, combine the sautéed shallots, 1 block of drained extra-firm tofu, 2 tablespoons of lemon juice, 2 teaspoons of sea salt, and 1½ teaspoons of ground black pepper. Blend until smooth, then fold in 12 ounces of thawed and drained frozen chopped spinach, ensuring an even mixture.
Step 2: Make Béchamel Sauce
In a medium saucepan, melt 4 tablespoons of vegan butter over medium heat. Whisk in 4 tablespoons of all-purpose flour to form a roux, cooking for about 2 minutes until golden. Gradually add 2 cups of room-temperature unsweetened almond milk, along with 1 teaspoon each of onion and garlic powders, and ½ teaspoon of sea salt. Stir constantly and let the sauce simmer for about 10 minutes until it thickens and bubbles gently, then remove from heat.
Step 3: Cook Noodles
Bring a large pot of salted water to a rolling boil, adding a splash of oil to prevent sticking. Cook 12 uncooked lasagna noodles according to package instructions, usually about 8–10 minutes until al dente. Once cooked, carefully drain the noodles in a colander and run them under cool water to stop the cooking process. Lay them flat on a clean kitchen towel to dry.
Step 4: Assemble Rollups
Preheat your oven to 350°F (175°C). Spread 1 tablespoon of pumpkin purée across each lasagna noodle, followed by 3 tablespoons of the tofu ricotta mixture. Starting from one end, carefully roll each noodle tightly and place seam-side down in a greased 9”x13” baking dish. Once all rollups are neatly arranged, pour the prepared béchamel sauce generously over the top, ensuring each rollup is well-coated.
Step 5: Bake
Cover the baking dish with aluminum foil and bake the Pumpkin Lasagna Rollups in the preheated oven for 30 minutes. The rollups are done when the béchamel is bubbling around the edges and the top is golden. Once finished, remove them from the oven and let them stand for about 10 minutes before serving warm, allowing the flavors to meld beautifully.
What to Serve with Vegan Pumpkin Lasagna Rollups
As you savor the creamy layers of these delicious rollups, consider pairing them with vibrant side dishes to elevate your meal experience.
- Simple Green Salad: A crisp mix of greens dressed lightly in lemon vinaigrette adds a refreshing contrast to the rich flavors of the lasagna.
- Roasted Brussels Sprouts: Crunchy and caramelized, these savory bites add a delightful texture and earthy notes that complement the pumpkin perfectly.
- Garlic Breadsticks: Soft, buttery breadsticks served with a hint of garlic are perfect for mopping up any remaining béchamel sauce left on your plate.
- Sautéed Mushrooms: Earthy mushrooms sautéed in olive oil and garlic bring an umami punch that enhances the hearty filling of the rollups.
- Crispy Sweet Potato Fries: Contrasting the creamy pasta, these sweet, crispy fries create a delightful textural balance, making them a fun and tasty side.
- Lemon Herb Quinoa: Fluffy quinoa tossed with fresh herbs and a squeeze of lemon provides a nutritious and light side, adding brightness to your meal.
- Warm Apple Crisp: End your dinner on a sweet note with a warm apple crisp sprinkled with cinnamon—an enticing fall dessert that ties in beautifully with the season.
- Spiced Chai Latte: This comforting drink, with its warm spices, pairs wonderfully as a cozy beverage alongside or after the meal.
Make Ahead Options
These Vegan Pumpkin Lasagna Rollups are perfect for meal prep enthusiasts! You can assemble the rollups up to 24 hours in advance by creating the tofu ricotta, béchamel sauce, and rolling the noodles. After assembling, cover the dish tightly with plastic wrap or aluminum foil and refrigerate. When you’re ready to enjoy them, remove the dish from the fridge and let it sit at room temperature for about 30 minutes. Then, simply bake at 350°F (175°C) for 30 minutes until bubbly and golden. By prepping the rollups ahead, you’ll save precious time during busy weeknights, allowing you to indulge in hearty, homemade comfort food with minimal effort!
Expert Tips for Pumpkin Lasagna Rollups
- Tofu Perfection: Ensure your tofu is well-drained and pressed to prevent excess moisture, ensuring a creamy yet firm ricotta texture in your Pumpkin Lasagna Rollups.
- Sauté Well: Sauté shallots until they’re nicely softened for a sweeter, more aromatic flavor in your ricotta filling—this step is key!
- Prevent Sticking: When boiling lasagna noodles, don’t forget to add a splash of olive oil to prevent them from sticking together during cooking and when rolling.
- Layer Generously: Don’t skimp on the béchamel sauce—pour it generously over the rollups for a creamy finish that enhances the overall flavor of your dish.
- Spice Options: For a little kick, consider adding crushed red pepper flakes to your ricotta mixture to elevate your Pumpkin Lasagna Rollups with a hint of spice.
How to Store and Freeze Pumpkin Lasagna Rollups
Fridge: Store leftover pumpkin lasagna rollups in an airtight container for up to 3 days. Reheat in the oven, covered with foil, at 350°F until warmed through.
Freezer: Freeze assembled but uncooked rollups in a tightly sealed container for up to 3 months. To cook, thaw in the fridge overnight before baking according to the recipe instructions.
Reheating: For reheating, place leftover rollups in a baking dish with a splash of almond milk to maintain moisture. Cover and reheat at 350°F for about 20-25 minutes.
Make-Ahead: Assemble pumpkin lasagna rollups a day in advance and store in the fridge before baking. Just remember to allow extra cooking time if baking straight from the fridge!
Pumpkin Lasagna Rollups Variations & Substitutions
Feel free to personalize your Pumpkin Lasagna Rollups with these delightful variations that enhance flavor and cater to your dietary needs.
Butternut Squash: Swap pumpkin purée for cooked butternut squash for a slightly nuttier flavor.
Different Greens: Replace spinach with chopped kale or Swiss chard to add a robust, earthy element to the filling that pairs beautifully with the pumpkin.
Gluten-Free Noodles: Use gluten-free lasagna noodles to create a wholesome version without sacrificing taste. Ensure to adjust boiling time as needed!
Nut-Free Béchamel: For a nut-free béchamel, substitute almond milk with rice milk or oat milk, allowing those with nut allergies to enjoy without concern.
Seasoning Boost: Add a pinch of nutmeg or allspice to the ricotta filling for an aromatic warmth that enhances the overall fall flavor profile.
Spicy Kick: Incorporate crushed red pepper flakes into the ricotta mixture for a delightful hint of heat that contrasts beautifully with the sweet pumpkin.
Herb Infusion: Mix in fresh herbs like basil or thyme into the ricotta filling for a fragrant twist that elevates the dish to a new level of freshness.
Creamier Filling: Add a dollop of coconut cream to the ricotta for an extra creamy texture that blends harmoniously with the pumpkin’s sweetness.
Don’t forget, if you want more comforting recipes, my Pumpkin Alfredo Pasta and Noodle Zucchini Lasagna both offer delightful twists on classic flavors!
Pumpkin Lasagna Rollups Recipe FAQs
How do I choose the right pumpkin for this recipe?
Absolutely! For the best flavor, look for sugar pumpkins or pie pumpkins—they’re smaller and sweeter than those massive carving pumpkins. Check for a firm skin and a rich, deep-orange color without any dark spots, which indicates ripeness.
How do I store leftover pumpkin lasagna rollups?
Leftover pumpkin lasagna rollups can be stored in an airtight container in the fridge for up to 3 days. To keep them moist when reheating, place them in a baking dish and cover with foil, heating at 350°F until warmed through—about 15-20 minutes.
Can I freeze pumpkin lasagna rollups?
Yes! You can freeze these rollups before baking. Just assemble them tightly in a greased baking dish, cover with plastic wrap, and then aluminum foil to prevent freezer burn. They will keep for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as per the instructions.
What should I do if my sauce is too thick?
If your béchamel sauce turns out too thick, don’t worry! Simply whisk in a little extra almond milk until you reach your desired consistency. Aim for a smooth, pourable sauce that can easily coat the rollups without being runny.
Are pumpkin lasagna rollups allergen-friendly?
Yes, they can be! This recipe is vegan, making it free of dairy and eggs. For gluten-free options, substitute the lasagna noodles with gluten-free ones and use gluten-free flour for the béchamel. Always check labels on packaged ingredients for potential allergens like soy (in tofu) or nuts (in certain plant milks).
Can I make the rollups ahead of time?
Very! You can assemble the pumpkin lasagna rollups a day in advance. Store them covered in the fridge until you’re ready to bake. Just remember to account for potentially longer baking time if they go into the oven straight from the fridge. Enjoy your cozy cooking!
Pumpkin Lasagna Rollups: Cozy Vegan Comfort on Your Plate
Ingredients
Equipment
Method
- Prepare Tofu Ricotta: In a large skillet, heat 1 tablespoon of olive oil. Sauté 1/3 cup of chopped shallots until soft, about 3-5 minutes. In a food processor, combine sautéed shallots, 1 block of drained tofu, 2 tablespoons lemon juice, 2 teaspoons sea salt, and 1½ teaspoons black pepper. Blend smooth, then fold in 12 ounces of thawed spinach.
- Make Béchamel Sauce: In a medium saucepan, melt 4 tablespoons of vegan butter. Whisk in 4 tablespoons flour to form a roux; cook about 2 minutes until golden. Gradually add 2 cups almond milk, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon sea salt. Stir constantly and simmer for about 10 minutes until thickened.
- Cook Noodles: Boil a large pot of salted water with a splash of oil. Cook 12 lasagna noodles as per package instructions, usually about 8-10 minutes. Drain and run under cool water.
- Assemble Rollups: Preheat oven to 350°F (175°C). Spread 1 tablespoon pumpkin purée on each noodle, then 3 tablespoons ricotta mixture. Roll tightly and place seam-side down in a greased baking dish. Pour the béchamel sauce over the top.
- Bake: Cover with foil and bake for 30 minutes. Remove when béchamel is bubbling and top is golden. Let stand for 10 minutes before serving.
