Loaded with herby pumpkin tofu ricotta and nestled in a rich, decadent Ragu-style sauce, this easy Vegan Pumpkin Ricotta Rolled Lasagna is show-stopping enough to be the Main event at all of this year’s Holiday dinners.

if you’re looking for a show-stopping holiday main that everyone will love, here she is

Let’s be honest – the Holidays, especially cooking and preparing food, can be a bit stressful. And when it comes to the main event for us vegans, the pickings are slim – especially if you don’t like those vegan roasts. And that’s where my Vegan Pumpkin Ricotta Rolled Lasagna comes in.

Whether your vegan, vegetarian, or just trying to be inclusive of any friends or family members who don’t eat meat, these lasagna rolls are the perfect main dish. Even meat-eaters might skip the Turkey to go for seconds on these delicious rolls.

Grab a drink and let’s get to cookin the best Vegan Pumpkin Ricotta Rolled Lasagna!

how to make rolled lasagna

Just because this Vegan Pumpkin Ricotta Rolled Lasagna looks fancy, doesn’t mean it’s complicated to make – quite the opposite, actually! Here’s what you’ll need to do:

• Make your pumpkin ricotta.

• Boil your lasagna noodles. Drain and set aside.
• Make the sauce.
• Fill each lasagna noodle with ricotta and roll.

• Bake!

• Enjoy!

so, are you rollin’ this holiday season?

I hope this Vegan Pumpkin Ricotta Rolled Lasagna makes it to a Holiday table near you! If you give this recipe a try and love it as much as I do, make sure to snap a photo or get a video of your cheesy, bubbly, decadent roll ups and share it to Instagram, and make sure to tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Til next time, friends!

XOXO!

Vegan Pumpkin Ricotta Rolled Lasagna

Ashley

Loaded with herby pumpkin tofu ricotta and nestled in a rich, decadent Ragu-style sauce, this easy Vegan Pumpkin Ricotta Rolled Lasagna is show-stopping enough to be the Main event at all of this year's Holiday dinners.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Vegan

Cuisine Entree, Main

Servings 6 -8

Ingredients

  

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PUMPKIN RICOTTA:

• 1 16 oz package firm or extra-firm tofu, drained and pressed of excess water
• 1 15 oz can pure pumpkin puree
• 3 TBS apple cider vinegar
• 2 TBS nutritional yeast
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic
• 1 teaspoon each: fresh minced rosemary fresh minced thyme, kosher salt, pepper

ROLLED LASAGNA AND SAUCE:

• 20 lasagna noodles
• 2 TBS extra virgin olive oil
• 12 oz vegan sausage crumbled
• 1 onion finely chopped (about 1 cup)
• 2 carrots peeled and finely chopped (about 1 cup)
• 2 stalks celery finely chopped (about ½ cup)
• 6 cloves garlic minced (about 3 tablespoons)
• 2 tablespoons vegan-friendly granulated sugar optional
• 1 teaspoon each: ground sage ground rosemary, ground thyme, kosher salt, ground black pepper and red pepper flakes
• 1 24 oz jar marinara sauce
• 3 cups vegan mozzarella shreds
• 1 cup vegan parmesan shreds
• Fresh minced parsley for serving

Instructions

 

• Preheat oven to 400° degrees F.

PUMPKIN RICOTTA:

• Place all the ingredients in food processor or blender and pulse until smooth. Set aside.

ROLLED LASAGNA AND SAUCE:

• Prepare noodles 1 to 2 minutes less than package directions state. Drain and set aside. Meanwhile, for the sauce, place the oil in a large oven-safe skillet over medium heat. Once the oil is hot, add sausage, onion, carrots, celery and garlic. Season with the sugar, herbs and seasonings and mix to combine.
• Pour in the marinara sauce and fill the marinara jar with 1 cup of water, shaking it gently to get all the marinara off sides of the jar. Pour that into the skillet as well. Reduce heat to low, partially cover and simmer for 15 to 20 minutes.
• To roll the lasagna noodles, lay them one-by-one on a clean and dry work surface. Using about 2 tablespoons of the pumpkin ricotta, spread it down the center of the noodle lengthwise. Roll the lasagna upwards and place seam side down in the skillet. Repeat until all the noodles are rolls.
• Cover the noodles with the vegan mozzarella and parmesan cheese. Cover with foil and bake for 20 minutes. Remove the foil and broil on high for an additional 5 to 8 minutes, or until the cheese is golden-brown and bubbly. Finish with minced parsley and enjoy!

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