Go Back
–+ servings

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Vegan
Cuisine Entree, Main
Servings 6 -8

Ingredients
  

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!
Tried this recipe?Let us know how it was!