Description
A delightful vegan dish that masterfully combines comfort and sophistication, featuring layers of creamy pumpkin filling within tender lasagna pasta.
Ingredients
Scale
- 9 lasagna noodles (use gluten-free if desired)
- 1 cup fresh pumpkin puree (preferably homemade for richer flavor)
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground sage
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup nutritional yeast (for a cheesy flavor)
- Fresh parsley, finely chopped (for garnish)
Instructions
- Cook the noodles: Boil a large pot of salted water and cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a towel.
- Prepare the sauce: Heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Pour in vegetable broth followed by sage, nutmeg, salt, and pepper. Simmer for 5 minutes.
- Create the filling: Combine pumpkin puree and half of the nutritional yeast in a bowl until smooth.
- Assemble the rollups: Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a baking dish. Fill each noodle with pumpkin filling, roll tightly, and place seam-side down in the dish.
- Top and bake: Pour remaining sauce over rollups, sprinkle with nutritional yeast, cover with foil, and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
Notes
For best results, use fresh homemade pumpkin puree and consider adding sautéed spinach for added nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollup
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg