Lasagna Roll-ups with Pumpkin Bechamel Sauce


These delicious lasagna roll-ups are ready in no time at all and will be a huge hit with your family! You will be asked to make them again and again!

Pumpkin Bechamel Sauce Ingredients:


¼ cup flour

2 cups unsweetened almond milk

1 ½ cups pumpkin puree

A pinch of nutmeg

Salt and pepper to taste


Spinach Ricotta Mixture Ingredients:


1 package Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese

2 Tbsp. olive oil (optional)

1 lb. of firm tofu, drained and crumbled

½ tsp. salt

1 package chopped frozen spinach, thawed

Lasagna noodles, cooked and slightly cooled


Pumpkin Bechamel Sauce Instructions:


1. Combine flour and almond milk and wisk over low heat.


2. Add pumpkin puree and wisk until well-blended.


3. Add nutmeg, salt and pepper to season. Pour over lasagna roll-ups (see instructions below).


Spinach Ricotta Mixture Instructions:


1. In a food processor, blend on pulse the tofu until crumbled. Add in olive oil and Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese and salt and process until thick and well-blended and no large chunks of tofu remain.


2. Transfer mixture to a bowl and stir in spinach.


3. Lay out cooked lasagna noodles on a baking sheet and evenly spread a thin layer of Spinach Ricotta mixture across noodle.


4. Roll up each lasagna noodle, like a jelly roll, and set in greased baking dish with seam side facing dish bottom. Top roll-ups with Pumpkin Bechamel sauce (see instructions above) and serve!


For more recipes like this, visit:

https://www.zengarry.com/recipes

Get 20 easy vegan dinner recipes ready in 20 minutes or less!

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