Pumpkin Lasagna Rolls (vegan)

Pumpkin Lasagna Rolls (vegan)

Pumpkin Lasagna Rolls (vegan)

Pumpkin Lasagna Rolls

Pumpkin Lasagna Rolls

Pumpkin Lasagna Rolls

I try to make Sunday night dinners special. It doesn’t always happen as we are sometimes out of town, sometimes we have soccer, or just have things going on. When we are around though I try to make a dinner that may take more time or prep that I don’t have time to during the week, although many like this one can be prepped ahead of time. In the summer it might mean grilling out in the fall and winter months it is usually soups, comfort foods, things that take time to cook or prepare. The family loves pasta but I don’t make it as often as we use to. Which is crazy because 10-12 years ago I remember it being a staple we would make a couple times a week. Now it is less frequent, unless of course my husband is training for a marathon or carb loading.

Pumpkin Lasagna Rolls

In the past few months we haven’t had many Sundays free so when they do come along I try to make them extra special, like whipping up a caramel apple pie like I did the last time we had Sunday dinner. I happened to get a free Sunday afternoon, well not really free but it had been such a crazy weekend with S’s soccer tournament and we got up early for a game in the cold that we just wanted to come home and relax. There was a lot on my to do list but after realizing we had a crazy week ahead and I was still recovering from reinjuring my back/hip again the previous week I took it as a sign. So I relaxed a little but when my husband turned on football I went up to make dinner and decided to whip up Pumpkin Lasagna Rolls. A delicious savory pumpkin dish that wasn’t pumpkin soup because the girls didn’t want that. While I could have made this into a traditional layered lasagna I thought the girls would like the rolls better, plus they are a little fancy and work great for smaller servings at a party or family get together.

My mouth is watering for these Pumpkin Lasagna Rolls! #vegan @So_Delicious @daiyafoods #pumpkin… Click To Tweet

Pumpkin Lasagna Rolls

Cashew cheese, pumpkin filling, and spinach. Spread thicker in the center and gradually tapering at the end.

Pumpkin Lasagna Rolls

Makes a 9×13 pan, 8-10 servings

Ingredients

  • 1 1lb package lasagna noodles
  • 1 1/2c packed cooked spinach (just over 1lb fresh baby spinach steamed)
  • 2 TBSP extra virgin olive oil
  • 1 sprig rosemary
  • 2 1/2c pumpkin puree (about a can and a half of canned pumpkin puree, not pumpkin pie mix)
  • 1 clove of garlic
  • 1/2 tsp sea salt
  • 1 c pumpkin filling, from above
  • 1 14.5oz can diced tomatoes, drained
  • 1/2c full fat coconut milk (used So Delicious Original Culinary Coconut Milk)
  • 1/2tsp salt
  • 1/2tsp chopped fresh rosemary
  • 1c raw cashews, soaked 30 minutes or overnight
  • 2 cloves of garlic
  • 1/4c lemon juice
  • 1/4c water
  • 1/2c nutritional yeast
  • 1 tsp sea salt
Read the whole recipe on A Whisk and Two Wands