Pumpkin Lasagna Roll Ups: YUM! This Meal Was Actually The Pr

pumpkin lasagna roll ups yum this meal was actually the pr multip img 0 e493f560



Pumpkin Lasagna Roll Ups: YUM! This meal was actually the product of a virtual work cooking contest. I won “use of the best ingredients.”
How I Made It: Before you start – make sure you have a pasta pot and a sauce pot (to save time) Cut 1 shallot and 4 cloves of garlic, and sauté it in butter in your sauce pan. Use 1/2 tsp of garlic power and pepper, cut up a sprig of fresh rosemary and 3 fresh sage leaves and mix together. (I bought these fresh herbs as plants. I’m so excited to grow these and my kitchen smells amazing!) While that’s cooking, start your pasta. Once the shallots start to become translucent, pour in 1 cup of veggie broth and 1 1/2 cups of non-dairy milk. (I used almond coconut milk, next time I might try coconut cream). Whisk that mix together until smooth and then add 2 tbsp of flour, nutritional yeast, red pepper and whisk. After that’s smooth put in 2 tbsp of cream cheese. Turn the heat down and let that simmer. (Make sure to check on it so it stays smooth and doesn’t clump up). In a separate bowl, mix together one can of pumpkin purée, 8 OZ of ricotta cheese (I used @kitehillfoods), 3 fresh chopped basil leaves, garlic powder, pepper. Mix that together. Once the pasta is done, drain it and cool with cold water. Lay the lasagna roll out flat and spoon the filling onto the side facing up. Roll that. The sauce should be ready by now, pour some on the bottom so the lasagna doesn’t stick. Roll the rest of the filling (I got 8 rolls) and then pour the remaining sauce over the top. Bake in the over stupid 425 for 25 min. Serve with vegan parm cheese! Inspiriation from the @thissavoryvegan



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