You’ll need two sub-recipes for these pumpkin lasagna rolls:
For All-Purpose White Cream Sauce:
1 tablespoon olive oil
1 shallot or 1/4 onion, chopped
2 russet potatoes, peeled and chopped
1 cup vegetable broth
1-1/2 cups nondairy milk
1/3 cup nutritional yeast (nooch)
2 tablespoons cashew butter
1 tablespoon Bragg Liquid
Aminos or tamari
1 tablespoon ume plum vinegar or ½ teaspoon salt
2 tablespoons fresh lemon juice
1/4 teaspoon ground nutmeg
1. Make the all-purpose white cream sauce: In a large sauté pan or skillet with a lid, warm up the olive oil over medium heat. Add the shallot and sauté it around until it gets some color, about 5 minutes. Add the chopped potato and stir until it’s all mixed up with the shallot, then pour in the veggie broth. Cover the pan and let it simmer away until the potatoes are tender enough to easily push a fork through them, about 10 minutes. Let them cool in the pan for a few minutes while you get the rest ready.
2. Pour the milk, nooch, cashew butter, liquid aminos, plum vinegar, lemon juice, and nutmeg into your blender. Add the cooked potatoes and whatever broth is still left in the pan to the blender, then let that %$#@&! run. To really make a silky sauce, you want to run that %$#@&! for at least 30 seconds to 1 minute, depending on the strength of your blender. Taste it and if the texture is still a little grainy, keep blending because this %$#@&! should be smooth as hell.
For Panko Pasta Topping:
3 tablespoons olive oil
1-1/2 cups panko bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon salt
1. In a medium skillet, warm the olive oil over medium-low heat. Add the panko and stir that %$#@&! around so everything gets some oil on it. Keep stirring until it starts to look a little golden, 3 to 5 minutes, depending on how low your medium-low heat is. Add the garlic powder, paprika, and salt, and stir until it’s all mixed in. Then turn off the heat and pour the topping onto a plate. Use right away or let it cool before storing. This tasty topping will keep for 2 weeks in an airtight container in the fridge.
Pumpkin Lasagna Rolls
For pumpkin lasagna rolls:
- 1 box (1 pound) lasagna noodles, cooked according to the package directions
- All-Purpose White Cream Sauce (see above)
- 2 cups pumpkin or butternut squash puree, canned or homemade
For extra-creamy tofu ricotta:
- 1 block (14 ounces) extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon ume plum vinegar
- Juice of 1/2 lemon (about 1 tablespoon)
- 4 garlic cloves, minced
- 2 tablespoons nutritional yeast (nooch)
- 1/2 cup All-Purpose White Cream Sauce
For assembly and serving:
- Fresh sage leaves
- Panko Pasta Topping (see above)
- Warm up your oven to 375°F and grab a large baking dish, the one you’ll use to make the lasagna. Lay out the cooked lasagna noodles on a large baking sheet in strips so that they’ll be easier to roll later.
- Make the ricotta: Take the tofu out of the package and squeeze out as much water as you can. Crush the tofu into a medium bowl with your hands, squeezing it through your fingers so that you get a sorta cottage cheese texture.There’s no wrong way to do this. Just make sure the tofu is in small crumbles. Pour in the olive oil, plum vinegar, and lemon juice. Toss, then add the garlic, nooch, and the ½ cup of the cream sauce. Mix until totally combined.
- Now it’s time to roll: Pour 1½ cups of the white cream sauce on the bottom of the baking dish you set aside so that the noodles don’t stick. Spread 2 to 3 tablespoons of the pumpkin puree onto a lasagna noodle, leaving ½ inch from either of the short ends empty. Dollop 2 to 3 spoonfuls of the ricotta, no more than 3 tablespoons, over the puree on the noodle and then, starting from a short end, roll the noodle like you are rolling up a sleeping bag. Place the stuffed noodle into the prepared baking dish however you want, seam side down. Keep rolling until you run out of noodles. When you’re done, pour the remaining white sauce over the rolled-up noodles. Place some fresh sage leaves on top of the sauce-covered rolled noodles.
- Cover the tray with foil and bake for 20 minutes. Then take off the foil and bake until the edges start to look golden brown, about 20 more minutes. Let this cool for 10 minutes and top with panko pasta topping before serving.