Pumpkin Lasagna Roll Ups

This autumn-inspired salad is sweet, delicious, and a great way to get in lots of raw and bitter-less leafy greens. With crisp pome fruits, crunchy sprouts, soft black kale, red leaf lettuce, crunchy pecans and juicy cranberries, this salad is great to share with your friends and family this fall harvest. This recipe is easy to prepare and the perfect way to get your daily value of leafy greens and fruits in!

Lasagna rolls filled with a white butter bean and spinach “cheese” before being baked in a vegetable and pumpkin puree sauce.

A seasonal take on lasagna using warming spices, squash and decadent butter beans. This recipe bakes together and creates a delicious casserole that can be served right out of the oven. Loaded with nutrients while avoiding anything processed. Nourish your body during the colder seasons with this comforting dish.


10 lasagna noodles
Fresh sage leaves for topping

1 1/2 cups pumpkin puree
1 tbsp. tomato paste
1/2 cup cashew milk unsweetened
1 red bell pepper
1 cup grape tomatoes halved
1 cup shredded carrots
1/2 white onion
4 cloves garlic
2 1/2 tsp all spice
1 tsp cumin
1 tsp oregano
1 tsp ground sage
1/2 tsp black pepper
Sea salt to taste
1 tbsp. olive oil for sautéing

1 (14oz) can white butter beans
2 tbsp. nutritional yeast
2 tsp garlic powder
2 tsp tamarind chutney
1/2 tsp black pepper
Sea salt to taste
1 cup finely chopped spinach


1. Start by preparing to Sauté the fresh sauce ingredients. Add sliced onion, garlic, chopped bell pepper, shredded carrots, and grape tomatoes to a large oiled skillet. Sauté until soft, adding all listed spices under sauce ingredients,
2. Add softened vegetables to a blender. Pour in pumpkin puree, tomato paste and unsweetened cashew milk. Blend until smooth.
3: To prepare the filling, start by emptying the can of butter beans into a large mixing bowl. Mash until smooth. Add in nutritional yeast, tamarind chutney, garlic powder, sea salt and pepper. Mix well.
4: Preheat oven to 350°F.
5: Bring a large pot of salted water to a boil. Cook ten lasagna noodles until El Dante and set the out in a line across a flat rolling surface.
6: Roughly chop up and clean 1 cup of spinach and place it into a strainer over the top of the boiling water used to cook the lasagna noodles to lightly wilt the spinach.
7: add the wilted spinach to the butter bean filling and mash until the texture is even throughout the filling
8. Evenly spread about 1 tablespoon of filling into the center of the lasagna noodles leaving about 1/2 inch at the beginning and the end of the noodle. Roll the noodle up and place them flat into an oven-safe dish coated with a light bed of sauce. Continue Until all noodles are rolled.
9: Cover the roll-ups with the remaining sauce. Add fresh sage leaves on top and bake in the oven for 20-25 minutes. The top should have a nice crust, while the dish should be bubbling from the bottom.
10. Plate desired rolls and serve. Add hot sauce or parmesan alternative if desired.

Recipe & Image by Natasha Pataki
Registered Holistic Nutritionist
IG: natashapataki

Pin It on Pinterest