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Updated: Sep 30, 2021

Pumkin alfredo, say what? OMG this dish is delicious. Now I know not everyone rides the 'pumpkin everything' train, so if you don't love pumpkin, these spirals would work well in your favorite tomato marinara sauce too. No rules, just yum. Also, you can buy premade vegan ricotta instead of making it with tofu.


14oz package extra firm tofu

1 cup blanched almonds

1/2 cup unflavored plant milk

1/4 cup nutritional yeast

6 cups fresh spinach, chopped

12 lasagna noodles

1/2 Tbsp garlic powder

1/2 Tbsp onion powder

1 tsp salt

1/2 tsp pepper

Vegan parmesan cheese (optional)

(Pumpkin Alfredo Sauce)

1 shallot, sliced

2 cloves garlic, sliced

1/4 cup vegan butter

15 oz can pumpkin puree

14 oz can coconut milk

1/2 cup raw cashews

2 Tbsp tomato paste

1/2 tsp dried sage

1 tsp salt

1/2 tsp pepper


1. Cook lasagna according to package directions. Drain and press tofu, pat dry. Soak cashews in 1 cup boiling hot water. Reserving water for pumpkin alfredo sauce. Soak almonds in boiling hot water. Preheat oven to 350°F

2. Saute spinach in skillet over medium high heat with 1 tsp oil. Transfer to a colander and squeeze liquid from spinach with back of spoon or use towel.

3. Return skillet to medium heat. Add vegan butter and saute shallot and garlic until soft, approximately 3 minutes. Add cashews, including soaking liquid, pumpkin, coconut milk, tomato paste, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp sage. Bring to boil, lower heat and simmer 3 to 4 minutes. Transfer pumpkin alfredo sauce to blender then blend until smooth. Set aside.

4. In food processor, add tofu, drained almonds, plant milk, nutritional yeast, garlic powder, onion powder, 1 tsp salt and 1/2 tsp pepper. Pulse until texture resembles ricotta cheese. In a large bowl stir together tofu ricotta and spinach to combine.

5. Spray deep baking dish with a little cooking spray, then pour pumpkin alfredo into the dish.

6. Spread 1/4 cup spinach ricotta mixture onto a lasagna noodle. Roll up and place into pumpkin sauce. Repeat with each lasagna noodle.

7. Cover and bake 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with vegan parmesan(optional).

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