Gluten and Dairy Free Lasagna Roll Ups with Pumpkin Sauce
These Gluten and Dairy Free Lasagna Roll Ups with Pumpkin Sauce are a cozy, vegan-friendly fall casserole. Featuring cashew-based ricotta, savory mushrooms, Italian-seasoned meat, and fresh gluten-free pasta rolled in a rich pumpkin sauce, this dish is perfect for holiday tables or chilly evenings. Easily adaptable for paleo (grain-free) or fully plant-based diets, it’s a hearty, flavorful meal that’s surprisingly simple to make.
Gluten and Dairy Free Lasagna Roll Ups with Pumpkin Sauce
6
servings35
minutes35
minutes758
kcalIngredients
Cashew Ricotta
2 cups raw cashews (soaked for 4 hours)
Juice of 1 lemon
2 tbsp nutritional yeast
1 tsp salt
1 tsp black pepper
Water, as needed
Sausage
1 tsp olive oil
1/2 lb ground pork
1/2 lb lean ground meat (turkey, venison, or bison)
1/2 tsp salt
1/2 tsp celery salt
2 tsp minced rosemary
1 tsp Italian herb seasoning
1 tsp cracked black pepper
2 shallots, minced
4 cloves garlic, minced
4 cups raw spinach
Mushrooms
1 tbsp olive oil
3 cups sliced shiitake mushrooms
1 tsp salt
1/2 cup red wine
Pumpkin Sauce
1 cup bone broth
1/2 cup red wine
1 tbsp apple cider vinegar
Juice of 1 lemon
2 cans (15 oz each) pure pumpkin puree
2 tsp Italian herb seasoning
1 tbsp nutritional yeast
Salt and pepper to taste
Water, as needed
Pasta and Topping
12 sheets fresh gluten-free pasta (e.g., Taste Republic or Cappello’s)
Pork panko or crushed pecans
Minced parsley
Directions
- Drain soaked cashews and blend with lemon juice, nutritional yeast, salt, and black pepper in a food processor until a thick, slightly grainy paste forms. Add water as needed to achieve the right texture. Set aside.
- Heat a skillet over medium-high heat with 1 tsp olive oil. Add ground pork and lean meat, breaking it up as it browns. Stir in salt, celery salt, rosemary, Italian herb seasoning, cracked pepper, shallots, and garlic. Cook until meat is done and aromatics are tender. Add spinach and cook until wilted. Transfer to a bowl and set aside.
- In the same skillet, heat 1 tbsp olive oil and sauté shiitake mushrooms until browned and glossy. Season with salt, then deglaze with red wine. Let reduce, then set aside.
- In the skillet, combine bone broth, red wine, apple cider vinegar, lemon juice, and pumpkin puree. Add water to reach about 5 cups of sauce with a tomato sauce-like consistency. Bring to a simmer, stir in Italian herb seasoning, nutritional yeast, salt, and pepper. Remove from heat.
- In a large bowl, mix the meat mixture, cashew ricotta, and mushrooms.
- Lay out lasagna sheets on a clean surface. Evenly distribute the filling in the center of each sheet and roll forward to close.
- Pour half the pumpkin sauce into a casserole dish and spread evenly. Arrange roll-ups seam-side down, then pour remaining sauce over the top.
- Sprinkle with pork panko and minced parsley. Bake at 350°F (175°C) for 35 minutes. Let cool for 15 minutes before serving.
- Store leftovers in a casserole dish with a tight-fitting lid in the fridge for up to 5 days. Reheat covered with foil at 300°F (150°C) for 20-30 minutes.
Serving Suggestions
Serve these lasagna roll-ups warm with a side of roasted vegetables or a crisp fall salad for a balanced meal. The rich pumpkin sauce pairs beautifully with a glass of red wine or a non-alcoholic cider for a festive touch. This dish shines as a main course for cozy dinners or as a stunning centerpiece for holiday gatherings.
Why This Gluten and Dairy Free Lasagna?
This recipe transforms traditional lasagna into a gluten-free, dairy-free, and optionally paleo or vegan dish without sacrificing flavor. The cashew ricotta mimics the creamy texture of cheese, while the pumpkin sauce adds a seasonal twist with its savory, slightly sweet profile. Using one skillet for most steps simplifies prep, making this a practical yet impressive dish for any occasion.
Tips for Success
- Soak cashews for at least 4 hours to ensure a smooth ricotta texture.
- Use lean ground meat to prevent excess fat from making noodles soggy.
- For paleo, use Cappello’s grain-free pasta or zucchini/eggplant slices. For vegan, replace meat with extra mushrooms or a plant-based meat alternative.
- Substitute pumpkin sauce with tomato sauce or a dairy-free Alfredo for variety.
- For nut-free, use a dairy-free cheese alternative like Violife or regular ricotta if dairy is tolerated.
- Ensure sauce consistency is similar to tomato sauce by adjusting with water as needed.
