Spinach Ricotta Lasagna Spirals

In Pumpkin Alfredo Sauce

Spinach Ricotta Lasagna Spirals in Pumpkin Alfredo Sauce filled with spinach, ricotta, and a chunky homemade marinara sauce. Gluten-free, Grain-Free, Low Carb.

Ok, listen. I realize that this Spinach Ricotta Lasagna Spirals looks extra fancy (translation: more work) because of all the spirals and everything, but hear me out….

They’re not actually hard to make at all! It only took me an extra 10 minutes to stuff and roll which always goes by in no time for me since I like listening to music and podcasts when I cook.

Spinach Ricotta Lasagna Spirals

Nicole Kearsley
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 time to make these spirals? Make pumpkin alfredo fettuccine instead.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine American, Italian, Vegan
Servings 2


Spinach Ricotta Lasagna Spirals

  • 14 ounces Package Extra Firm Tofu
  • 1 cup Blanched Almonds
  • 1/2 Unflavored Plant Milk
  • 1/4 cup Nutritional Yeast
  • 6 cups Fresh Spinach chopped
  • 12 Lasagna Noodles
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • Vegan Parmesan Cheese optional

Pumpkin Alfredo Sauce

  • 1 Shallot sliced
  • 2 Cloves Garlic sliced
  • 1/4 cup Vegan Butter
  • 15 ounces Can Pumpkin Puree
  • 14 ounces Can Coconut Milk
  • 1/2 cup Raw Cashews
  • 2 tablespoon Tomato Paste
  • 1/2 teaspoon Dried Sage
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper


  • 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
  • Saute spinach in a skillet over medium-high heat with 1 tsp oil. (Alternately use 1 box frozen spinach, thawed).Transfer to a colander and squeeze liquid from spinach with the back of a spoon or use towel.
  • 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.
  • In a food processor, add tofu, drained almonds, plant milk, nutritional yeast, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp pepper. Pulse until the texture resembles ricotta cheese. In a large bowl stir together tofu ricotta and spinach to combine.
  • Spray a deep baking dish with a little cooking spray then pour pumpkin alfredo into the dish.
  • Spread 1/4 cup spinach ricotta mixture onto a lasagna noodle. Roll up and place it into pumpkin sauce. Repeat with each lasagna noodle.
  • Cover and bake 30 to 35 minutes, until pumpkin sauce bubbling. Let sit covered 10 minutes before serving. Sprinkle with vegan parmesan if desired.


NO RULES: You could be creative with these too and add other veggies.
DOUBLE THE RECIPE: I make several at one time and freeze what I don’t use for dinner. Then I just take from freezer what I need, thaw, bake, and voila!
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