We love vegan and vegetable dishes. We love to try new spices and textures. I used 2 20 ounces of pureed pumpkin seasoned with butter, black pepper, and sage. I made 2o lasagna noodles.

Feel free to use boxed lasagna noodles and canned pumpkin puree.

I prepared two home-canned pumpkin chunks.

You will need

sage

black pepper

butter

40 ounces of pumpkin chunks

3 tablespoons of butter of your choice

3/4 cup of unsweetened almond milk

toasted pumpkin seeds

20 lasagna noodles

Preheat oven to 350 degrees:

For the filling:

2o ounces of pumpkin chunks pureed with 1 teaspoon of butter melted. 2 teaspoons of sage, 1/2 teaspoon of black pepper, and a bit of sea salt.

Fill each pre-cooked lasagna noodle with 2 tablespoons of pumpkin. Roll each lasagna noodle. Place in glass baking dish.

For the sauce:

Heat and puree 20 ounces of pumpkin in a saucepan. Add 2 tablespoons of vegan butter. Blend in with a 1/2 teaspoon of black pepper and 1 teaspoon of sage. Add 3/4 cup of almond milk. The sauce will look like silk.

Pour the sauce over the rolls. Bake for 30 minutes. Garnish with toasted pumpkin seeds.

Serve with crusty sourdough and green salad with poppy seeds dressing.

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