Vegan Pumpkin Ricotta Lasagna Rollups With Homemade Béchamel | VegNews

Ingredients

• For the tofu-spinach ricotta:
• 1½ teaspoons olive oil
• ⅓ cup chopped shallots
• 1 (15-ounce) block extra-firm
• tofu
• , drained
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 1½ teaspoons ground black pepper
• 1 (12-ounce) package frozen chopped spinach, thawed and drained
• For the béchamel sauce:
• 4 tablespoons
• vegan butter
• 4 tablespoons all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 2 cups
• unsweetened almond milk
• , room temperature
• For the rollups:
• 12 uncooked
• lasagna noodles
• 1 tablespoon olive oil
• 1 (15-ounce) can
• pumpkin purée