Pumpkin Lasagna Rolls | Connecticut Public

Ingredients

• 1 box (1 pound) lasagna noodles, (cooked according to the package directions)
• All-Purpose White Cream Sauce ((see above))
• 2 cups pumpkin or butternut squash puree, canned or homemade
• 1 block (14 ounces) extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon ume plum vinegar
• Juice of 1/2 lemon ((about 1 tablespoon))
• 4 garlic cloves, (minced)
• 2 tablespoons nutritional yeast (nooch)
• 1/2 cup All-Purpose White Cream Sauce
• Fresh sage leaves
• Panko Pasta Topping ((see above))