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Meatless Pumpkin Skillet Lasagna
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Meatless Pumpkin Skillet Lasagna

These lasagna rolls are baked in a skillet and stuffed with a pumpkin ricotta filling, layered between sweet roasted tomatoes!
Course Main Course
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea


  • 12 uncooked lasagna noodles
  • 3 Tbsps Extra virgin olive oil, divided
  • 2 cups plant-based 'meat crumble' or Homemade vegan meatballs (See Notes!)
  • 2 garlic cloves, minced
  • 1/2 red onion, chopped
  • 2 cups grape tomatoes, halved
  • 2 cups chopped + de-stemmed kale
  • 1 tsp garlic powder
  • 1 tsp sea salt + black pepper
  • 2 cups shredded organic Mild Cheddar cheese
  • 1 cup shredded organic Mozzarella cheese
  • 2 cups organic basil tomato pasta sauce + 1 cup


  • 2 cups organic ricotta cheese
  • 1 cup organic pumpkin puree (Not pie filling!)
  • 3 Tbsps vegetable broth
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Pinch of sea salt + black pepper



  • Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
  • Add the tomatoes unto the baking sheet (in a single layer) and drizzle with 1 Tbsp olive oil and season with a few pinches of salt + black pepper and bake for 10-15 minutes or until tomatoes are charred, wilted, and tender. Remove and let cool slightly. NOTE: Be sure to keep the oven on at this point!


  • In a large oven-safe skillet over medium-high heat, add 1 Tbsp olive oil until heated. Add the onions and garlic, sautéing everything until translucent and fragrant, about 2-3 minutes.
  • Add in the meat crumble (or meatball crumble) and stir until heated through and begins to brown. Add the garlic powder, salt, black pepper, and 2 cups of pasta sauce, stirring until combined. Reduce heat to low and let it simmer for 8-10 minutes until "meat" has become tender and cooked through.


  • Cook lasagna pasta according to the directions of the packaging with 1 Tbsp of olive oil (about 8-10 minutes) and drain (leaving aside 2-3 Tbsps of pasta water for later).


  • In a bowl, whisk together all ingredients until combined and smooth.


  • To make things easier, lay out cooked lasagna noodles (fully open + flat) unto a clean surface or cutting board. Spoon 2 Tbsps of pumpkin-ricotta mixture, spreading it out evenly down the length of the noodle followed by sprinkles of chopped kale. From one end, roll the noodle upwards towards the other end until it looks like a coil. Place the roll seam-side down into a the skillet with the meat + sauce, snuggling it into the sauce. Repeat until all lasagna rolls are formed.
  • Top with remaining 1 cup of pasta sauce and roasted tomatoes, tucking a few in between the rolls followed by mild cheddar + mozzarella cheeses, sprinkling them around evenly.
  • Transfer the skillet to the oven and bake for 15-20 minutes or until cheese have completely melted, lightly browned, and has become gooey.
  • Remove from oven and cool for a few minutes (about 5 minutes) before serving.
  • Serve with your favorite garlic bread or salad.
  • Bon Appetit!


  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • BOILED PASTA WATER: Since ricotta cheese usually comes out a bit thick, the trick to the ultimate creaminess is in mixing in a bit of the boiled pasta water if you prefer not to use veggie broth.
  • HOMEMADE MEATBALLS: If preferred, you can make your own 'meat crumble' by mincing your homemade meatballs in a food processor until medium chunks have formed. For homemade Vegan Meatballs, check out this recipe