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Explore Cuisine Pumpkin Stuffed Green Lentil Cannelloni

explore cuisine organic green lentil lasagne pumpkin stuffed green lentil cannelloni
explore cuisine organic green lentil lasagne pumpkin stuffed green lentil cannelloni

Image courtesy of May I Have That Recipe

The holidays are a time for feasting. From pumpkin pie and cheesy casseroles to peppermint treats and Christmas cookies, our diets are thrown out the window. While we don’t believe in missing out on the holiday cheer that is all of these delicious foods, we do think there are easy ways to be healthier during the holidays. One simple thing to do is swap out unhealthy ingredients with healthier alternatives.

Explore Cuisine offers a variety of bean pastas that will help you feel less guilty about eating carbs. We love making lasagnas for family and friend gatherings this time of year, which is why we use Explore Cuisine’s Green Lentil Lasagne. All bean pastas by Explore Cuisine are gluten-free, vegan, non-GMO and certified organic.

This Pumpkin Stuffed Green Lentil Cannelloni by Explore Cuisine is the perfect winter lasagna to serve guests during the holidays. You can find more Explore Cuisine recipes here.

Explore Cuisine’s Pumpkin Stuffed Green Lentil Cannelloni

Total Time: 1 hour 40 minutes


For the cashew cream:

  • 1/2 cup raw cashews
  • 1 cup boiling water
  • 1 clove garlic
  • 2 teaspoons nutritional yeast
  • 1/4 teaspoon salt
  • 6 sheets Explore Cuisine Organic Green Lentil Lasagne
  • 2 cups prepared tomato sauce
  • 1-2 teaspoons red pepper flakes to taste, optional

For the filling:

  • 15 ounces canned pumpkin
  • 1 teaspoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4-1/2 teaspoon salt to taste
  • 1/8 teaspoon black pepper


  • To prepare the cashew cream (this can be prepared ahead of time), soak the cashews in 1 cup of boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water
  • Combine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use
  • In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together
  • While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use
  • Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them aside
  • Preheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5 x 7.5 inch baking dish. Spoon about half of the cashew cream over the sauce
  • To prepare the cannelloni, place about a tablespoon and a half of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutes
  • Drizzle with the remaining cashew cream before serving. Serve warm


Serving: 3g
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