Go Back
theveganharmony

Vegan pumpkin lasagna

4 from 1 vote
Delicious autumn lasagna with rich pumpkin cream.
Print Recipe Pin Recipe
Servings: 4 slices
Ingredients Method

Ingredients
  

  • 6 lasagna pasta sheets
Pumpkin cream
  • 300 g cooked hokkaido pumpkin
  • 100 g canned coconut milk
  • 4 g salt
  • 5 g garlic powder
  • 2 g onion powder
  • 1/2 teaspoon powdered ginger
  • a pinch of black pepper
"Ricotta" cream
  • 140 g tofu
  • 50 g soy yoghurt
  • 90 ml sugar-free almond drink
  • 10 g nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 g salt
  • a pinch of black pepper
  • 5 g corn starch

Method
 

Pumpkin cream
  1. Mix or mash cooked hokkaido pumpkin with a fork.
  2. Add all of the remaining ingredients and mix well.
"Ricotta" cream
  1. Put all of the ingredients for the "ricotta" cream in a blender and mix until smooth.
Lasagna
  1. Coat the bottom of a baking dish (16 cm x 20 cm) with a quarter of pumpkin cream.
  2. Spread a quarter of ricotta cream on top pumpkin cream.
  3. Cover with two lasagna sheets.
  4. Repeat these steps two more times.
  5. Finish with two lasagna sheets and coat them with a mixture of the remaining pumpkin and “ricotta” cream.
  6. Bake for 20 minutes at 200 °C.
  7. Wait a few minutes for it to cool down a bit, slice and serve.