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