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Vegan pumpkin lasagna

Delicious autumn lasagna with rich pumpkin cream.
Servings 4 slices


  • 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


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.


  • 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.