This lasagna is an extraordinarily healthy indulgence. A single serving packs nearly 11 grams of protein, more than 8 grams of dietary fiber, and more than 400 percent of your daily requirement for Vitamin A. Although I called this a lasagna for two, it could easily feed four people. Or you could brown bag leftovers to lunch, like we did. The only problem is, once you've licked off the last of the crumbs you might be left wishing you had made more.
Creamy Pumpkin and Spinach Lasagna [Vegan]
- 6 no-boil lasagna noodles
- 1 potato, zapped in the microwave for a minute, then peeled and grated and mixed with 1 tsp olive oil
- For the pumpkin bechamel:
- 1/4 cup all-purpose flour
- 1 1/2 cups pumpkin puree
- A generous pinch of nutmeg
- 2 cups nondairy milk like almond or soy
- 2 tsp olive oil
- 2 tsp olive oil
- 1/2 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup cashew nuts, blended with 1/2 cup of water until very smooth and creamy
- 8 ounces of frozen, chopped spinach, thawed in the microwave
- Salt and pepper to tase.
- Heat the oil in a saucepan. Over medium heat add the flour and cook, stirring constantly, until the flour glistens, about two minutes.
- Add the nondairy milk, stirring constantly with a whisk to prevent lumps from forming. Add the pumpkin puree and continue to whisk. Cook the sauce for 10 minutes. You want it to be thick but fluid, about the consistency of pancake batter. If the sauce gets too thick, add some more nondairy milk.
- Add salt and pepper to taste and the nutmeg. Stir well.
- Heat the oil in a saucepan and add the onion and garlic.
- Saute over medium heat until the onions turn translucent. Add the flour.
- Cook, stirring, about two minutes until the flour glistens. Add the cashew cream and stir well.
- Add the thawed spinach and continue cooking about two minutes. If the mixture is too thick, add some water. Add salt and ground pepper and, if desired, a dash of nutmeg.
- Turn off the heat.
- Zap a potato in the microwave for a minute, then peel and grate it.
- Spread a ladleful of the pumpkin bechamel on the bottom of a 8 X 5-inch baking dish with sides that are at least 3 inches deep.
- Arrange two no-boil noodles on top of the sauce, then pour half of the pumpkin sauce on the noodles and spread evenly.
- Place two more lasagna noodles on the pumpkin mixture, pour the the spinach mixture on top and spread evenly.
- Place two more lasagna noodles on top of the spinach and spread the remaining pumpkin sauce over the noodles.
- Top with the grated potato or breadcrumbs. Cover with aluminum foil and bake in a preheated 375-degree oven for 30 minutes.
- After 30 minutes remove the tinfoil and continue to cook. Then turn on the broiler and broil until the potatoes turn golden-brown and crunchy, about 5-10 minutes. Keep a close eye on the lasagna at this stage because you don't want the top to burn.
- Remove from the oven. Serve the lasagna hot or at room temperature-- it's perfect either way. This recipe would also make a perfect meal for a delicious vegan Thanksgiving.