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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]

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Calories

425

Serves

4

Ingredients You Need for 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
    • For the creamed spinach
    • 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.

How to Prepare Creamy Pumpkin and Spinach Lasagna [Vegan]

  1. Heat the oil in a saucepan. Over medium heat add the flour and cook, stirring constantly, until the flour glistens, about two minutes.
  2. 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.
  3. Add salt and pepper to taste and the nutmeg. Stir well.
    4. For the creamed spinach
    1. Heat the oil in a saucepan and add the onion and garlic.
    2. Saute over medium heat until the onions turn translucent. Add the flour.
    3. Cook, stirring, about two minutes until the flour glistens. Add the cashew cream and stir well.
    4. 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.
    5. Turn off the heat.
    6. Zap a potato in the microwave for a minute, then peel and grate it.
    To assemble the lasagna
    1. 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.
    2. Arrange two no-boil noodles on top of the sauce, then pour half of the pumpkin sauce on the noodles and spread evenly.
    3. Place two more lasagna noodles on the pumpkin mixture, pour the the spinach mixture on top and spread evenly.
    4. Place two more lasagna noodles on top of the spinach and spread the remaining pumpkin sauce over the noodles.
    5. Top with the grated potato or breadcrumbs. Cover with aluminum foil and bake in a preheated 375-degree oven for 30 minutes.
    6. 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.
    7. 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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per Serving: Calories: 425 | Carbs: 64 g | Fat: 15 g | Protein: 13 g | Sodium: 96 mg | Sugar: 7 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Vaishali Honawar

See My Recipes

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian recipes and dishes up food for thought. Vaishali was born in India and now lives in the Washington, D.C. area with her husband, two dogs, and two cats. She is a foster volunteer for the city’s animal shelter and she must be doing something right because one of her foster dogs, Freddie, adopted her for a good six years.

Comments

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  1. I hope a few people will see this. I tried making this today and had some issues with it and hope to get some feedback. 1: The bechamel sauce would never really thicken enough. I ended up cooking it longer and finally had to whip up some more roux and add to it. It also seemed to lack flavor. Not much of a pumpkin taste at all. Maybe it was because I used unsweetened Almond milk? 2: The directions say to lay two noodles at a time. This causes the no-boil noodles to overlap and therefor the overlap part does not cook correctly. Is there a different kind of no-boil noodle you all are using?

    Anyone have thoughts about this? I am thinking I need to single layer the noodles and maybe build more layers? Also the bechamel need a kick. I was thinking of adding some roasted pumpkin slices with it or even another type of roasted squash. This was a trail run tonight as I had hoped to make it when some friends are here for the holidays.

    Thank you!

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