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Creamy Pumpkin Lasagna
[Vegan]

RM By: Renee McKenzie

Author Bio

We here at Leafy Cauldron believe food should be life affirming. We can do better!... Read More

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Creamy Pumpkin Lasagna [Vegan]

6-8

Dairy Free

This lasagna is a real showstopper with its warm, creamy, and slightly spicy sauce and gorgeous roasted pumpkin topping.

Ingredients You Need for Creamy Pumpkin Lasagna [Vegan]

Pumpkin Bechamel:

1/2 cup vegan butter
1 medium yellow onion, peeled and diced
1/2 teaspoon each dried rosemary and sage
1/2 cup all-purpose flour
3 cups unsweetened non-dairy milk
1/2 cup dry white wine
1/2 cup vegetable stock
3 cloves garlic, peeled and diced
3/4 cup pureed pumpkin
2 tablespoons nutritional yeast
1 tablespoon dry mustard powder
1/2 teaspoon chili flakes, or more to taste
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Freshly cracked black pepper, to taste

Roasted Pumpkin:

Half a pie pumpkin, gutted, peeled and sliced thin
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon cinnamon
Pinch of chili flakes
Freshly cracked black pepper, to taste

Pine Nut Parmesan:

2 tablespoons pine nuts, lightly toasted
2 tablespoons nutritional yeast
1/2 teaspoon salt

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How to Prepare Creamy Pumpkin Lasagna [Vegan]

To Make the Pumpkin Bechamel:

In a large skillet, heat the vegan butter over medium-low until melted. Add the onion, rosemary and sage and sauté until the onions are translucent.
Whisk in the flour and cook, whisking constantly, for about a minute. Slowly pour in the milk, whisking until smooth.
Add the wine and vegetable stock and whisk until smooth. Add the garlic, pumpkin, nutritional yeast and seasonings and whisk until it is at a near boil. Set aside until ready to use.

To Make the Roasted Pumpkin:

Preheat oven to 400°F. Lay the thinly sliced pumpkin out on a baking sheet. Drizzle with olive oil and season. Roast for about 15 minutes, until the pumpkin is cooked and is just starting to brown on top. Set aside until ready to use.

To Make the Pine Nut Parmesan:

Combine all ingredients in a powerful blender or food processor and blend until smooth. Set aside until ready to use.

To Assemble the Lasagna:

Preheat oven to 375° F. Pour 1/2 cup of the bechamel in the bottom of a 9x13 baking dish. Top with noodles.
Pour another 1/2 cup of bechamel and top with roasted pumpkin, spinach and bechamel. Add another layer of noodles, then the sauce, and then noodles.To finish, add sauce, roasted pumpkin, and sprinkle with the pine nut parmesan.
Bake, uncovered, for about 45 minutes. Take out from the oven and let it cool for 45 minutes.

Nutritional Information

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