But isn’t there something so luring in a lasagna! What can be more satisfying to the taste buds than a rich, creamy filling combined with the tangy-ness of the lasagna sheets and all this topped with a crunchy layer of breadcrups. Mmmmm…. A mouthwatering story that needs to turn into a reality!
And if you’re a comfort food junkie like me, you’ll find this lasagna divinity itself!
Plus, if you’re a person, who likes thick, super layered, creamy, rich vegan meals without all the guilt – you need to make this! Creamed spinach, pumpkin bechamel…. need I say more???
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.
Creamily Juicy Pumpkin And Spinach Vegan Lasagna Recipe
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.
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.
For the creamed spinach
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.
To assemble the lasagna
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 holiday meal!
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