The pumpkin is back! If you are wondering what to cook with this little chameleon of a gourd, may I recommend this rocking vegetarian pumpkin lasagna.You will just need 10 minutes of prep, a little cook time and a touch of some special ingredients before you assemble and put everything in the oven. Then you can get back to doing whatever chore(s) that you have on you to do list and delicious dinner is served in 40+ minutes or so. Better still, make the entire dish on the weekend and just bake/reheat on those busy weeknights.
This vegetarian pumpkin lasagna is almost vegan other than one dairy based ingredient.You can make this lasagna completely vegan with an easy swap.If you want to keep it gluten-free, switch out the lasagna sheets with gluten-free ones.
Looking for more delicious dinner options? Check out delicious Navy Beans and Wild Rice Casserole, Vegan Quesadilla with Spicy Potato Filling,Spaghetti Squash with Butter Chickpeas, Gochujang Ghee Gnocchi
Ingredients needed for the lasagna
Like I was hinting at above, 3 special ingredients (don't worry, its all pantry basics and one of them can be seen in the photo above) really bumps up the flavors and texture in my version of this vegetarian pumpkin lasagna. Also I wanted more heft to the dish and decided to add some baby spinach along with mushroom and onions besides the pumpkin puree.
So the 3 additions that I was talking about are
- Pumpkin Pie Spice mix - I think its a crime to relegate the pumpkin pie mix to just sweet dishes, don't you think? I borrowed a page from my native Indian cooking and brought in the spice mix to add a depth to the pumpkin puree mix for the lasagna. Trust me, you dont want to skip this one. If you dont have any, just mix together ¼ teaspoon of cinnamon, ⅛ tsp of powdered ginger, nutmeg, a couple of pinches of clove powder and black pepper.
- Pecans- I wanted to add something crunchy to the mix and thoughts pecans which pair so well with pumpkin would be great here. I am happy to report, they seriously bring that crunchy texture and flavor that will keep you along with the family coming back for more. If you are allergic or don't want to use them, then choose another option like walnuts, hazelnuts or just skip it.
- Cottage Cheese - We use cottage cheese here in place of ricotta. I used low fat cottage cheese and it adds a creamy texture and a slighly tangy flavor. Cottage cheese is also a great source of protein. Feel free to use ricotta if you dont have a problem with dairy. The cottage cheese is in the only non-vegan ingredient in the recipe. To keep it vegan, just use non-dairy based version of ricotta like Kitehill or see below in the notes section(recipe card) for a quick tofu based version recipe.
Building the layers
- Lightly grease a 9"x5" pan. Spoon some of the pumpkin sauce and spread until the bottom is fully coated. Place the lasagna sheets on top of this sauce layer again ensuring the base is covered. Top the lasagna sheets with 4-5 tablespoons of pumpkin sauce and spread it as evenly as possible.
-Now add half of the cooked vegetable mixture and spread evenly. Add half the cottage cheese mixture and spread it as evenly as possible. Top with ⅓ of the shredded mozzarella.
-Repeat these steps for another layer starting with a layer of the pumpkin sauce.After the second layer is built, spoon another layer of pumpkin sauce followed by the lasagna noodles and another layer of the sauce.
-Top with grated/shredded parmesan, remaining mozzarella and chopped pecans. At this point, you can either store in the refrigerator for baking later or bake for 45 minutes at 375 deg F.
Tips for making a great pumpkin lasagna
Use no boil lasagna noodles: This greatly cuts down on time to heat the water, cook the lasagna and also setting aside an extra pot to cook it.If you do want to use regular lasagna sheets, cook according to instructions and bake for 30 minutes at 350 deg F.
Put the pumpkin sauce to work: Spoon a layer of pumpkin sauce both below the noodle layer and on top. The moisture soaks in to the dry lasagna and ensures it fully cooks. Also, this really bumps up the pumpkin flavor in the final dish.
Break the noodles!: Dont worry about the lasagna sheets fitting the pan. I remember the first couple of times I made lasagna and feeling like the sheets have to exactly line up. I am here to tell you, it does not have to. Feel free to break your sheet(s) in to smaller pieces to fit any gaps when laying down the noodles. Once cooked, it will all come together, I promise.
Season every layer:Ensure the pumpkin sauce, cottage cheese, vegetable mix are properly seasoned with salt, pepper and other spices. Doing this will ensure the final dish is evenly seasoned and delicious!
Dont skip the pumpkin spice mix and herbs: The pumpkin spice makes a big difference. It really adds some depth that takes this lasagna up a notch. Also definitely include the sage which pairs so well with pumpkin. You don't need much because it has an overpowering flavor and a little bit goes a long way.
What to serve with the vegetarian pumpkin lasagna
The lasagna is pretty hefty and filling by itself but to make it a complete meal, try serving with
- Salad with fresh greens
- Roasted Sweet Potatoes
- Parmesan crusted zucchini or carrots
- Green Bean Casserole
- Roasted tofu or tempeh slices/cubes
How to store/freeze and reheat lasagna
Pre baked lasagna: This lasagna is perfect for freezing both pre-cooked or after it has been baked. For lasagna that you want to freeze before baking, assemble the lasagna in a freezer safe container. Cover before freezing.
Baked Lasagna:For lasagna that is already cooked, ensure it has completely cool down. Place the lasagna in a freezer safe container and cover it before placing in the freezer. You can freeze the lasagna for up to 3 months.
Reheating:To reheat from freezing, let the lasagna thaw out in the refrigerator overnight. Place outside for 30-45 minutes prior to reheating or cooking in the oven at 375 deg F until thoroughly warm.
Prepping ahead of time: If you are trying to make this ahead of time, assemble the lasagna up to 2 days before cooking. Store in the refrigerator covered. Remove and place on the counter for 15 minutes or so before baking in the oven per recipe. To reheat lasagna, heat in a conventional oven or a microwave oven until completely warm.
I hope you give this delicious pumpkin lasagna a try! Its super customizable and can easily be veganized or made gluten free as well.If you try it, please let me know how it went below. Feel free to leave any suggestions, constructive criticism or feedback. If you want to follow along on socials, you can find us on Facebook, Instagram and Pinterest.
Recipe
Vegetarian Pumpkin Lasagna
Equipment
- 1 9"x5" oven safe pan
- 1 10 "/ 12" skillet
Ingredients
Pumpkin Sauce
- 1 can Pumpkin Puree
- ½ cup Vegan Heavy Cream
- ½ teaspoon Pumpkin Pie Spice
- 2 Sage Leaves torn in to smaller pieces
- Salt and Pepper to taste
Cottage Cheese Layer
- 1 cup Cottage Cheese
- 2 tablespoon Italian Seasoning
- ½ tablespoon Maple Syrup
- Pepper to taste
Vegetable Mixture
- 6-7 large Brown Mushrooms sub with white or Shitake, cleaned and sliced
- ¾ lb Baby Spinach washed
- 1 medium Yellow Onion washed and finely chopped
- 1 tablespoon Avocado Oil
- 2 teaspoon Dry Basil Herb
- 4-5 Sage Leaves
Other Ingredients
- 9 No Boil Lasagna Sheets
- oil for greasing the pan
- ¼ cup Pecan Halves
- ¾ cup Vegan Mozzarella Shreds
- ¼ cup Parmesan Cheese grated
Instructions
- Heat a skillet to medium and add 1 tablespoon of avocado oil. After a few seconds, add the chopped onions. Mix well and let this cook for 2 minutes. Add the garlic and mix. Cook for another 5 minutes while stirring a couple of times. . While this is cooking, in 2 separate bowls, mix the ingredients for the pumpkin sauce and cottage cheese layer each. Keep aside.
- Add the torn sage leaves, mushrooms and cook until the mushrooms have softened. Season with dried basil, salt and pepper. Add the spinach and cook until just wilted. Remove from heat.
- Preheat the oven to 375 deg F. Grease a 9"x5" oven safe pan. Spoon 2-3 tablespoons of pumpkin sauce and spread fairly evenly on the bottom of the pan. Place 3 sheet of lasagna over this ensuring the base is entirely covered.
- Add another 4-5 tablespoons of the pumpkin sauce on top and spread evenly. Top with half of the cottage cheese mixture and spread evenly again. Top with ⅓rd of the shredded mozzarella.
- Repeat again starting with a layer of pumpkin sauce. Once the second layer is built, top with another layer of the pumpkin sauce. Layer the last 3 lasagna sheets and top with the remaining sauce.
- Add grated parmesan, remaining shredded mozzarella and roughly chopped pecans. Bake for 45 minutes. Let the lasagna cool down for 15-20 minutes before serving.
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