Vegetarian Pumpkin Lasagna
This vegetarian pumpkin lasagna tastes delicious and is the perfect meal prep dish for this autumn season.
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.
Notes
1.Tofu Ricotta recipe: If you want to keep the dish vegan or dairy free, you can use this quick to make tofu based ricotta at home. Place a block of medium firm or extra firm tofu, some dried herb blend like Italian seasoning, garlic powder, a squeeze of lemon juice and a couple of tablespoons of olive oil.
2. Seasoning across the layers is key to this delicious pumpkin lasagna. Also don't skip the pecans and the pumpkin pie spice. It's hardly traditional but truly upgrades the flavors of this lasagna.
3. The calories/ serving and price/serving is an approximate value and not exact. The values will vary by brand, quantity, location.