Is vegan pumpkin lasagna It is a healthy low-fat dish full of vegetables. The main ingredient that we are going to use is pumpkin, a very versatile vegetable, both for preparing the filling and for preparing vegan bechamel with soy milk. Other ingredients that we will use for the filling are the mushrooms, the eggplant, the tomatoes and the vegan cheese of cashews whose recipe you can find in my profile of RecetasGratis. Keep reading and get this delicious vegan pumpkin lasagna so easy and practical!
6 diners 1h 30m Main course Low difficulty Additional features: Cheap cost, Recommended for vegans Ingredients:
- 500 grams of pumpkin
- 1 tablespoon of Dijon mustard
- ½ teaspoon thyme
- 2 cloves of garlic
- ½ teaspoon oregano
- 1 pinch of salt
- 1 pinch of pepper
- 1 package pre-cooked lasagna plates
- 2 tomatoes
- 1 aubergine
- 6 mushroom
- ⅓ cup of vegan cashew cheese
- ½ onion
- 1 cup soy milk
- 1 tablespoon of wheat flour
- ½ teaspoon nutmeg
Steps to follow to make this recipe: 1
Bake the lasagna plates in hot water until al dente or use the plates that do not require prior cooking.
Cut the pumpkin into slices and roast it in the oven wrapped in aluminum foil until soft for half an hour.
When the pumpkin is ready, put it in a bowl and crush it with a fork. Reserve 3 tablespoons of pumpkin separately for the vegan bechamel. Add the oregano, thyme, a pinch of salt and pepper, the mustard and the minced garlic very well and stir well.
Cut the eggplant into and the mushrooms in slices and roast them in a pan with a little oil until soft.
We cut the tomatoes Thinly sliced and grate the vegan cashew cheese or simply break it with your fingers. You can find the recipe for cashew cheese in my Free Recipes profile or use any other type of cheese.
Assemble the pumpkin and mushroom lasagna by covering the bottom of a pan or a cookie sheet with the pasta plates. On top, place the pumpkin puree and the tomato slices.
Place another layer of the plates, on top of the eggplant, mushrooms and a little cheese and on top another layer of lasagna plates.
Heat a frying pan with oil and sauté half a chopped onion. Add the flour and stir until the flour is toasted. Pour in the milk and add the pumpkin puree that we had reserved, the nutmeg, the salt and the pepper. Stir the vegan béchamel nonstop until it thickens.
Pour the béchamel over the vegan pumpkin lasagna and spread the rest of the cheese on top.
Preheat oven to 180 degrees and bake vegetarian pumpkin lasagna during 20 minutes.
Cut it off vegan pumpkin lasagna in portions and serve. In my Vegspiration blog you will discover many more recipes of this type of dishes if you are interested in more options.
If you liked the recipe of Vegan pumpkin lasagna, we suggest you enter our Lasagna Recipes category.