Lasagne is an Italian classic, like a Fellini’s movie.
My family used to cook lasagne for special occasions, like Christmas or for a lunch with friends. It takes a bit effort to make lasagne: cooking the bechamel, the sauce, the filling (typically ragù) and finally the baking. Because this long and complex process, everyone is waiting with excitement for a big portion of lasagne on the plate.
And guess what? The day after, if there is a slight chance of leftover, they are even better!
Lasagne perfectly embrace the vegan tradition, offering much more options than just the ones with ragù sauce.
Vegan spinach & Pumpkin lasagne
- · 500ml vegan Bechamel
- · Lasagne sheets
- · 1 small Pumpkin
- · 500ml Tomato Sauce
- · 1 chopped onion
- · chopped baby spinaches
- · 1 garlic glove
- · around 1 Tbs olive oil
- · salt and pepper
- · 1 Cup finely chopped almonds (for the vegan parmesan)
- · 1/2 Nutritional Yeast (for the vegan parmesan)
- · 1 tsp Onion (or garlic) powder (for the vegan parmesan)
- Pre-heat the oven to 180°
- Lay the pumpkin stripes on a baking sheet, sprinkle with salt, pepper, a bit oil and bake for about 40 minutes.
- Meantime stir-fry the onion with a bit of oil and add the tomato sauce. Cook for about 10 minutes.
- Blend all the ingredient for the vegan parmesan and set aside.
- For the bechamel, you can follow the instructions here
- On a baking sheet with some baking paper, display the first layer of lasagne, follow with about 4 table spoon of bechamel, tomato sauce, vegan parmesan, pumpkin, baby spinach and repeat with a new layer.
- Top with some hummus (you can read about my beet hummus recipe here!)
- Cover the last layer with some vegan parmesan and a bit of olive oil.
- Bake for about 20 minutes