CREAMY PUMPKIN LASAGNA - VEGAN
By onegreenplanet.org - Renee McKenzie
SERVES 6-8
Pumpkin Bechamel:
113g/1/2 cup vegan butter
1 medium yellow onion, peeled and diced
1/2 teaspoon each dried rosemary and sage
60g/1/2 cup all-purpose flour
3 cups unsweetened non-dairy milk
120ml/1/2 cup dry white wine
120ml/1/2 cup vegetable stock
3 cloves garlic, peeled and diced
165g/3/4 cup pureed pumpkin
2 tablespoons nutritional yeast
1 tablespoon dry mustard powder
1/2 teaspoon chili flakes, or more to taste
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Freshly cracked black pepper, to taste
Roasted Pumpkin:
Half a pie pumpkin, gutted, peeled and
sliced thin
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon cinnamon
Pinch of chili flakes
Freshly cracked black pepper, to taste
Pine Nut Parmesan:
2 tablespoons pine nuts, lightly toasted
2 tablespoons nutritional yeast
1/2 teaspoon salt
For the Pumpkin Bechamel:
In a large skillet, heat the vegan butter
over medium-low until melted. Add the onion, rosemary and sage and sauté until
the onions are translucent. Whisk in the
flour and cook, whisking constantly, for about a minute. Slowly pour in the
milk, whisking until smooth. Add the
wine and vegetable stock and whisk until smooth. Add the garlic, pumpkin,
nutritional yeast and seasonings and whisk until it is at a near boil. Set
aside until ready to use.
For the Roasted Pumpkin:
Preheat oven to 400°F/200C. Lay the thinly sliced pumpkin out on a baking
sheet. Drizzle with olive oil and season. Roast for about 15 minutes, until the
pumpkin is cooked and is just starting to brown on top. Set aside until ready
to use.
For the Pine Nut Parmesan:
Combine all ingredients in a powerful
blender or food processor and blend until smooth. Set aside until ready to use.
To Assemble the Lasagna:
Preheat oven to 375°F/190C. Pour 1/2 cup of the bechamel in the bottom of
a 9×13 baking dish. Top with noodles. Pour
another 1/2 cup of bechamel and top with roasted pumpkin, spinach and bechamel. Add another layer of noodles, then
the sauce, and then noodles.To finish, add sauce, roasted pumpkin, and sprinkle
with the pine nut parmesan. Bake,
uncovered, for about 45 minutes. Take out from the oven and let it cool for 45
minutes.