Vegan Pumpkin Spinach Lasagna Recipe
Indulge in this comforting Vegan Pumpkin Spinach Lasagna, a delicious twist on a classic favorite. Layers of creamy pumpkin bechamel, savory creamed spinach, and tender lasagna noodles come together for a satisfying meal that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Pumpkin Bechamel:
- 2 tsp avocado oil or any neutral oil
- 1/2 cup unbleached all-purpose flour (use rice flour for a gluten-free version)
- 30 oz pumpkin puree (two cans)
- 4 cups almond milk or any nondairy milk
- 2 tsp nutmeg
- Salt and ground black pepper to taste
Creamed Spinach:
- 1 cup raw cashews
- 2 tsp avocado oil or any neutral oil
- 1 medium onion (finely chopped)
- 8 cloves garlic (minced)
- 2 tbsp unbleached all-purpose flour (use rice flour for a gluten-free version)
- 16 oz spinach (thawed if frozen)
- 1 tsp nutmeg
- Salt and ground black pepper to taste
Other Ingredients:
- 15 no-boil lasagna noodles (whole grain or gluten-free)
- 1 cup breadcrumbs
- 2 tsp oregano or Italian herb mixture
- 2 tsp extra virgin olive oil
- Salt and ground black pepper to taste
- 2 tbsp parsley or basil, chopped for garnish (optional)
Instructions
- Make the pumpkin bechamel: Heat oil in a saucepan, add flour, cook until fragrant. Stir in nondairy milk and pumpkin puree. Cook until thick. Season with nutmeg, salt, and pepper. Set aside.
- Make the creamed spinach: Blend cashews with water. Saute onion and garlic in oil. Add flour, cashew cream, spinach, nutmeg, salt, and pepper. Cook until thickened. Set aside.
- Assemble the lasagna: Preheat oven to 375°F. Layer pumpkin bechamel, lasagna noodles, creamed spinach, and repeat. Top with breadcrumbs. Bake covered for 30 minutes, then uncovered for another 30 minutes. Let stand before serving.
Notes
- You can customize the herbs and spices to suit your taste preferences.
- Feel free to add vegan cheese on top for a cheesy twist.
- This lasagna is even better the next day as the flavors meld together.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan, Pumpkin, Spinach, Lasagna, Dairy-Free, Comfort Food
Find it online: https://reemcook.com/vegan-pumpkin-spinach-lasagna-recipe/
