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Pumpkin Lasagna

In honor of pumpkin season I made a savory dish using pumpkin – Pumpkin Lasagna. I had all the ingredients in my pantry or refrigerator so there was no extra trip to the market. I hope you enjoy this as much as we did.

Mushroom Filling:

In a small skillet, sauté onion, mushrooms, sage and All-Purpose Seasoning. Sauté until onions are soft and translucent. Add garlic and sauté until fragrant. Set aside.

Pumpkin Filling:

In a large bowl combine all the ingredients. Stir until all the ingredients are well combined. You do not want this filling to be too stiff, if needed add more vegetable broth.

Note: I only used half of the pumpkin filling. I will use it for another dish, however, you can freeze it without any issues.

Cashew Bechamel Sauce:

Because the Cashew Béchamel tends to thicken as it cooks I thinned it out so I could pour it over the noodles.

Assemble:

  • GF No-cook lasagna noodles (12)

Preheat oven to 375 degrees.

Pour about 1/4 c vegetable broth in a 11×7 baking dish. Layer in 3 noodles.

Note: I like to dip them in the broth on both sides.

Spread pumpkin filling on top of the first layer of noodles. Layer more noodles.

Spread Mushroom mixture on to the second layer of noodles. Pour some of the Béchamel Sauce on top of the mushroom mixture. Layer the third layer of noodles.

Spread more pumpkin filling on top of the noodles. Layer the final layer of noodles.

Pour the remaining Béchamel Sauce unto the noodles. Make sure they are completely covered. Cover baking dish. Bake for 45 minutes.

Uncover baking dish. Now this is where you would put some vegan cheese if you like. bake uncovered for 10-15 until golden.

Let the lasagna stand for at least 10 minutes before cutting.

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Note: You could assemble and freeze for another time. Just thaw overnight in the refrigerator. Remove from refrigerator 30 minutes before baking. You may need to increase the time of baking. A thermometer inserted in the center should read 165 degrees.