Thursday, October 11, 2012

Vegan Pumpkin Lasagna

This recipe was inspired by Sam, who is a friend of my brother Daniel, and a Facebook friend of mine. A couple weeks ago Sam posted a picture of the pumpkin lasagna he had  at some restaurant in the Quad Cities (where he and my brother live). It sounded like such an interesting dish that I instantly I wanted to get my paws on some! Sam explained that the lasagna was layered with pumpkin puree, spinach, and a ricotta cheese mixture. It was served with grilled asparagus. Here is my version of the pumpkin lasagna and served with a side salad made by my friend Amber! I I made a small batch of the lasagna and it was more than enough for 3 ladies.

Ingredients for vegan ricotta cheese:
  • 1 lb extra firm tofu, drained
  • 1 tsp lemon juice
  • 1/4 cup nutritional yeast
  • 2 tbs Italian seasonings
  • 1/4 tsp garlic powder seasonings
In a small bowl mash the tofu, lemon juice, nutritional yeast, Italian seasonings, and garlic powder.

Ingredients for lasagna:
  • 16 oz sliced fresh mushrooms
  • 1/2 cup chopped green onion
  • 1 teaspoon salt
  • 1-2 tbs coconut oil
  • 1 15 oz can pumpkin puree 
  • 1 cup canned coconut milk
  • 1 tbs dried sage leaves
  • pepper to taste
  • 9 no boil lasagna noodles*
  • 1 cup vegan ricotta cheese (see recipe below in step 3)
  • 3/4 cup vegan Parmesan cheese
  • 2 cups vegan mozzarella cheese


  1. In a large skillet, saute the mushroom, 1/2 tsp salt and green onions in coconut oil over medium high heat until tender. Set aside.
  2. In a small bowl, whisk together the pumpkin, coconut milk, sage, 1/2 tsp salt, and pepper.
  3. spread 1/2 cup pumpkin sauce in an 11 x 7 in baking dish. top with 3 noodles. Top the layer of noodles with 1/2 cup pumpkin sauce, half of the mushroom and onion mixture, 1/2 cup tofu ricotta cheese mixture, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese. Repeat this process. Top with remaining noodles, Sauce, and cheese. 
  4. Bake at 375 degrees for 35-45 minutes. Let stand for 10 minutes. 

* read labels! Some no-boil noodles contain eggs.

I liked this dish a lot, and I think it's one my family would enjoy as well. I might double the recipe and  make it for Thanksgiving this year in place of the Tofurkey.... I don't know. I'm the only one who ever eats the Tofurkey anyway! Hope you enjoy :)


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