This pumpkin lasagna takes a traditional recipe, infuses it with iconic fall flavors, and makes it vegan to boot. You’re welcome.
Pumpkin season is here, and why not kick it off with a bang? This vegan pumpkin lasagna recipe is a healthy, delicious, and celebratory way to enjoy the fall season’s most prized ingredient.
Vegan Pumpkin Lasagna Recipe
For the filling
- 9-ounce package lasagna noodles
- 1 large onion, diced
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- 1 pound fresh spinach, chopped
For the sauce
- 3 cups pumpkin puree
- 1 cup coconut milk
- 1 ½ cups almond milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 3 cup shredded vegan cheese (I used Daiya)
Preheat the oven to 375 degrees Fahrenheit. Brush the bottom of a 9×13-inch baking dish with olive oil.
In a large skillet over medium-high heat, add the onion, olive oil, and coconut oil. Once the onion turns translucent add in the garlic and spinach. Stir while cooking until the garlic has wilted. Transfer the mixture to a plate and return the pan to the stove.
To the same pan, add in the pumpkin, salt, pepper, oregano, and thyme. Stir in the coconut milk and almond milk. Cook the sauce for three to five minutes, stirring occasionally until it thickens.
To prepare the lasagna, pour one cup of the sauce into the bottom of the greased dish. Add a layer of noodles, 1/3 of the spinach mixture, one cup of cheese, 1/3 of the sauce mixture, and repeat until all the noodles are gone. The top layer should be covered with any remaining sauce and a generous amount of remaining cheese.
Cover the lasagna with aluminum foil and pop the dish into the oven. Bake for 30 minutes. Remove the aluminum foil and bake uncovered for an addition 15 minutes.
Let the lasagna sit for 10-15 minutes at room temperature before serving.
Vegetarian Lasagna Image from Shutterstock