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

Serves 4

Ingredients

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)

Directions

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.

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Vegetarian Lasagna Image from Shutterstock

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This noodle-free vegan lasagna recipe is the perfect way to lighten the lasagna load that fits the bill for summer while still providing you with the comfort of its traditional counterpart. Enjoy!

It may seem odd at first in a lasagna, but sweet potato makes for an excellent vegan cheese. The mustard and garlic powder cut the sweet potato taste, making it more tart, and the nutritional yeast adds that cheesy taste we know and love. The sweet potato’s texture is also creamy and thick, which means it is easy to spread (and very filling!). As for the lasagna “noodles“, this recipe uses baked strips of zucchini and eggplant, which soften to the texture of noodles, although much lighter and more moist, but still manage to hold their own, so they don’t crumble in the lasagna.

Recipe: Noodle-Free Vegan Lasagna

Serves 4

Ingredients

For the Veggie Layers

• 1 large eggplant
• 1 large zucchini
• Dash of salt, pepper and oregano
• 1 tablespoon olive oil

For the Cheese

• 1 baked sweet potato
• 1 teaspoon mustard
• 2 tablespoon nutritional yeast
• 1 tablespoon extra-virgin olive oil
• Dash of salt and pepper
• 1/2 teaspoon garlic powder

For the Assembly

• 8 ounces pureed tomatoes
• Dash of salt, pepper and oregano

Directions

Slice zucchini and eggplant along their length to form thin, 1/2-strips. Place each piece flat on a baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Bake in a 375 degree Fahrenheit oven for 20 minutes or until the vegetables have browned, but have not become hard and crispy.

For the sweet potato cheese, pop a whole sweet potato in the oven at 375 degrees Fahrenheit for approximately 40 minutes, or until the sweet potato is soft throughout. Peel the skin off and mix the potato in a medium bowl with mustard, nutritional yeast, extra-virgin olive oil, garlic powder, salt and pepper.

For assembly, alternate levels of zucchini and eggplant strips with sweet potato “cheese” so that there are two levels of cheese and three of the vegetable strips. Pour 1 cup of pureed tomatoes on top of the finished layers. Season with salt, pepper and oregano and dollop the remaining cheese.

Bake in the oven at 375 degrees F for 30 minutes. Serve hot or cold.

Photo Credit: GlowKitchen

The post Noodle-Free Vegan Lasagna Recipe appeared first on EcoSalon.