This recipe is super healthy (i mean its basically all veggies) and (in my opinion) much easier and quicker to make than regular lasagna. It’s sooo flavorful and absolutely perfect for fall, but it most definitely doesn’t taste the way you’d expect lasagna to taste(i feel like i always say something like this hahah)
Anyways I actually made an effort to use proper (ish haha) measurements so yay go me I really really hope you like this one!!
This lasagna consists of 4 main layers; the pasta (i used sliced aubergine instead but feel free to use whatever you like), a pumpkin béchamel, tofu ricotta and a pumpkin and mushroom filling.
Ingredients:
- 1 large eggplant
- Pumpkin Bechamel (scoll down :))
- Pumpkin, Mushroom filling (scroll down again haha)
- Tofu ricotta (recipe here)
Instructions:
First, preheat the oven to 220°C and prepare your pumpkin mushroom filling, pumpkin béchamel and tofu ricotta. Slice your aubergine, add some salt and pepper on top and put it in the oven for a few minutes. After that’s done, simply assemble your lasagna: I like to start with a layer of the mushroom filling, add some ricotta on top, then sliced aubergine, then pumpkin béchamel. Just keep doing that until you’re out of ingredients add put the entire thing in the oven until the béchamel layer gets golden brown on top. Done, yay! 🙂
Pumpkin Bechamel:
Ingredients:
- ½ cup sliced almonds
- 2/3 cup chopped pumpkin
- 1 large onion, chopped
- 2 cloves garlic
- unsweetened almond milk
- juice of 1 lemon (half a lemon if you want less of a tang)
- 1 tsp mustard
- 1 tsp miso paste
- 2 tbsp nutritional yeast
- 1 tsp olive oil (optional, but makes the sauce creamier)
- ½ tsp chili flakes
- ½ tsp turmeric
- salt and pepper to taste
- 1 tsp cornstarch
Instructions:
Sauté the onion and garlic and cook the pumpkin, then add all the ingredients to a blender and blend, done! 🙂 easy peasy none of the usual béchamel shenanigans
pumpkin & Mushroom filling:
- 2 large tomatoes
- 1 cup chopped pumpkin
- lotttsss of chopped mushrooms (like 4 cups? idk use however much you want haha)
- 1 large onion, chopped
- 3 cloves garlic
- 2 fresh red chilis (optional but i like it, use more or less if you feel like it)
- mustard seeds
- cumin
- fresh basil
- dried rosemary
- paprika
- salt and pepper to taste
Instructions:
Sauté the onion in some olive oil, along with the mustard seeds and cumin, then add the tomatoes, garlic, chilis, dried rosemary, paprika and pumpkin. Let cook for a few minutes, then add the chopped mushrooms, add salt, pepper and fresh basil at the very end.