Autumn lasagne with pumpkin

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Hello lovelies, today I will share a new recipe for a tasty autumn lasagne with pumpkin, beetroot and spinach with you. It was created in another colaboration with Taifun Tofu and I’m very happy I was able to develop another recipe with their delicious tofu products. Do you remember the best vegan cheese cake with silken tofu here?  This time the star is a different tofu product from Taifun called FETO.

FETO

Taifun offers 3 different sorts of fermented tofu under the name Feto. For the production of FETO, fresh Natural Tofu is fermented with vegan starter cultures (lactic acid bacteria). As a result, the tofu is mildly acidified, and the sugars and carbohydrates in the tofu are already metabolized to a great extent. This process gives the tofu a deliciously mild acidic flavor and promotes the digestion and wholesomeness of the soy bean. In Asia fermented tofu and other fermented soy products such as tempeh and shoyu have been part of the traditional diet for centuries.

The cultures we use for fermentation are vegan plant-derived yogurt cultures, which are also used in the production of vegan cheese or yogurt alternatives. (Source: Taifun Tofu Homepage)

All I can say: FETO is super delicious, you can use it for hot or cold dishes. It’s perfect for salads and also for casseroles or oven veggies.

Or, like in my recipe, perfect for autumn lasagne with pumpkin. This tasty lasagne isn’t only made out of pumpkin, but also further seasonal vegetables such as beetroot and spinach. You can currently get both freshly harvested and that’s why they are so aromatic and yummy.

Ok, now here is the recipe for autumn lasagne with pumpkin:

5 from 1 vote

Autumn lasagne with pumpkin

An exquisite vegan lasagne with seasonal autumn veggies, which certainly goes well with young and old.

Prep Time:40 minutes minutes

Cook Time:40 minutes minutes

Total Time:1 hour hour 20 minutes minutes

drucken pinnen

Ingredients

Sauce:

• 2 onions
• 2 garlic cloves
• 2 cans of diced tomatoes each 400 gr/14 oz.
• 300 gr 10.5 oz. diced pumpkin (i.e. butternut or hokkaido)
• 2 Tbsp olive oil
• 200 ml 1 cup vegetable broth
• Salt
• Pepper
• Fresh thyme

Bechamel:

• 30 gr 1/8 cup margarine
• 30 gr 1/4 cup flour
• 100 ml 1/2 cup vegetable broth
• 200 ml 1 cup milk (i.e. oat)
• nutmeg
• Salt
• Pepper

Lasagne:

• 250 gr 9 oz. lasagne pasta (i.e. spelt)
• 2 small beetroots
• 200 gr 7 oz. pumpkin
• 100 gr 3.5 oz. fresh spinach (alternatively frozen)
• 1 Feto Natural from Taifun-Tofu

Topping:

• 1 Feto Herb from Taifun-Tofu
• 1 Tbsp olive oil
• 2 Tbsp breadcrumbs
• 1-2 Tbsp yeast flakes optional

Instructions

Sauce:

• Finely chop onions and garlic and sauté them in olive oil for approx. 2-3 minutes
• Add the pumpkin dices and sauté them shortly
• Add vegetable broth and tomatoes as well as all the herbs
• Simmer at medium heat with closed lid for approx. 10 minutes

Bechamel:

• Melt the margarine in a pot and stir in flour
• Deglaze with broth and milk, boil briefly until it thickens
• Season with salt, pepper and nutmeg

Lasagne:

• Crumble the Feto Natural with your hands
• Peel and cut beetroot and pumpkin in small slices (approx. 0.5cm/0.2“)
• Wash spinach
• Start layers in a large casserole (approx. 30x40 cm/12x16“)
• Begin with tomato sauce, then a layer of lasagne pasta, pumpkin, béchamel, Feto
• Continue with all other layers, use beetroots for the 2nd layer and spinach for the 3rd layer – add some salt onto the vegetables
• Finish off with béchamel
• Crumble the Feto Herb for the topping, mix with breadcrumbs, oil and optional with yeast flakes
• Add on top of the lasagne
• Bake at 200°C (392°F) with convection for 35-40 minutes until the lasagne pasta is soft

I used Feto Natural for the lasagne layers which turned out very well as you could still taste the texture. For the topping I used Feto Herb, which was very crusty and spicy.

Those 3 vegetables harmonize very well and I can report that even the kids were delighted. We ate the lasagne 2 days in a row as it was a large casserole. Perfect for the next party, family dinner or when you plan on precooking food. You can perfectly freeze this lasagne.

COLORFUL and YUMMY

The autumn lasagne with pumpkin is a great opportunity to serve different vegetables to picky eaters (children), especially because it’s so colorful. Not everyone likes beetroot but this way it’s really tasty and hardly anyone ever turns down a lasagne. Of course you can vary the vegetables or make this lasagne with pumpkin only.

Which is your favorite lasagne recipe? I will soon cook the classical version (of course vegan) with my delicious bolognese with tofu and eggplants (you can find the recipe here). Have you tried FETO yet? I can absolutely recommend it, especially now in autumn we eat lots of oven veggies and they go well with it. Either directly in the oven or cold as a side dish.

I hope you will try this recipe soon and I’m looking forward to your feedback.

Love,Verena

*This blog post was created in cooperation with Taifun Tofu – the recipes are my own.

This post is also available in: deutsch