Hello lovelies, today I have a new pumpkin recipe for you, because I still haven’t had enough of the delicious autumn pleasure and I hope you had neither. This time it‘s a vegan pumpkin lasagne - a little different! Different, because this time I didn‘t layer the lasagne, I stuffed and rolled it up. The result may not taste different from a classic lasagne, but the look is definitely nicer. This rolled up pumpkin lasagne is a feast for the eyes.
The rolls are filled with delicious pumpkin (of course :-)) - but also with spinach and vegan feta. All this in combination with the aromatic tomato sauce makes the lasagne an irresistible treat.
Recipe
And now here is the recipe for this vegan pumpkin lasagne – a little different:
Equipment
- Baking oven
Ingredients
Pumpkin
- 1 kg (35 oz.) pumpkin (e.g. hokkaido or butternut squash) or sweet potato
- 2 Tbsp olive oil
- salt & pepper
Tomato sauce
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 2 Tbsp tomato paste
- 500 gr (18 oz.) tomatoes fresh or canned (chooped)
- 1 pinch of sugar
- Fresh herbs such as oregano, basil, rosemary alternatively: dried herbs
- Salt & pepper
Spinach
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 300 gr (11 oz.) fresh spinach
- 1 pinch of nutmeg
- 1/2 tsp salt
- 1 pinch of pepper
- 3 Tbsp vegan cream
furthermore:
- 250 gr (9 oz.) lasagne sheets
- 100 gr (3.5 oz.) vegan feta
Instructions
Pumpkin
- Peel the pumpkin if necessary and chop it into medium sized cubes
- Place them on a baking sheet, sprinkle oil on top and season with salt and pepper
- Bake for 20-25 minutes at 200°C (392°F) until they are soft
- Smash them to a puree with a fork – place aside
Tomato sauce:
- Peel and finely chop the onions and garlic
- Sauté in a pan with olive oil
- Add tomatoes, tomato paste and sugar – let simmer for approx. 10-15 minutes (a little longer if the tomatoes are fresh)
- Chop the fresh herbs and stir them into the sauce, season with salt and pepper
Spinach:
- Peel and finely chop the onions and garlic
- Sauté in a pan with olive oil
- Wash, dry and roughly chop the spinach
- Add it to the pan and roast it for approx. 3-4 minutes while stirring
- Add the cream, boil briefly and season with nutmeg, salt and pepper
Lasagne:
- Prepare the lasagne sheets according to the packet instructions
- Spread them on a surface and let them cool off
- Put the tomato sauce into a an ovenproof mold
- Then place a layer of pumpkin, spinach and feta each on a lasagne sheet, roll it up and place it into the tomato sauce - continue until all are rolled up
- Bake for about 30 minutes at 200°C (392°F)
The rolling up is a little more work, also because you have to pre-cook the lasagne sheets. But I think this additional work is so worth it, the lasagne is so much better to portion and also much prettier to serve. Great, if you have guests for example, or if you are a food blogger :-)! Lasagne is really one of the things that I don‘t like to take pictures of, because the layers are usually very delicious, but not very pretty! The pictures of this autumn lasagne turned out quite well because it was so colorful - have you already tried it?
The lasagne was also very well received by my children. It gets really juicy with the mashed pumpkin and because of the vegetables it‘s of course much healthier than the classic version. Once again a good way to offer the children different types of vegetables.
Do you like lasagne as much as we do and if so, how do you prefer it? Of course we also like the classic version very much, that you can easily veganize with minced meat alternatives, vegan béchamel and vegan cheese. But even more I like it with vegetables. You should definitely try this version!
Love, Verena
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