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.

Vegane Kürbislasagne - mal anders

Recipe

And now here is the recipe for this vegan pumpkin lasagne – a little different:

Vegane Kürbislasagne - mal anders

Vegan pumpkin lasagne

A delicious pumpkin lasagna that is not layered but rolled.
5 from 1 vote
Print Pin Rate
Course: Hauptgericht, Main Course, Side Dish
Keyword: Feta, Kürbis, Kürbislasagne, Lasagne, lecker, Spinat, Vegan
Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 4 Portions
Author: Verena Frei

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)
Tried this recipe?Mention @frei_style or tag #frei_style!

Vegane Kürbislasagne - mal anders

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?

Vegane Kürbislasagne

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.

Vegane Kürbislasagne - mal anders

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

If you have Pinterest, you can find me here and please feel free to pin this picture:

Vegan pumpkin lasagne

This post is also available in: DE

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