Vegan pumpkin lasagne – a little different

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

<p class="MsoNormal"><strong>furthermore: </strong></p>

• 250 gr (9 oz.) lasagne sheets
• 100 gr (3.5 oz.) vegan feta

Pumpkin

1. Peel the pumpkin if necessary and chop it into medium sized cubes
2. Place them on a baking sheet, sprinkle oil on top and season with salt and pepper
3. Bake for 20-25 minutes at 200°C (392°F) until they are soft
4. Smash them to a puree with a fork – place aside

<p class="MsoNormal"><strong>Tomato sauce: </strong></p>

1. Peel and finely chop the onions and garlic
2. Sauté in a pan with olive oil
3. Add tomatoes, tomato paste and sugar – let simmer for approx. 10-15 minutes (a little longer if the tomatoes are fresh)
4. Chop the fresh herbs and stir them into the sauce, season with salt and pepper

<p class="MsoNormal"><strong>Spinach:</strong></p>

1. Peel and finely chop the onions and garlic
2. Sauté in a pan with olive oil
3. Wash, dry and roughly chop the spinach
4. Add it to the pan and roast it for approx. 3-4 minutes while stirring
5. Add the cream, boil briefly and season with nutmeg, salt and pepper

Lasagne:

1. Prepare the lasagne sheets according to the packet instructions
2. Spread them on a surface and let them cool off
3. Put the tomato sauce into a an ovenproof mold
4. 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
5. Bake for about 30 minutes at 200°C (392°F)