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Vegan pumpkin lasagne – a little different

Prep 40 min·Cook 30 min·4 Portions·VEGAN·610 kcal
Vegan pumpkin lasagne rolls with pumpkin, spinach and vegan feta in tomato sauce

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

Equipment: Baking oven

Instructions

Pumpkin

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

Tomato sauce:

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

Spinach:

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

Lasagne:

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

Notes

Tip from my kitchen: the filled roll-ups are perfect to arrange in the tomato sauce the day before and bake just before serving. Leftovers keep, covered, for about 3 days in the fridge and freeze well too. If you like it extra juicy, spoon a little more tomato sauce over the roll-ups before baking.

Nutrition per serving: 610 kcal

© Verena Frei · frei-style.com

https://www.frei-style.com/en/vegan-pumpkin-lasagne

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