Autumn lasagne with pumpkin
An exquisite vegan lasagne with seasonal autumn veggies, which certainly goes well with young and old.
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
Nutrition
Serving: 4g