Vegan pumpkin lasagne
A delicious pumpkin lasagna that is not layered but rolled.
Servings: 4 Portions
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)