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Vegane Kürbislasagne - mal anders
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5 from 1 vote

Vegan pumpkin lasagne

A delicious pumpkin lasagna that is not layered but rolled.
Prep Time40 mins
Cook Time30 mins
Course: Hauptgericht, Main Course, Side Dish
Keyword: Feta, Kürbis, Kürbislasagne, Lasagne, lecker, Spinat, Vegan
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)