Are you ready to indulge in a comforting dish that’s both creamy and nutritious? Dive into this Vegan Cheesy Pumpkin Lasagna Bake, a delightful twist on the classic Italian favorite that will leave your taste buds dancing! With layers of rich pumpkin puree, savory cashew cheese, and fresh spinach, this lasagna is not only a feast for the eyes but also a wholesome meal that can easily impress your family and friends. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, this recipe is your ticket to a delicious culinary adventure. Get ready to savor every bite!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups pumpkin puree
- 1 cup cashew cheese
- 2 cups spinach, chopped
- 1 teaspoon Italian seasoning
- 1 cup marinara sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
- Cook lasagna noodles according to package instructions in salted boiling water until al dente. Drain and rinse with cold water to prevent sticking.
- In a medium bowl, mix pumpkin puree with Italian seasoning, salt, and pepper. Ensure the mixture is well combined and smooth.
- Prepare cashew cheese by blending soaked cashews until creamy if not using pre-made vegan cheese.
- Layer the lasagna in the baking dish: Start with a thin layer of marinara sauce on the bottom, then place three lasagna noodles to cover the base.
- Spread a layer of pumpkin mixture evenly over the noodles, followed by a sprinkle of chopped spinach and dollops of cashew cheese.
- Repeat layering process two more times, ending with a final layer of marinara sauce and cashew cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes until the top is golden and slightly crispy.
- Let the lasagna rest for 10 minutes before serving to allow it to set and cool slightly.
- Slice into 6 portions and serve hot, garnishing with fresh herbs if desired.
Tips
- Prep Ahead: To save time, you can prepare the pumpkin mixture and cashew cheese a day in advance. Just store them in the fridge until you're ready to assemble the lasagna.
- Noodle Alternatives: If you’re short on time, consider using no-boil lasagna noodles to skip the cooking step. Just ensure you add a bit more marinara sauce to keep everything moist.
- Customize Your Layers: Feel free to add other veggies like mushrooms, zucchini, or bell peppers for extra flavor and nutrition. Just sauté them lightly before layering.
- Make It Cheesy: If you want a cheesier flavor, consider adding nutritional yeast to the pumpkin mixture or sprinkling some on top before baking.
- Resting Time: Allowing the lasagna to rest for 10 minutes after baking helps it set better, making it easier to slice and serve.
- Garnish with Fresh Herbs: A sprinkle of fresh basil or parsley on top before serving adds a pop of color and freshness that elevates the dish even more!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 0mg
