Description
A cozy pumpkin vegan lasagna with layers of creamy filling and vibrant spinach, perfect for chilly evenings.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups pumpkin puree
- 1 cup vegan ricotta
- 2 cups spinach
- 2 cups marinara sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 3-5 minutes.
- Add the spinach and cook until wilted, about 2 minutes, then set aside to cool.
- In a bowl, mix the pumpkin puree, vegan ricotta, Italian seasoning, and salt and pepper until creamy.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer three noodles, half of the pumpkin mixture, half of the spinach, and drizzle marinara sauce on top.
- Repeat with three noodles, the remaining pumpkin mixture, the rest of the spinach, and more marinara. Top with the last three noodles and finish with marinara sauce.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Let cool for 10 minutes before slicing and serving.
Notes
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg