Pumpkin Lasagna with Cashew Ricotta

I cannot get enough pumpkin these days.

Even though Halloween is far behind us, pumpkins from a month ago are still in perfect shape (do they ever go bad?), but I felt like I should get rid of them. We’re probably getting a Christmas tree soon, and this means the pumpkin decor is out of style. My mom also donated two MASSIVE pumpkins and I roasted all of them and made about 10 cups of puree-without having a clear use for them in mind. I knocked out a pumpkin pie and pumpkin oatmeal quick for Thanksgiving, but then was stuck. What else to do with that orange gourd!

I got some inspiration over Thanksgiving though and along with pumpkin turnovers (recipe coming soon) and soon-to-be-attempted pumpkin butter, I was set on making some pumpkin lasagna.

Pumpkin (or any squash for that matter) goes great with creamy, savory dishes and this lasagna showcased both the sweetness of the gourd and the richness of the ricotta.

I know you will LOVE this dish!

10 organic lasagna noodles, cooked

3 cups organic pumpkin puree

1 cup shredded vegan cheese, divided

1/3 cup fresh parsley, chopped

1/4 cup coconut milk

1/2 yellow onion, sliced

1 tbsp olive oil

1 tsp sea salt

1/4 tsp nutmeg

1/4 tsp black pepper

RICOTTA

1 1/2 cups organic raw cashews, soaked overnight

1/2 cup water

Juice of 1 lemon

1 tbsp nutritional yeast

1 clove garlic, minced

1 tsp dry mustard

1/2 tsp sea salt

  • Preheat oven to 375 degrees
  • Saute onions in olive oil over medium heat for 10 minutes or until browned
  • Mix onions into pumpkin puree-stir in sea salt, nutmeg and black pepper
  • Blend all ingredients for ricotta in a food processor or blender until creamy
  • Pour into bowl and stir in parsley
  • Mix cheese together with coconut milk
  • In a greased casserole dish (9X9 is a good size) layer a few tablespoons of the pumpkin mix on the bottom of the dish
  • Place three lasagna noodles ontop (I had to cut and reorganize mine a bit to make them fit)
  • Spread half of the pumpkin mix ontop of noodles evenly
  • Layer half of ricotta ontop of that
  • Repeat with more lasagna, then the remaining pumpkin and ricotta
  • Finish with remaining lasagna and then spread cheese/milk mixture ontop
  • Cover and bake at 375 degrees for 25 minutes
  • Uncover, and continue to bake for 15 more minutes

 

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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