How to make vegan pumpkin lasagna?
Looking for new recipe adventures? Want to learn how to make vegan pumpkin lasagna? Check out this quick and easy recipe and enjoy!
TOTAL TIME: 1HOUR 30MIN
Large peeled and deseeded pumpkin, thinly sliced
1 large eggplant, sliced
2 tsp. of extra virgin olive oil
1 large onion, finely chopped
3 celery sticks, finely chopped
3 garlic cloves, crushed
2-3 tsp. of dried oregano leaves
(1/2 cup) dried red lentils
2 cans of diced tomatoes
8 oz. of vegan cream cheese
1/4 cup of almond milk
2 tbsp. chopped fresh herbs, to serve
Preheat oven to 390F. Line 2 large baking trays with baking paper. Place the pumpkin and eggplant on the prepared trays. Lightly spray with oil. Bake for 20 minutes.
Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion and celery, stirring, for 5 minutes. Add the garlic and oregano. Cook, stirring, for 1 minute, then add the lentils, tomato and 1 cup of water. Bring to boil. Reduce heat to low and simmer, partially covered, for 20-25 minutes.
To make the ‘cheese’ sauce, place all the ingredients in a food processor and process until smooth.
Lightly spray large enough baking dish with oil. Spread 1/2 cup of lentil mixture over base of prepared dish. Arrange half the pumpkin in a single layer on top. Top with half the remaining lentil mixture and half the eggplant. Drizzle over a little ‘cheese’ sauce. Repeat layering with the remaining pumpkin, lentil mixture and eggplant, finishing with remaining ‘cheese’ sauce. Bake for 30 minutes or until golden and bubbling. Top with extra herbs and drizzle with a tsp. of Slocal pumpkin oil