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Pumpkin Lasagna

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A heartwarming pumpkin lasagna that combines creamy layers with the rustic charm of autumn, perfect for any gathering.

Ingredients

Scale
  • 2 batches Florentine Sauce (with 2 Tbs of cornstarch)
  • 12 lasagna sheets of thinly sliced pumpkin
  • 8 oz mushrooms
  • 1 onion
  • 2 Tbs vegan butter
  • 4 oz vegan cheese
  • Salt and pepper to taste
  • Vegan Parmesan Cheese (3 ingredients, 1 min)

Instructions

  1. Prepare the Florentine Sauce: In a saucepan over medium heat, melt the vegan butter. Add finely chopped onions and sauté until translucent and fragrant, about 5 minutes. Then, toss in the mushrooms and cook until softened, another 3-4 minutes. Pour in the Florentine sauce and stir to combine. Sprinkle in the cornstarch to thicken and set aside.
  2. Slice the Pumpkin: Cut the pumpkin into thin sheets, about 1/8 inch thick, for roasting and layering. If using canned pumpkin, skip this step.
  3. Layer the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of Florentine sauce in a baking dish. Lay pumpkin slices overlapping slightly, pour sauce over, and sprinkle with vegan cheese. Repeat layers and finish with sauce on top.
  4. Top It Off: Generously sprinkle homemade vegan Parmesan cheese over the top for crunch.
  5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
  6. Let It Rest: Allow the lasagna to rest for about 10-15 minutes before serving.

Notes

For a gluten-free option, replace lasagna sheets with thinly sliced zucchini or butternut squash. This recipe can be prepared a day in advance; just add extra baking time if refrigerated.

Nutrition

Keywords: pumpkin lasagna, vegan lasagna, comfort food, fall recipes

Find it online: https://ivoryapron.com/pumpkin-lasagna/