Published on VegWeb (https://vegweb.com.)

Pumpkin Lasagna

Author: 
TriEmili
Preparation Time: 
15 minutes
Servings: 
4
Cooking Time: 
45 minutes
Ingredients: 
  • 16 oz sliced fresh mushrooms
  • 1/2 cup chopped greed onion
  • 1 teaspoon salt
  • 1-2 tbs coconut oil
  • 1 15 oz can pumpkin puree 
  • 1 cup canned coconut milk
  • 1 tbs dried sage leaves
  • pepper to taste
  • 9 no boil lasagna noodles*
  • 1 cup vegan ricotta cheese (see recipe below)
  • 3/4 cup vegan Parmesan cheese [1]
  • 2 cups vegan mozzarella cheese [2]
  • 1 lb extra firm tofu, drained
  • 1 tsp lemon juice
  • 1/4 cup nutritional yeast
  • 2 tbs Italian seasonings
  • 1/4 tsp garlic powder seasonings
Directions: 
  1. In a large skillet, saute the mushroom, 1/2 tsp salt and green onions in coconut oil over medium high heat until tender. Set aside.
  2. In a small bowl, whisk together the pumpkin, coconut milk, sage, 1/2 tsp salt, and pepper.
  3. In another small bowl mash the tofu, lemon juice, nutritional yeast, Italian seasonings, and garlic powder.
  4. spread 1/2 cup pumpkin sauce in an 11 x 7 in baking dish. top with 3 noodles. Top the layer of noodles with 1/2 cup pumpkin sauce, half of the mushroom and onion mixture, 1/2 cup tofu ricotta cheese mixture, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese. Repeat this process. Top with remaining noodles, Sauce, and cheese. 
  5. Bake at 375 degrees for 35-45 minutes. Let stand for 10 minutes. 



* read labels! Some no-boil noodles contain eggs.

Source URL: https://vegweb.com./recipes/pumpkin-lasagna-0

Links:
[1] http://www.galaxyfoods.com/galaxy-products/vegan/vegan-topping/
[2] http://daiyafoods.com/our-products/mozzarella