Pumpkin Lasagna
500g butternut pumpkin, chopped
1 teaspoon olive oil
1 medium onion, chopped
1 clove of garlic crushed
1 teaspoon of caster sugar, optional
1 tablespoon of wine
9 instant lasagna sheets or home made
200g of vegan cheese
make your own tomato sauce with lots of garlic, fresh tomatoes and Italian herbs.
Boil or steam pumpkin until soft. Drain and mash.
Heat oil in pan, add onion and garlic. Cook covered until onion is soft.
Add vegan sugar and vegan wine. Cook, stirring until almost all the liquid is evaporated. Stir onion mixture into pumpkin, mix well.
Place three lasagna sheets in greased long baking (deep) tray. Spread with half the pumpkin mix, then sprinkle vegan cheese, then spread 1/3 of tomato sauce. Repeat layers ending with remaining pasta sheets, remaining tomato sauce and sprinkle remaining cheese.
Bake in moderate oven for 30 minutes or until pasta in tender. This is a great recipe for when your having non vegos to dinner. They love it! So will you, and my kids can't get enough.
SO HOW'D IT GO?
I made this tonight and it was super yummy :) I used a combination of acorn squash and pumpkin, substituted port for the wine/sugar, and I also didn't have any vegan cheese, so I made my own tofu ricotta. I will def be making this often this fall! Thanks for the yummy recipe!