Pumpkin Lasagna

This Pumpkin Lasagna is easy to make with simple ingredients and should be on your Thanksgiving dinner table. Once you’ve tried it, I guarantee this will be a staple the whole year. It is kids friendly and everyone in your family will enjoy. No one would taste and tell it is vegan, it tastes so much like the real deal, if not better.

Do you already have plans for your Thanksgiving and Christmas dinners? Think of recipes like these Garlic Brussels Sprouts Potatoes, my Chickpea Lentil Shepherd’s Pie, or even my Garlic Brussels Sprouts Mac and Cheese.

For more inspiration feel free to browse around simple use “holidays” in my search bar to keep your ideas going.

If you’re already excited for more goodies you came to the right place. You can be sure this Pumpkin Lasagna will hit your craving fast in no time. It is creamy, satisfying, comforting, cheesy, addictive, impressive and simply delicious.

What you need for this Pumpkin Lasagna recipe

The trick for this recipe is that you slice your pumpkin into what resembles lasagna noodle plates. So the best is to get some equipment ready before making this recipe:

First, a sharp knife, mandolin or food processor attachment to cut really thin lasagna noodles from pumpkin.

Second, a 10×10 inch casserole to assemble the lasagna.

Furthermore you will need:

• pumpkin
• Florentine Sauce
• vegan butter
• mushrooms
• onions
• vegan cheese

Optionally you can add:

• vegan parmesan

How to make Pumpkin Lasagna

Melt vegan butter in a casserole, add diced onions and fry for around 2 minutes. Next add mushrooms and fry for 5 minutes more one medium heat. Season with salt and pepper, set aside.

Then, you will need to preheat your oven to 425°F. Take the 10×10 inch casserole and start assembling the lasagna with a layer of Florentine sauce.

Follow this by pumpkin, fried mushrooms and onions. Divide vegan cheese (and the optional vegan Parmesan) and reserve half. Give a bit of the other half into the lasagna. Repeat until everything is used. The last layer should be the Florentine sauce. Sprinkle with the reserved, then bake for 45 minutes.

Last, serve on plates and enjoy.

This makes such an amazing vegetarian lasagna that everyone wants a second serving of in no time once it is baked and served.

Not only amazing for the holidays. I am sure this will be a regular staple in your kitchen, no matter when.

So satisfying and easy this vegetable lasagna with white sauce will be a request in your family at any day and time.

More Pumpkin recipes to try

How about my Pumpkin Red Curry (one pot). It is such a delicious curry which is made in one pot and ready in 30 minutes on the table. Plain or with rice, seriously so warming and comforting.

Pumpkin Pizza with Cranberry Sauce which alone is a staple for many things, yum.

If you try this Pumpkin Lasagna, tag me on Instagram and Facebook with a snapped picture.

Love seeing all of them.

Cheers, Florian.

Continue to Content

Pumpkin Lasagna

Yield: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This Pumpkin Lasagna is easy to make with simple ingredients and should be on your Thanksgiving dinner table. Once you've tried it, I guarantee this will be a staple the whole year. It is kids friendly and everyone in your family will enjoy. No one would taste and tell it is vegan, it tastes so much like the real deal, if not better.

Print

Ingredients

• 2 batches Florentine Sauce (add 2 Tbs of cornstarch)
• pumpkin, cut thin into 12 lasagna sheets
• 8 oz mushrooms
• 1 onion
• 2 Tbs vegan butter
• 4 oz vegan cheese
• salt, pepper to taste

Optional:

• Vegan Parmesan Cheese (3 ingredients, 1 min)

Instructions

1. Melt vegan butter in a casserole, add diced onions and fry for around 2 minutes. Next add mushrooms and fry for 5 minutes more one medium heat. Season with salt and pepper, set aside.
2. Then, you will need to preheat your oven to 425°F. Take the 10x10 inch casserole and start assembling the lasagna with a layer of Florentine sauce.
3. Follow this by pumpkin, fried mushrooms and onions. Divide vegan cheese (and the optional vegan Parmesan) and reserve half. Give a bit of the other half into the lasagna. Repeat until everything is used. The last layer should be the Florentine sauce. Sprinkle with the reserved, then bake for 45 minutes.
4. Last, serve on pla​tes and enjoy.

Nutrition Information:

Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 411Total Fat: 27.9gSaturated Fat: 11.9gTrans Fat: 0gUnsaturated Fat: 5.1gCholesterol: 0mgSodium: 297mgCarbohydrates: 35gFiber: 6.5gSugar: 17gProtein: 10.2g