23 de mayo de 2023

Vegan Pumpkin Lasagna with Spinach Ricotta

This vegan pumpkin lasagna with spinach ricotta is a delicious vegan twist on a classic Italian dish. Made with layers of tender lasagna noodles, a creamy pumpkin sauce, and a vegan ricotta cheese made with spinach and tofu, this vegan lasagna is sure to become a family favorite. It’s creamy, rich, and packed with flavor, and the perfect way to enjoy a comforting Italian-style meal without the use of animal products.

Ingredients

9 lasagna noodles
1/2 cup pumpkin puree
1/4 cup vegan cream cheese
1/4 cup vegan Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon salt, or to taste
1/4 cup nutritional yeast
1/4 cup vegan butter
1/4 cup all-purpose flour
2 cups vegan milk (such as almond or oat milk)
1/2 teaspoon apple cider vinegar
1/2 cup vegan sour cream
1/4 cup chopped fresh parsley, plus more for garnish
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 (14 oz.) block extra-firm tofu, drained and crumbled
1 clove garlic, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon salt, or to taste

Preparation

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish with vegan butter.

Cook the lasagna noodles according to the package instructions. Drain and set aside.

In a medium bowl, combine the pumpkin puree, vegan cream cheese, vegan Parmesan cheese, garlic powder, onion powder, oregano, basil, nutmeg, pepper, cinnamon, and salt. Mix until well-combined. Set aside.

In a medium saucepan over medium-high heat, melt the vegan butter. Add the flour and whisk until smooth. Cook for 1 minute, stirring constantly. Slowly add the vegan milk, whisking constantly until the mixture is smooth and thick. Add the apple cider vinegar and stir to combine. Remove from the heat and stir in the vegan sour cream and parsley. Set aside.

In a medium bowl, combine the spinach, crumbled tofu, garlic, nutmeg, pepper, and salt. Mix until combined. Set aside.

Spread 1/4 of the pumpkin sauce in the bottom of the prepared baking dish. Top with 3 lasagna noodles. Spread half of the spinach ricotta mixture over the noodles. Top with 1/4 of the remaining pumpkin sauce. Add 3 more noodles, followed by the remaining spinach ricotta mixture. Top with 1/4 of the remaining pumpkin sauce. Add remaining noodles and spread the remaining pumpkin sauce over the noodles. Top with the vegan cheese sauce.

Bake for 30 minutes, or until the top is golden brown and bubbly. Let cool for 10 minutes before serving. Garnish with fresh parsley, if desired. Enjoy!