VEGAN PUMPKIN LASAGNA

Any excuse to make a pasta dish? There is one! And this one is a three pointers because of all its nutritional value!

Cooked pumpkin is as sweet as it takes and pasta is my favorite dish of all. So add it a little green and make it vegan, and I feel completely satisfied!

This recipe is a little bit more elaborated, but truly simple.

VEGETABLE INGREDIENTS:

+ 1/2 bag of spinach

INGREDIENTS FOR VEGAN TAHINI RICOTTA:

+ 1 package of super firm (no flavor) tofu

+ 1/2 warm water

+ 3 cloves of garlic

+ 1 lime juice

+ Salt & pepper

STEP 1 — Place all the tahini ricotta ingredients in the blender and blend until consistency is similar to an Alfredo sauce.

INGREDIENTS FOR PUMPKIN SAUCE:

+ 1/2 pumpkin

+ 1 cup almond milk

+ 1/2 tbsp maple syrup or agave

+ 1/2 tbsp cinnamon

+ 1/2 tbsp nutmeg

+ Salt & pepper

STEP 2 — Boil pumpkin in pressure cooker for 5 min.

STEP 3 — Carve out the flesh and place it in blender with the remaining of the ingredients.

STEP 4 — Boil the lasagna al dente and assemble in a baking tray to prevent sticking.

STEP 5 — Meanwhile, sauce spinach with a drizzle of olive oil and salt.

STEP 6 — Assemble the lasagna dish by spreading the pumpkin sauce on the bottom of the tray. Then add a layer of noodles on top. Add a layer of tahini ricotta and spread the spinach on top. Add another layer of noodles and finish up by spreading a thin layer of pumpkin sauce.

STEP 7 — Preheat the oven to 375 degrees and place the tray inside to cook for 10-15 min. And voila! You can add some fresh spinach on top if you wish!