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!