Vegan Pumpkin Lasagne

The following article was written by Ashley Palmer.

Looking for a unique addition to your fall menu lineup? Look no further than this delectable dish featuring my favorite fall ingredient: pumpkin!

When I originally saw this vegetarian recipe on the Taste of Home website, I knew that I had to add it to my repertoire. This recipe was easily veganized by replacing just a few ingredients, and let's be honest: Any time a dish involves pasta and pumpkin, it's sure to be a hit. Enjoy!

Vegan Pumpkin Lasagne
1/2 lb. fresh mushrooms, sliced
1 small onion, chopped
1/2 tsp. salt
2 tsp. olive oil
1 15-oz. can solid-pack pumpkin
1/2 cup soy milk
1 tsp. dried sage
Dash pepper
Cooking spray
1 12-oz. pkg. no-cook lasagne noodles
2 cups tofu ricotta cheese
1 cup vegan mozzarella shreds
1/4 cup vegan parmesan

Preheat the oven to 375°F.
In a large skillet, sauté the mushrooms, onion, and 1/4 teaspoonful of the salt in the olive oil until tender, then set aside.
Combine the pumpkin, soy milk, sage, pepper, and remaining salt in a small bowl and mix well.
Coat a baking dish with the cooking spray. Spread about 1/4 cup of the pumpkin sauce in the bottom of the dish and top with a layer of noodles. Add 1/4 cup of the pumpkin sauce, spreading evenly to the edges of the noodles. Add half the mushroom mixture, 1/2 cup of the tofu ricotta, 1/2 cup of the vegan mozzarella shreds, and 1 tablespoonful of the vegan parmesan cheese in layers. Repeat the layers, then top with the remaining noodles and sauce and sprinkle with the remaining vegan cheese.
Cover the dish with foil and bake for 50 minutes. Let stand for 10 minutes before cutting.

Makes 6 to 8 servings

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Vegan Pumpkin Lasagne

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