Vegan pumpkin & spinach LASAGNA (healthy, oil-free)

This spontaneous recipe idea turned out so good my boyfriend brought me Lasagna sheets the next day and said I needed to make it again haha. The best part is that it’s really healthy -especially if compared to “normal” lasagna. It contains only a fraction of the fat traditional lasagna would have and is incredibly tasty without the need of any cholesterol and saturated fats.

[recipe]

[recipe title=”Pumpkin & spinach lasagna” servings=”4 servings” time=”1 hour” difficulty=”easy” description=”Nothing screams COMFORT FOOD more than lasagna, am I right?.”]

[recipe-notes]

To be honest my kitchen is not-so-well equipped when it comes to spices. Italian herbs are lacking the most. So for this recipe I just used a “pizza spice“. However you could use typical lasagna spices: oregano, fennel seeds, basil – be creative & experiment!

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[recipe-ingredients]

• Lasagna sheets (I couldn’t find whole-grain so I bought spinach lasagna sheets)
• 1/4 Hokkaido pumpkin (1/2 if it’s a small one)
• 1 cup water
• 200g spinach
• 1 red bell pepper
• 1 canned tomatoes
• 200g cashews
• juice of 1 lemon
• 5 tbsp nutritional yeast
• Spices (Italian herbs, pepper, salt)
• Chives

[/recipe-ingredients]

[recipe-directions]

1. Wash the veggies and chop up the pumpkin and bell pepper. Remove excess water from the spinach by using a salad spinner.
2. In a pan combine 1/2 cup of water and the pumpkin chunks and stew them for about 10 minutes.
3. Add your spices: pepper, oregano, fennel seeds, basil. Then add the bell pepper. (You could also stew an onion with the pumpkin – but I don’t like onions.)
4. Blend the cashews, 1/2 cup of water, lemon juice and nutritional yeast until you get a creamy consistency. Set aside.
5. Preheat the oven to 190°C.
6. Stir in 3 tbsp of the cashew cheese and add the canned tomatoes to the veggies. Once the veggies are cooked start by placing a lasagna sheet in an ovenproof dish. Then distribute 2 tbsp of the veggies on top. Alternately layer lasagna sheets and veggie filling until you’ve filled up the baking dish. End with a lasagna sheet and add one last tbsp of the veggies. For the final touch spread the cashew cream on top.
7. Bake the lasagna for 25-30 minutes, top with chives and enjoy!

[/recipe-directions]

[/recipe]

 

Creating this recipe was so much fun and it took less time than I had expected. I’ll definitely make lasagna more often now. Let me know if you try and like this recipe.

Take care & lots of love,

Niki (@nutriousniki) ❤️