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


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!



  • 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



  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!




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) ❤️


About Author

Niki is a 22-year-old dentistry student from Germany. She loves to inform herself on nutrition and shares healthy vegan recipes with her followers on Instagram.

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