15-30 minutes preparation, 60 minute cooking time

Serves 6-8 people

 

Ingredients

  • Passata or tomato pasta sauce

  • Wholegrain lasagne sheets

Pumpkin Layer

  • 1 Medium Pumpkin (roasted & pureed)

  • Salt & Pepper to taste

Mushroom & Spinach Layer

  • 375grms sliced button mushrooms

  • ¾ Cup Veggie stock

  • 1 tbspn Potato or Tapioca starch

  • 1 Bunch Spinach shredded

  • Oregano

Cauliflower Sauce

  • 1 head cauliflower

  • 2/3 - 1 cup almond or soy milk

  • 1 tsp garlic powder

  • ½ Onion

  • 1 heaped teaspoon miso

  • 1/8 tsp. Nutmeg

  • 1/4 cup Nutrional yeast

Salt & Pepper to taste

  • Vegan Parmesan Cheese

  • 1 Cup Ground Almonds

  • 1/2 Cup Yeast Flakes

  • 1 tsp. garlic powder

  • 1/2 tsp. sea salt

 

Method

  1. Heat oven to 200c (400f)

  2. If you do not have pumpkin cooked previously you will need to roast your pumpkin until tender. Quickest way is to cut pumpkin up into small pieces and cook for 20 - 30 minutes at 180c/350f.

  3. Cut cauliflower into small chunks, chop the ½ onion into 2 pieces and peel the garlic. Put all three into a pot with a little water and steam for 6-10 minutes until tender. Strain off water.

  4. Add steamed cauliflower, onion and garlic to the remaining remaining ingredients and blend or process until smooth. Set aside.

  5. Put the mushrooms into a dry skillet covered and cook over high heat until they start to sizzle, remove lid stir until mushrooms have browned a little. At this stage there will be liquid from the mushrooms in the skillet. Add the shredded spinach and fresh herbs and cover, cook until both are wilted around 1 minute. Turn down to low and add stock mixed with the starch, stir until thickens. Set aside.

  6. Mix Pumpkin puree with seasonings.

  7. For Vegan Parmesan Cheese add all the ingredients to a grinder and whiz them up for 30 seconds or until you get the desired result. I do this in my spice grinder which is only small which means I do about 1/4 cup at a time.

  8. To assemble put some pumpkin in the bottom of a lasagne dish and top with lasagne sheets. Next spread over passata then all of the mushroom and spinach mixture, top that with pumpkin and then lasagne sheets. Next layer put passata topped with pumpkin then lasagne sheets.  To finish top with the remaining passata and then the cauliflower sauce. Shake optional vegan parmesan cheese over top. Please note that when cooked the cauliflower top cracks, it tastes great but if you don't want a cracked top, cook the lasagne with out the cauliflower sauce and then add it after it has come out of the oven.  If you are going to do the latter method I suggest not making the cauliflower sauce until 10 minutes before the lasagne is done, that way it will be nice and hot.

  9. Cook in oven for 45 minutes (or as per instructions on pack), let sit for 5 minutes before serving.

 

Low Fat Lasagne

Pumpkin & Spinach

Sarah Eve Matthews  ©2018