It’s still super warm here, LA where I live is down the valley! However, I’m feeling a full-fledged fall spirit nonetheless. Such foodies like me of at least three years have it in common, that I’m not a fan of scary food. I fancy myself as being a classy person. Welcome this pumpkin lasagna by its vegan colleague. Guys… this is the kind of classy and tasteful pumpkin dish that is very easy to make for dinner.
Homemade » Recipes » mains
vegan pumpkin lasagna
October 18th, 2023 By Lauren Toyota3 Comments
NF
Starting with the recipe Jump to Video
It has already been mid-fall here in LA, however 94° in Los Angeles is Miami hot! I currently reside in the valley! I have been into the hot foodie scene for a long time and telling them I’m not the huge cheeseburger or jalapenos kind of scary eater. I can be the scrappy street kid, but I like to bring it classier. Switch over to this lasagna with pumpkin. It’s as classy and elegant as vintage pumpkin can possibly get and very easy to cook for dinner.
vegan pumpkin lasagna
Clearly those who are disliked of pumpkin-flavored foods should stop reading further. This depends on the sweetness of the pumpkin, but what pumpkin recipe would be a pumpkin recipe without it? In this vegan lasagna, tofu-ricotta, spinach and spiced-up pumpkin bechamel are layered separately while the herb chaoses. No tomatoes, nowhere! The pumpkin spices in the bechamel sauce affirm my love. This brings a cozy feel to this menu and makes it very savory. Watch the below clip to see how to assemble this delicious cuisine.
I sautéed sage and then added it in the tofu ricotta. If you love lasagna please check my classical recipe here, which appearently uses the same tofu ricotta. Another thing is that it can be customized according to your desire so you can make the myriad of layers but for the pumpkin lovers, this lasagna is going to enchant them.
For this recipe, two things I would like to point are the use of miso in the pumpkin bechamel. It makes it so spicy!. Besides, I always go for lasagna which has already been cooked and hence there is no need to cook the pasta. Actually, you can cook with gluten free pasta as well.
And you are asking yourself Y do you want to know how does it taste?Well, it’s not sweet. What comes to our mind might be those spices and pumpkin, but the trick to make it pure is to use pure pumpkin puree and only pumpkin.There’s no sugar. Pumpkins are earthy and a little bitter in taste. Such a feature is there in the given also. I believe it pairs with the vegan cheese, and it also has lots of nutritional yeast as well, so a lot of umami supplements in addition to the miso are also added. It is not sweet, as most customers assume. It has a lovely herby flavor from the fresh sage and basil. This pumpkin lasagna is a great recipe for fall, and I hope you enjoy it.
