One of my most fun things to do is to play in my kitchen creating new recipes. And this one is a fav!
Pumpkin Lasagna?! Yes, Pumpkin Lasagna! Why not?..There is pumpkin ravioli. This recipe is the byproduct of me standing in front of my fridge saying to myself, “what can I make that I have never made before?”
It was my desire to use the pumpkin before it went bad that started me on this journey. From there, I built a recipe around that. I wanted a complimentary richness and mild creaminess which lead me to the pine nut. I wanted to give the dish a bit of umami to keep it from being sweet…thus, the mushrooms. This recipe is easy, rich, filling, delish and totally original!
3/4 lasagna pasta
1 and 3/4 cup pine nuts
1/2 large sweet onion
1 teaspoon of cardamom (optional)
2 cups of sliced mushrooms
2 cans of pumpkin
3 tablespoons soy milk
Olive oil for cooking (OR for an even healthier option, simmer in mushroom broth)
Boil 3/4 box of lasagna pasta in salted water. Take out 2 minutes before directions say to do so. Cool and lay in flat place.
Chop onion and mushrooms and saute in as little olive oil as you can or mushroom broth. Salt.
Pre-heat over to 400.
In a blender, add pine nuts and soy milk and blend until creamy. Set aside.
Layer in 1 layer of cooked lasagna in 7″x9″ pan.
Spread a layer of the pine nut cream.
Spoon in and flatten a layer of pumpkin and then the mushroom/onion combo.
Sprinkle a heavy layer of vegan parmesan.
Repeat until you have built the pan to the top.
You should have 3 layers of pasta, two interior layers of all the fillings above. The top and exposed final layer should just be pumpkin (final 20%), pine nut cream, and vegan cheese. (No mushrooms)
Bake for 40 minutes. Let stand for 10. Enjoy!
SUBSCRIBE to Awesome Vegans with Elysabeth Alfano on iTunes and on my Youtube Channel, Elysabeth Alfano. And be sure to subscribe to my monthly newsletter to never miss a Facebook Live interview session or live cooking demos.