Pumpkin Sage Lasagna
Pumpkin Sage Lasagna combines savory pumpkin, zucchini, spinach, vegan cheese, and gluten free noodles to transforms traditional lasagna into a vegan and gluten free meal appropriate for any special occasion dinner.
Equipment
- baking pans, 1- 9 x 13, or 2- 8 x 8
- large pot
- coffee or spice grinder ( to grind flax seeds)
Ingredients
Pumpkin Sage Sauce
- 1 large onion,chopped 2- cups
- 1 Tablespoon olive oil
- 2 tsp chopped garlic
- 2 15-oz Can of Crushed tomatoes
- 2 15-oz Cans of Canned pumpkin Make sure you are not using sweetened pie filling!
- 1 15-oz can of coconut milk
- 1 cup water to thin sauce
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
- 3 Tablespoons fresh sage, finely chopped
- 1 Tablespoon fresh rosemary, finely chopped
- 1/2 Teaspoon ground nutmeg
- 1/4 Teaspoon ground cinamon
- 2 Teaspoons chopped garlic
Ricotta Mixture
- 1 Tablespoon flax seed
- 3 Tablespoons water
- 2 Cups vegan ricotta I used Kite Hill Brand Almond Ricotta
- 1/2 Cup fresh parsley, chopped I used the flat leaf variety
- 1/4 Cup vegan parmesan I used Violife Brand
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground pepper
- 1 Teaspoon chopped garlic
- 1 Teaspoon fresh sage, finely chopped
- 1 Teaspoon fresh rosemary, finely chopped
- 1/2 Teaspoon ground nutmeg
- 4 Tablespoons water If needed
Vegetables
- 4 Cups zucchini thinly sliced with peels on, about 4 medium sized.
- 2 Cups Fresh Spinach leaves stems removed.
Putting it all Together
- 9 Ounces Brown Rice Lasagna Noodles I used Jovial Brand
- 1 Pound Mozzarella Shreds I used 2- 8 OZ. packages of Violife Brand Mozzarella Shreds
- 2 Cups Vegan Parmesan, grated I used the Violife brand wedge
Instructions
Pumpkin Sage Sauce
- In a large skillet, add 1 Tablespoon of oil, and 2 cups of chopped onions and over medium heat. Cook until the onion becomes translucent.
- Add the chopped garlic and stir to combine. Transfer onion mixture to a large pot.
- Add the remaining Ingredient to the pot with the onions. Stir to combine. Bring mixture to a boil, then reduce the heat. Simmer for 20 minutes.
- Remove from heat and set aside.
Ricotta Mixture
- Grind the flax seeds in a spice grinder or coffee grinder until it is a fine powder.
- Combine 3 Tablespoon of water with the flax seed and stir. Let the mixture set for 10 minutes. This mixture is known as a "flax egg." Set mixture aside yo be used in the ricotta mixture.
- Combine the vegan ricotta cheese with 1/2 cup of the grated vegan parmesan cheese, fresh parsley, sage, and rosemary, salt, pepper, garlic, and nutmeg. Add in the flax egg. If the mixture is especially stiff, add in water one Tablespoon at a time until the mixture is easy to spread.
- Set the ricotta mixture aside.
Vegetables
- Wash the zucchini and cut off the ends. Do not peel. Slice the zucchini into thin slices and set aside.
- Wash and dry the spinach leaves. Cut off the long stems. Set aside
Putting it all Together
- Heat the oven to 350°.
- In a 9 x 13 baking pan, Place one cup of pumpkin sage sauce in the bottom of the pan.
- Place a layer of uncooked lasagna noodles on top of the sauce.
- Spread a thin layer of the Ricotta mixture, about 2 Tablespoons, on each noodle.
- Sprinkle 1/3 of the mozzarella shreds over the top of the noodles and ricotta.
- Place slices of zucchini in rows on top of the mozarella.
- Place a layer of spinach leaves, one leaf thick on top of the zucchini.
- Place a layer of pumpkin sage sauce on top of the spinach layer.
- Repeat the process by placing another layer each of the noodles, ricotta, mozzarella, shreds, zucchini and spinach to the pan.
- Sprinkle the top evenly with remaining 1/3 of the mozzarella shreds , and the remaining parmesan. Place a layer of thinly sliced zucchini, and sage leaves,on the top to serve as decoration.
- When the temperature reaches 350°, place the uncovered lasagna in the oven and set the timer for 60 minutes. Place foil over the top of the lasagna for the last ten minutes of baking.
- Let cool for a half an hour before cutting.
- Enjoy!