Pumpkin Vegan Lasagna
Ingredients
- 1 tbsp avocado oil
- 6 oz fresh spinach
- 14 oz tofu firm or extra firm
- 10 oz hummus
- ½ tsp garlic powder
- 1 tsp salt, divided 1/2 tsp + 1/2 tsp
- 15 oz canned pumpkin
- ¼ cup non-dairy milk
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 15.5 oz jar of pasta sauce
- 8 oz oven-ready, no-boil lasagna I used yellow lentil from Aldi
Instructions
- Preheat oven to 400℉.
- In a medium skillet, add oil & spinach. Saute over medium heat until wilted. Remove from pan and chop into finer pieces.
- In a medium bowl, combine spinach, tofu, hummus, garlic powder, and ½ tsp salt. Mix well. The tofu mixture should resemble ricotta cheese texture.
- In a small bowl, mix together pumpkin, milk, cinnamon, nutmeg, ginger, and the other ½ tsp salt.
- In a 9x13 inch pan, spread 1 cup pasta sauce on the bottom. Line with 3 noodles. Layer ½ the tofu mixture over the noodles. Top with 3 more noodles. Layer all the pumpkin mixture next. Spread evenly across the noodles. Top with 3 more noodles. Layer with the rest of the tofu mixture. Top with the 3 remaining noodles.
- Pour the rest of the pasta sauce over the noodles. Cover with foil and bake for 50-55 minutes.
Notes
Notes:
I highly recommend stocking up on Aldi’s yellow lentil no boil lasagna noodles when this ‘limited time’ item appears twice a year. You can also search ‘no boil lentil lasagna noodles’ on Amazon for some other options, if you want this lasagna to pack a higher protein punch. If not, regular no-boil noodles will work.
How to Use:
Athletes: Use those lentil noodles and this is an amazing plant-based, protein-packed meal. You may want to add some bread on the side too.
Healthy Eating: Get your carbs, protein, fiber, and nutrition in every bite. This is a one-dish meal.
Kids: I’d heard from many of you that the other vegan lasagna dishes around here have been a real crowd-pleaser, so let’s see if this is too.
Nutrition: 1/6th of the pan - 425 calories, 16 gm fat, 45 gm carbohydrates, 10 gm fiber, 25 gm protein.