Vegan Pumpkin Lasagna with Spinach Ricotta
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (5)

Vegan Pumpkin Lasagna with Spinach Ricotta

NUTRITION · PER SERVING325M COOK
CAL 21%·PRO 28%
CARBS 39G38% OF CAL
6G FIBER24G OTHER9G TOTAL SUGAR
FAT 25G54% OF CAL
14G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of pasta with a dairy-free spinach-tofu ricotta and a creamy pumpkin sauce. This vegan comfort food is rich, warming, and perfect for special dinners.

mainitalianpastacasseroletofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 9 lasagna noodles ((about 8 ounces or half of a one pound box))
  • Dash olive oil
  • 1 1/2 cups raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
  • 1/2 cup unflavored and unsweetened non-dairy milk
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1 teaspoon salt, (or to taste)
  • 7 ounces firm tofu, (drained and broken into 4 to 5 chunks)
  • 10 ounces frozen spinach, (thawed and squeezed to remove excess water)
  • Black pepper, (to taste)
  • 2 tablespoons vegan butter
  • 1 medium onion, (diced)
  • 1 (14 ounce or 400 ml) can full-fat coconut milk
  • 1 (15 ounce or 425 g) can pumpkin puree ((not pumpkin pie filling))
  • 1 teaspoon salt, (plus more to taste)
  • 1/4 teaspoon ground nutmeg
  • Finely chopped fresh sage, (for serving (optional))
PREP
30M
SODIUM
1165MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.