Description
Discover how to make a delicious Pumpkin Lasagna with this easy-to-follow recipe. Indulge in layers of creamy pumpkin goodness in every bite!
Ingredients
- 230 g sliced fresh mushrooms (1/2 lb)
- 1 small onion, chopped
- 5 ml (1/2 tsp) salt, divided
- 10 ml (2 tsp) olive oil
- 425 g solid-pack pumpkin (15 oz)
- 120 ml (1/2 cup) coconut cream
- 5 ml (1 tsp) dried sage leaves
- Dash of pepper
- 9 no-cook lasagna noodles
- 240 g ground beef (1 cup)
- 113 g shredded part-skim mozzarella cheese (1 cup)
- 85 g shredded vegan cheese (3/4 cup)
Instructions
- Heat your oven to 375°F. In a small pan, cook the mushrooms, onions, and half of the salt in olive oil until they soften. Set this mixture aside.
- In a large bowl, mix together the pumpkin, coconut cream, dried sage, pepper, and the rest of the salt.
- Coat an 11×7-inch baking dish with cooking spray and spread a layer of pumpkin mixture over the bottom. Lay three lasagna noodles on top, slightly overlapping. Spread more pumpkin mixture over the noodles, making sure to cover them completely.
- Next, add half of the cooked mushroom mixture, followed by half of the ground beef, then sprinkle with mozzarella cheese and vegan cheese.
- Repeat the layering process with the remaining ingredients. Finish with a top layer of noodles and pumpkin mixture.
- Cover the dish with foil and place it in the oven for 45 minutes.
- Remove the foil and sprinkle with the remaining vegan cheese. Put it back in the oven for another 10 to 15 minutes, or until the cheese melts.
- Take the lasagna out of the oven and let it sit for 10 minutes before slicing and serving.
