Delicious Vegan Pumpkin Lasagna for Cozy Holiday Feasts

This Delicious Vegan Pumpkin Lasagna is a must-try recipe that celebrates the flavors of fall with its rich layers and creamy texture.

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Prep Time 20

Cook Time 45

Cooling Time 10

Total Time 1 15

Servings: 8 slices

Course: Dinner

Cuisine: Vegan

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Florentine Sauce

2 tablespoons Cornstarch for thickening

For the Lasagna Layers

2 cups Pumpkin cut thin into lasagna sheets
2 cups Mushrooms chopped, any variety like cremini or button
1 medium Onion diced
2 tablespoons Vegan Butter for sautéing
2 cups Vegan Cheese or preferred brand like Violife or Daiya

For Seasoning

to taste Salt
to taste Pepper
1/2 cup Vegan Parmesan Cheese optional

Equipment

Casserole Dish

Method

Step-by-Step Instructions for Pumpkin Lasagna

Begin by melting vegan butter in a casserole dish over medium heat. Sauté diced onion for 2 minutes until translucent.
Add chopped mushrooms and cook for another 5 minutes, seasoning with salt and pepper.
Preheat oven to 425°F (220°C). Prepare other ingredients.
Spread Florentine sauce at the bottom of the dish. Layer with pumpkin sheets, sautéed mixture, and vegan cheese. Repeat layers.
Add a layer of reserved vegan cheese on top and ensure even distribution.
Bake for 45 minutes, until bubbly and golden brown.
Let cool for a few minutes before slicing and serve warm.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 450mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 6000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

This lasagna is freezer-friendly, making it perfect for preparing ahead of time during the holidays.

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