Vegan Pumpkin Lasagna

Ingredients

• 800 g Hokkaido pumpkin
• 10 dried tomatoes (in oil)
• 2 onions
• 2 Garlic cloves
• 300 ml Vegetable broth
• Salt
• Pepper
• 1 tbsp olive oil (10 ml)
• 1 tbsp wheat flour type 1050
• 250 ml unsweetened plant drink (soy drink)
• nutmeg
• 16 lasagna sheets
• 150 g vegan melting cheese

Instructions

1. 1.

   Wash the pumpkin, halve it, remove seeds and cut into 0.5 cm cubes. Drain the tomatoes (catch the oil), pat dry and chop finely. Peel and finely mince the onions and garlic.

2. 2.

   Warm 2 tbsp tomato oil in a large pan. Sauté onions, garlic, pumpkin and tomatoes over medium heat for 4 minutes. Add half of the broth, bring to a boil and simmer for 5 minutes. Season with salt and pepper.

3. 3.

   For the sauce, warm olive oil in a pot over medium heat, stir in flour and cook until lightly golden. Whisk in the plant drink and let it gently simmer for 10 minutes, stirring occasionally. Season with salt, pepper and nutmeg.

4. 4.

   Layer lasagna sheets and pumpkin mixture alternately in a baking dish, finishing with noodles. Pour remaining broth over the layers and spread béchamel sauce on top. Sprinkle vegan cheese over the lasagna and bake in a preheated oven at 200°C (fan 180°C; gas: level 3) for about 30 minutes.