lasagna with pumpkin and spinach
We love Italian food and especially lasagna. And even better, I used lasagna sheets made from lentils. Normally, lasagna is made of white flour sheets, which is less healty.
The sauce for this recipe meal consists pumpkin, spinach and tomatoes, garlic and onion. The bechamel sauce is not made from cow milk and white flour, but is much more nutritious by combining whole wheat flour and plantbased milk. Easy peasy!
I don’t know why but oven-baked meals feel very cozy somehow, the oven warms up your home and it’s like the oven prepares a gift for you. This lasagna with pumpkin is a real autumn recipe and has a smooth texture. The pumpkin is mashed, and it’s mixed with a spinach-tomato sauce. This recipe is very healthy.
The lasagna is sprinkled with roasted sunflower seeds and noble yeast flakes. This recipe serves four people, but we can eat two days from it. That means we have a day off in the kitchen, yeah!
pumpkin / spinach sauce
- 1 butternut squash in pieces, don’t need to be peeled
- spinach from the freezer, 900 grams
- lasagna sheets made of lentils (or use whole wheat sheets), i used 15 sheets
- 2 canned tomatoes of each 400 grams
- 4 garlic cloves, minced
- 1 onion, diced
- sunflower seeds
- noble yeast flakes or grated vegan cheese
vegan bechamel sauce
- 45 grams plant based butter
- 50 grams whole wheat flour
- 500 ml plantbased cold milk (i use almond milk)
- 1 teaspoon nutmeg powder
- Heat a dash of olive oil in a large sauce pan and sauté the onion. Add the garlic and after a few seconds you can add the pumpkin chunks. Stir and add a coffee cup filled with water. Reduce heat to low and cover with the lid. Let it simmer and stir occasionally.
- In a second sauce pan you heat the spinach until it’s warmed up and melted. Turn off the heat, add the tomato sauce and mix.
- When the pumpkin is softened you can mash it to a puree. Just use a potato masher. Stir in the spinach tomato sauce and add a little grounded pepper.
- Preheat the oven to 200°c and grease a baking dish with olive oil.
- Make the bechamel sauce. In a small sauce pan, preferable with a thick bottom, melt the butter over low heat. Add the flour and keep stirring with a whisk for about two minutes continuously until a pasta forms. This is what you call a roux.
- Add the milk gradually while stirring until a smooth sauce exists. Cook for 5 minutes or more while stirring, until the sauce has thickened. Lastly, you can stir in the nutmeg powder.
- Now we can build the lasagna. Firstly, spread a layer of pumpkin sauce, as second layer the bechamel. As third layer you can spread the lasagna sheets, overlapping slightly. Start over again and end with on top the bechamel sauce. Every sauce has about 3 or 4 layers, but that depends on how large your baking dish is.
- Place t e dish in the oven for about 30 to 40 minutes. Check when the lasagna sheets are softened.
- Meanwhile, roast the sunflower seeds in a frying pan.
- Take the dish out of the oven and sprinkle with the sunflower seeds and yeast flakes.
- Instead of yeast flakes you can use vegan cheese as well. Sprinkle before the lasagna goes in the oven.
- Lay flat the butternut squash, cut both sides off and cut into slices. Lay down each slice and cut into pieces.