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Deliciously vegan pumpkin lasagne with a dash of wine, tonnes of veggies and flavour. Topped with a creamy vegan white sauce swirled with a homemade, garlicky sage and walnut pesto! Recipe on thecookandhim.com | #pumpkinrecipes #veganlasagne #pumpkinlasagne #veganrecipes #fallrecipes #autumnrecipes #veganpesto #easypesto #vegetarian #dairyfree #meatfree

Pumpkin Lasagne with Sage and Walnut Pesto

Prep: 40 mins | Cook: 40 mins | Total: 80 mins | Quantity: 4-6 portions

Ingredients

Vegan Pesto:

  • 1/2 cup (60g) walnuts
  • 1 medium bunch fresh sage – stalks discarded
  • 4 cloves garlic – peeled
  • 1/3 cup (60ml) olive oil
  • 3 tblsp (10g) nutritional yeast
  • juice of 1 lemon
  • 1 tsp salt

Lasagne:

  • 1 tblsp oil
  • 1 tblsp (15g) vegan butter
  • 3 + 1/2 cups (500g) fresh pumpkin – skin and seeds removed (roughly 1/4 of a medium pumpkin)
  • 1 large parsnip – peeled and diced, woody core discarded
  • 1 cup (200ml) red wine
  • 1 red onion – peeled and finely diced
  • 1 red bell pepper – finely chopped, seeds discarded
  • 1 stick celery – finely diced
  • 5 cloves garlic – peeled and crushed
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 1 tin crushed tomatoes
  • 2 tsp miso paste
  • 2 vegetable stock cubes
  • 3 cups (230g) chestnut mushrooms – sliced
  • salt and pepper to taste
  • 12-15 lasagne sheets

White Sauce:

  • 1/4 cup (40g) vegan butter
  • 1/4 cup (40g) plain flour
  • 1 cup (230ml) plant milk
  • 4 tblsp nutritional yeast
  • 1 tsp mustard
  • 1 tsp each salt and pepper
  • 1 cup (80g) shredded vegan mozzarella

 

Instructions

  1. If you're making your own pesto start with that - simply put all the ingredients into a food processor or blender and whizz to a paste. Set aside
  2. For the lasagne, warm the oil and butter in a large pan then add the diced pumpkin and parsnip and saute for 10 minutes, stirring from time to time
  3. Add 1 cup of water and the red wine, lower the heat slightly and bubble for another 10 minutes or until the pumpkin is just soft
  4. Add in the onion, garlic, pepper and celery, the herbs, paprika, tomatoes, miso paste and stock cubes and cook for a further 10 minutes over a medium heat, stirring occasionally
  5. Stir in the mushrooms and bubble for 5 more minutes then add salt and pepper to taste
  6. Lay 4-5 lasagne sheets in the bottom of your baking dish then top with half of the lasagne mixture
  7. Repeat with another layer of lasagne sheets and top with the other half of the lasagne mixture
  8. Add one final layer of lasagne sheets
  9. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  10. To make the white sauce melt the butter in a saucepan until bubbling
  11. Add in all the flour at once and stir with a wooden spoon until it forms a thick paste or 'roux'
  12. With the pan still on the stove over a low heat add the milk in 3-4 stages, beating well with a wooden spoon between each addition. At first it will stay as a dough but by the time you've added all the milk it should be a white sauce
  13. Stir or whisk in the nutritional yeast, mustard, salt, pepper and mozzarella
  14. Pour the white sauce over the top layer of lasagne sheets and spread to cover them
  15. Drop spoonfulls of the pesto onto the white sauce then use the handle of a teaspoon to swirl the pesto into the sauce
  16. Bake the pumpkin lasagne for 40-50 minutes until golden and bubbling

Notes

  • You can freeze the whole lasagne after baking - chill completely then wrap well to prevent the lasagne from drying out. You can also freeze any leftovers - cool, portion up and put into freezer proof containers

Recipe by The Cook & Him at https://thecookandhim.com/recipes/pumpkin-lasagne-with-sage-and-walnut-pesto/