Vegan pumpkin and mushroom lasagne

Lasagne can be both vegan and foolproof to prepare! In the recipe that follows, a recipe consistent with the #Veganuary project, the sheets of the delicious pasta are being alternated with a super easy and super yummy pumpkin cream and sauté mushrooms.

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Ingredients

  • 15 lasagne sheets
For the mushrooms
  • 500 g mushrooms
  • ½ onion cut into cubes
  • 1 clove of garlic
  • 20 ml olive oil
  • ½ of a glass wine
  • ½ of a teaspoon paprika
  • ½ of a teaspoon thyme (leaves only)
  • Salt
  • Pepper
For the pumpkin cream
  • 700 g peeled pumpkin
  • ½ onion
  • 1 leek
  • 1 clove of garlic
  • 200 ml vegetable broth
  • 20 ml olive oil
  • ½ of teaspoon paprika
  • Salt
  • Pepper

Instructions

For the mushrooms
  • Cut the onion into cubes.
  • Heat the olive oil inside a large non-stick pan.
  • Add the onion and the garlic and sauté them.
  • Cook until the onion has turned translucent.
  • Cool down using the wine.
  • Then add the mushrooms and the rest of the ingredients.
  • Turn the heat down and simmer until the mushrooms have shrunk in size.
For the pumpkin cream
  • Cut the pumpkin into cubes and boil them or -in case you own a steamer- steam them.
  • Cut the onion into cubes and thinly slice the leek.
  • Heat the olive oil in a large, non-stick pan and sauté the onion, the leek and the garlic.
  • Add the paprika, the salt and the pepper.
  • Then add the cooked pumpkin and the broth.
  • Using an immersion blender, blend until smooth.
  • Simmer until all liquids have evaporated and the cream has the texture of a thick béchamel sauce.
For building up the layers of lasagne
  • Preheat the oven to 180°C.
  • Grease a baking dish with olive oil.
  • Place on its bottom as many lasagne sheets as it gets. Break a lasagne sheet and use it to fill any possible gap.
  • Spread on top of them half of the pumpkin cream and add a single layer of lasagne sheets.
  • Continue by adding the mushrooms and one more layer of lasagne sheets.
  • Finally, spread the rest of the cream.
  • Cover with aluminium foil and bake for 30 minutes at 180°C.
  • Then remove the aluminium foil and bake for 10 minutes more.

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