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Rosted Pumpkin Lasagna

Category: Main Dishes - Pasta

Suitable for a: vegan diet



**Wild Oats originally published a Lacto-Ovo version of this, but I changed it enough that I'm submitting it here. I veganized it AND used Sugar Pie Pumpkins instead of squash among other changes... (mine's better!)

1 2 lb. Sugar Pie Pumpkin, peeled, seeded and diced.

2 Tbsp. Extra Virgin Olive Oil

3 to 4 leaves fresh sage

3 whole cloves garlic, peeled

1 c. "vegan ricotta cheese sub" made with:

--1 cup silken tofu,

--2 tsp. lemon juice

--2 Tb. Nutritional yeast

--2 Tb. cornstarch

Blend above 4 ingredients in food processor, use instead of ricotta.

1/4 tsp. nutmeg

1/2 tsp. cinnamon

salt and pepper to taste

1 16 oz. package Lasagna, cooked according to package instructions

1 Tbsp. Extra Virgin Olive Oil

1/3 c. Earth Balance Margarine

1/3 c. organic unbleached flour

3 c. Silk Unsweetened Soy Milk

1 cup Silk Soy Creamer

1/4 tsp. nutmeg

8-10 fresh sage leaves

1/2 cup nutritionl yeast

1 cup vegan Mozzerella cheese - optional - (I didn't even bother though and it was still YUMMY!)



Preheat oven to 450°F.

Place pumpkin chunks, sage and garlic on foil. Drizzle with olive oil. Crimp edges of foil together tightly. Place on a baking sheet and roast for 40 minutes, or until the pumpkin is soft.

OR: I just cut the pumpkin in half, drizzled with oil, sage and garlic, roasted the halves of the pumpkin and then scooped all the flesh out. Much easier.

Either way - Remove from oven and place pumpkin and garlic cloves in a food processor. Add "ricotta", nutmeg, cinnamon, salt and pepper. Pulse until smooth.


Boil pasta to al dente, drain and toss with olive oil. Lay flat on a baking sheet to help keep lasagna from sticking together. Set aside.


Melt Earth Balance in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, until it has a nutty fragrance. Whisk in soymilk and creamer. Bring to a boil, stirring constantly until the mixture thickens. Turn off heat and allow sauce to cool for 2 to 3 minutes. Pour half the mixture into a blender. Add nutmeg and fresh sage. Blend until smooth. Mix with remaining sauce and add salt and pepper to taste.


Spread about a cup of sauce on the bottom of a 9x13 baking dish. Place 3 noodles over the sauce. Spread 1/3 of the squash mixture over the noodles. Drizzle with about a 1/2 c. of sauce. Sprinkle with a 1/3 of the nutritional yeast. Repeat 2 more times with remaining noodles, filling, sauce and yeast. Sprinkle remaining yeast and veg, cheese over the top of the lasagna. Cover with foil and bake at 375°F for 35 minutes. Remove foil and bake 10 minutes longer until cheese is golden and bubbling. (I can't get vegan cheese to melt, if you can, more power to you...) Allow lasagna to rest 10 minutes before slicing.

Additional comments:


Made this for a teacher's potluck and it was the first dish cleaned out. The yellow squash makes it look VERY "cheesy" and rich. (Well, yes, OK, it IS a rich dish...)

Ankle Biter
9,333 Posts
Gotta go on record as saying this is a GREAT recipe! I took it to a veggie pot-luck yesterday, and everyone LOVED it. A winner!
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