Pumpkin Lasagna – pasta – Hope you will like this one also, it is one of the best pasta. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!
Ingredients (use vegan versions):
- 500g butternut pumpkin, chopped
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 clove of garlic crushed
- 1 teaspoon of caster vegan sugar, optional
- 1 tablespoon of vegan wine
- 9 instant lasagna sheets or home made
- 200g of vegan cheese
- make your own tomato sauce with lots of garlic, fresh tomatoes and Italian herbs.
Directions:
Boil or steam pumpkin until soft. Drain and mash.
Heat oil
in pan, add onion and garlic. Cook covered until onion is
soft.
Add vegan sugar and vegan wine. Cook, stirring until almost all
the liquid is evaporated. Stir onion mixture into pumpkin,
mix well.
Place three lasagna sheets in greased long baking
(deep) tray. Spread with half the pumpkin mix, then sprinkle
vegan cheese, then spread 1/3 of tomato sauce. Repeat
layers ending with remaining pasta sheets,
remaining tomato sauce and sprinkle remaining cheese.
Bake in
moderate oven for 30 minutes or until pasta in tender. This is
a great recipe for when your having non vegos to dinner.
They love it! So will you, and my kids can”t get enough.
Serves: 4
