This Pumpkin and Spinach Lasagna is just about the perfect meal if you love creamy pastas that melt in your mouth and seem way more indulgent than they actually are. Plus, you can make this dish in less than an hour. Really. Jewish Veg thanks Vaishali Honawar of Holy Cow! Vegan for this recipe.
1 hour, 10 minutes
For the Pumpkin Filling
Heat 2 teaspoons of olive oil in a saucepan. Over medium heat add 4 tablespoons (1/4 cup) of flour and cook, stirring constantly, until the flour glistens, about two minutes.
Add the nondairy milk, stirring constantly with a whisk to prevent lumps from forming. Add the pumpkin puree and continue to whisk. Cook the sauce for 10 minutes. You want it to be thick but fluid, about the consistency of pancake batter. If the sauce gets too thick, add some more nondairy milk.
Add salt and pepper to taste and the nutmeg. Stir well.
For the Creamy Spinach
In a separate saucepan, heat two teaspoons of olive oil and add the onion and garlic. Saute over medium heat until the onions turn translucent. Add a tablespoon of flour. Cook, stirring, about two minutes until the flour glistens. Add the cashew cream and stir well. Add the thawed spinach and continue cooking about two minutes. If the mixture is too thick, add some water.
Add salt and ground pepper and, if desired, a dash of nutmeg. Turn off the heat.
To Assemble the Lasagna
Spread a ladleful of the pumpkin fillin on the bottom of a 8 X 5-inch baking dish with sides that are at least 3 inches deep.
Arrange two no-boil noodles on top of the sauce, then pour half of the pumpkin sauce on the noodles and spread evenly.
Place two more lasagna noodles on the pumpkin mixture, pour the the spinach mixture on top and spread evenly.
Place two more lasagna noodles on top of the spinach and spread the remaining pumpkin sauce over the noodles.
Top with the grated potato or breadcrumbs. Cover with aluminum foil and bake in a preheated 375-degree oven for 30 minutes.
After 30 minutes remove the tinfoil and continue to cook. Then turn on the broiler and broil until the potatoes turn golden-brown and crunchy, about 5-10 minutes. Keep a close eye on the lasagna at this stage because you don't want the top to burn.
Remove from the oven. Serve the lasagna hot or at room temperature -- it's perfect either way.