Pumpkin Spinach Lasagna
By: Barb Biagioli
Filled with warming autumn spices and herbs, this lasagna is a crowd-pleaser! It’s such a fun way to enjoy fall flavors without the dairy and gluten.
Pumpkin Spinach Lasagna Recipe
Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1.5 hours | Servings: 6 - 8
INGREDIENTS
Cashew Ricotta
3 cups cashews, soaked
¼ cup sage
¼ cup nutritional yeast
3 garlic cloves
2 tbsp olive oil
1 tbsp lemon juice
½ sea salt
Pumpkin Sauce
1 can pumpkin puree
1 cup almond milk
1 tsp apple cider vinegar
¼ cup nutritional yeast
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp sea salt
Pasta
Jovial gluten free lasagna
3 cups spinach
INSTRUCTIONS
Cashew Ricotta
1. In a large food processor, combine the ingredients and emulsify until blended and creamy. Set aside.
Pumpkin Sauce
1. Add ingredients to high-speed blender and blend until smooth. Set aside.
Pasta
1. Preheat the oven to 400. Brush the lasagna dish/pan with olive oil.
2. Begin layering – brush the pan with the pumpkin sauce. Then add a layer noodles, a layer of cashew ricotta, a layer of spinach and a layer of pumpkin sauce. Repeat until the dish is filled, leaving a layer of cashew ricotta as the top layer.
3. Cover the top of the pan (I use another sheet pan to do this instead of aluminum foil) and bake for 50 minutes. For the last 10 minutes, bake uncovered until golden brown and bubbling.
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