Vegan pumpkin and mushroom lasagna

Name: Vegan pumpkin and mushroom lasagna
Total time: 90 min
Yield: For 6 servings
Ingredients: 1 kg. pumpkin (peeled and seeded); 400 gr. portobello mushroom; 1 onion; 3 garlic cloves; 1/4 teaspoon nutmeg; 1/2 teaspoon pepper (ground); 1 teaspoon salt; 4 tablespoons extra virgin olive oil; 1000 ml. vegetable bechamel; 9 precooked lasagna sheets; 30 gr. cashew parmesan

90 minTotal time

MediumDifficulty

6Servings

This is a different kind of lasagna, with an autumn flavor and a creamy, absolutely delicious texture.

It combines the comforting flavors typical of autumn and the colder months of the year: pumpkin and mushrooms, Portobello in this case. The pumpkin melts into the béchamel to create an extra juicy dish that, thanks to the mushrooms and the mild spices, is extraordinarily tasty.

Nutritionally, this recipe is rich in carotenes, lycopene, coumarins, fiber, protein, allicin, alliin, flavonoids, carbohydrates, tryptophan, phytosterols, lecithin, isoflavones, terpenoids, omega 3, omega 6 and omega 9 fatty acids; vitamins A, C, E, K and B vitamins (B1, B2, B3, B5, B6 and B9 or folic acid); sulfur, calcium, copper, chromium, phosphorus, lithium, magnesium, manganese, molybdenum, potassium, selenium, sodium, vanadium and, in smaller amounts, iron and zinc.

Categories

Second courses

For 6 servings

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Step 1
Put water in a pot, peel and deseed the pumpkin, cut it into pieces, add it to the pot and let it cook for 20 minutes. Meanwhile, make the bechamel.
Step 2
After this time, put the pumpkin to drain in a strainer, drain it very well and set aside.
Step 3
Peel the onion and garlic cloves, grate 2 garlic cloves and slice the remaining garlic. Set aside.

Step 4
Wash the mushrooms and cut them into slices. Set aside.
Step 5
We transfer the pumpkin to a bowl and mash it until it becomes a puree. Set aside too.
Step 6
Put the oil to heat in a pan and, when it is warm, add the sliced garlic. When it is golden brown, put it aside, add the mushrooms and cook these over medium heat for 5 minutes. After this time, put them on a plate.
Step 7
In the same pan, with the same oil that has remained from frying the mushrooms, add the onion with the grated garlic and cook gently for 5 minutes.
Step 8
Next, add the pumpkin and the mushrooms and stir a little. Add the nutmeg, pepper and salt, stir again and let it cook for a couple of minutes.
Step 9
Add 50 ml. vegetable bechamel and stir again to combine all the ingredients. Turn off the heat and set aside.
Step 10
Put water to boil in a pot and cook the lasagna noodles as indicated in the instructions.
Step 11
Once the pasta sheets are cooked, assemble the lasagna in an ovenproof dish while preheating the oven to 200 °C. To do this, spread a little béchamel sauce on the bottom of the baking dish to prevent the pasta sheets from sticking, and then cover the bottom with pasta sheets, placing them side by side so that the bottom of the dish is completely covered.
Step 12
Take a little filling from the pan, spread it on the lasagna noodles and add a little cashew parmesan. Cover this layer with more lasagna noodles, arranging them in the same way as before. Add the filling again, spread it well and add a little cashew parmesan on top.
Step 13
Close the lasagna with the remaining lasagna noodles in the same way as the previous times and pour the rest of the béchamel all over the baking dish, covering well the lasagna noodles. Next, put the lasagna in the oven and grill for 15 minutes. When the surface of the lasagna is au gratin, remove the baking dish from the oven and serve with cashew parmesan sprinkled on top.