Name: Dairy-Free Pumpkin Lasagna
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 pkg. lasagna noodles; 2 cups vegan cream cheese; Handful of fresh parsley; Handful of fresh oregano; 1 can (15 oz. pumpkin purée); 1 Tbsp. Nutiva Organic Coconut Oil With Buttery Flavor; 2 garlic cloves; 1 shallot; 1/2 cup unsweetened almond milk; 1 cup vegetable broth; 3 cups cauliflower florets (boiled); 1/4 cup nutritional yeast; 1 Tbsp. lemon juice; 1 Tbsp. olive oil; 1/4 tsp. thyme; 1/4 tsp. sea salt; 1/4 tsp. pepper

Indulge in the comforting flavors of autumn with this wholesome and delightful vegan pumpkin lasagna. Each layer presents a delectable dance of textures and tastes, from the velvety cashew cream cheese to the robust lasagna noodles, finishing with a lavish pumpkin cheese sauce full of veggies. Free from gluten and dairy, this culinary creation celebrates fall flavors, transforming simple ingredients into a symphony of taste and nourishment that will leave you craving seconds.

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Dairy-Free Pumpkin Lasagna

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 9

Calories 205 kcal

Author Liana Werner-Gray

Ingredients

1 pkg. lasagna noodles
2 cups vegan cream cheese
Handful of fresh parsley
Handful of fresh oregano

Pumpkin-cheese sauce

1 can 15 oz. pumpkin purée
1 Tbsp. Nutiva Organic Coconut Oil With Buttery Flavor
2 garlic cloves
1 shallot
1/2 cup unsweetened almond milk
1 cup vegetable broth
3 cups cauliflower florets boiled
1/4 cup nutritional yeast
1 Tbsp. lemon juice
1 Tbsp. olive oil
1/4 tsp. thyme
1/4 tsp. sea salt
1/4 tsp. pepper

Instructions

Preheat oven to 400 degrees F.
In blender, add all sauce ingredients and blend until well combined.
Bring large pot of water to boil. Add lasagna noodles and cook according to package instructions. Tip: Al dente is always best. Drain and set aside.
Into 18x12-inch lasagna pan, pour layer of sauce evenly across bottom.
Layer noodles across sauce; spoon on sauce to completely cover noodles; add layer of cashew cream cheese. Finish with sprinkle of oregano, parsley and layer of vegan cream cheese.
Bake 35-40 minutes.