Dairy-Free Pumpkin Lasagna
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 9
Calories: 205 kcal
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.
Recipe Notes
Get these ingredients and more at Vitacost.com.
Nutrition Facts
Dairy-Free Pumpkin Lasagna
Amount Per Serving
Calories 205
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g35%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 381mg16%
Potassium 141mg4%
Carbohydrates 11g4%
Fiber 4g16%
Sugar 3g3%
Protein 5g10%
Vitamin A 63IU1%
Vitamin C 17mg21%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.