This vegan pumpkin lasagna with spinach and ricotta made from cashew nuts is the perfect oven dish for autumn and winter. Layers of seasonal Hokkaido pumpkin that is mashed into a creamy sauce, homemade ricotta cheese made from cashews, spicy spinach and lasagna noodles. The pasta casserole is topped with vegan cheese, which melts in the oven and makes the lasagne a real feel-good dish. The pumpkin lasagna is easy, creamy, aromatic, cheesy and so so delicious!
Cover the cashew nuts with hot water and soak for about 15 minutes. Then sieve. Thaw frozen spinach leaves.
Core the pumpkin, cut into cubes and place in a saucepan. Pour water over and bring to the boil. Then simmer for about 10-15 minutes until the pumpkin is cooked through. Pour off the water and puree the pumpkin with the remaining ingredients in a blender until creamy. Put aside.
Put all ingredients in a blender and puree until creamy. Put aside.
Heat oil in a pan. Add the garlic and onion and sauté for 3-4 minutes until the onion is translucent. Squeeze the liquid out of the spinach and add it to the pan. Season to taste with dried herbs, sea salt and pepper and mix well. Fry for another 5 minutes. Add cashew ricotta and mix well.
Preheat the oven to 180 degrees top and bottom heat. Lightly grease a baking dish. Spread a thin layer of pumpkin sauce on the bottom. Then a layer of lasagna noodles. Again some pumpkin sauce, then half of the spinach and ricotta cream and a layer of lasagna noodles. Repeat again, using up the rest of the cream. Finally, distribute the remaining pumpkin sauce on the lasagna plates and spread the cheese over the lasagna.
Bake in the oven for about 25 minutes until the cheese browns slightly. Let cool down briefly before serving. Serve with fresh basil leaves.
Instead of the spice mixture, you can also use the following spices: 1 tsp salt, 1/2 tsp pepper, 1/2 tsp cinnamon, 1/3 tsp nutmeg and 1/4 tsp ginger.
You can find the recipe for a homemade cheese sauce in the text.