Vegan Pumpkin Lasagna | Simple Recipe | Spinach

Name: Vegan Pumpkin Lasagna | Simple Recipe | Spinach
Total time: 95 min
Ingredients: 1 Hokkaido pumpkin (e.g. by EDEKA Bio); 100 g (3.5 oz) spinach; dry lasagna sheets (e.g. by EDEKA); 150 g (5.5. oz) vegan shredded cheese; 2 tbsp oil; 2 tbsp water; 1 onion; 1 garlic clove; 4 tbsp tomato paste; 1 tbsp agave syrup (e.g. by EDEKA Bio); 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper; 1/2 tsp paprika; 50 ml (0.25 cup) vegan red wine; 500 g (18 oz) canned crushed tomatoes (e.g. by EDEKA); vegetable oil for frying; salt; pepper; 3 tbsp vegan butter; 3 tbsp flour; 250 ml (1 cup) plant-based milk; 1 tbsp nutritional yeast; nutmeg

www.zuckerjagdwurst.com

A simple recipe for vegan lasagna with pumpkin and spinach, bechamel & tomato sauce. A cozy meal for autumn and winter, easy to prepare.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.

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