Vegan Pumpkin Lasagna | Simple Recipe | Spinach | Zucker&Jagdwurst

Ingredients

• For the vegetable and top layers:
• 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
• For the tomato sauce:
• 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
• For the Béchamel sauce:
• 3 tbsp vegan butter
• 3 tbsp flour
• 250 ml (1 cup) plant-based milk
• 1 tbsp nutritional yeast
• nutmeg