Vegan pumpkin lasagna

Ingredients for 3 servings:

• Lasagna sheet(s) as required
• 300 g pumpkin flesh (Hokkaido)
• 600 g diced tomatoes
• 1 m.-sized onion(s)
• 1 spring onion(s)
• 200 g sour cream substitute, vegan (sojanada)
• 50 g cheese substitute (vegan pizza cheese)
• 1 tsp, heaped tomato paste
• 1 tsp, leveled yeast flakes
• 1 handful of cashew nuts
• Paprika powder
• 2 pinches of chili flakes, freshly ground
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the pumpkin thoroughly. Remove the seeds and cut the pumpkin flesh into sugar cube-sized pieces. Finely dice the onions and thinly slice the spring onions. Fry the onions in a little oil in a pan until translucent. Add the diced pumpkin and fry for about 2 minutes. Reduce the heat, add the diced tomatoes, spring onion slices, and chili flakes. Season with salt and paprika, and simmer gently for about 10 minutes. Meanwhile, place the sour cream substitute, tomato paste, vegan pizza cheese, cashews, and nutritional yeast in a blender and puree until smooth. Season with salt. If the mixture is too thick, thin it with a little soy milk. The consistency should be roughly like mustard. Pour 1/3 of this sour cream mixture into a medium-sized baking dish as a base. Place a layer of lasagna sheets on top, then a layer of the pumpkin and tomato mixture. Continue alternating layers of lasagna sheets and pumpkin-tomato mixture until the mixture is used up. Finish with lasagna sheets and spread the remaining sour cream on top. Bake in a preheated oven at 180°C for 20-30 minutes. Serve with a cucumber and carrot salad or a small mixed salad. For a food combining option, omit the cashews.