Vegan pumpkin and sage lasagna

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 1 package of minced meat substitute, vegan
• 2 small onions, red
• 2 garlic cloves
• 400 ml cream substitute, vegan
• 10 sage leaves, fresh or dried
• 5 tbsp olive oil
• 2 tbsp nutritional yeast
• salt and pepper
• 250 ml vegetable stock
• ½ pack of cheese substitute (vegan grated cheese)
• ½ pack of lasagna sheets

Instructions

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

Autumnal and warming

Finely chop the onions and garlic and sauté in half of the olive oil. When the onions are translucent, add the minced meat and sage, which you can either tear between your fingers or roughly shred. Sauté everything until the liquid from the minced meat has evaporated. Season well with salt and pepper, then deglaze with the cream, stir in the nutritional yeast, and let it simmer. In the meantime, wash, dry, and deseed the pumpkin. Then cut into thin slices. If you want something fancier, you can also slice it wafer-thinly. Brush an ovenproof dish with a little olive oil, then add a few spoonfuls of cream sauce. Next, a layer of pasta sheets. Then a layer of pumpkin. Squeeze the pieces together nicely and flat. Pour more sauce over the top, and so on until you have used up all the ingredients. The top layer should be pumpkin with cream sauce. Spread the cheese on top. Pour the broth over everything. Then drizzle the cheese with the remaining oil. Bake in a preheated oven (top/bottom heat) at 180°C for 25 minutes, then place it on top of the oven for a final five minutes or turn on the grill function. The pumpkin should still have a bite and the pasta should be al dente; the broth and sauce should be almost completely absorbed. A dry white wine goes well with this.