Pumpkin lasagna

Ingredients for 4 servings:

• 500 g pumpkin(s)
• 200 g smoked tofu
• 2 small onions
• 5 garlic cloves
• some water
• 3 tbsp tomato paste
• 1 tbsp pizza seasoning
• 1 tsp paprika flakes
• 1 tsp rapeseed oil for frying
• 2 tbsp margarine
• 3 tbsp flour
• 250 ml soy cream (Soy Cream Cuisine)
• 250 ml water
• 2 tbsp nutritional yeast
• salt and pepper
• Garlic granules
• nutmeg
• 5 lasagna sheets
• possibly cheese substitute, vegan

Instructions

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

vegan

First, cut the smoked tofu into small cubes and fry in oil until crispy. Then add the diced onions and sauté until translucent. Briefly toss the finely chopped garlic in the pan and add the diced pumpkin. Add a dash of soy cream and a little water and cook until the pumpkin is soft. Then season with salt, pepper, nutmeg, pizza seasoning, garlic granules, and paprika flakes, and stir in the tomato paste. To make the sauce more smooth, mash it with a potato masher. Melt 2 tablespoons of margarine in a saucepan and sauté 3 tablespoons of flour in it. Top up the roux with the rest of the soy cream and add the water. Stir vigorously to avoid lumps. Bring the sauce to a boil briefly and season with salt, pepper, garlic granules, nutritional yeast, and nutmeg. Pour 1/3 of the pumpkin sauce into the baking dish, add a little béchamel sauce, and cover with half of the lasagna sheets. Then, first pour the pumpkin sauce and béchamel sauce on top and cover with the remaining lasagna sheets. Finally, spread the remaining pumpkin sauce and béchamel sauce over the last layer. If you have it on hand, you can sprinkle vegan cheese on top as a topping. Bake the lasagna in a preheated oven at 200°C for about 30 minutes. This recipe is especially suitable for previously frozen pumpkin. I thaw the pumpkin in the refrigerator the night before. I then add the resulting water to the sauce.