Vegan pumpkin lasagna

Ingredients for 3 servings:

• 1 small Hokkaido pumpkin(s)
• 1 apple
• 1 onion(s)
• 300 ml vegetable stock
• 1 tbsp curry powder
• 50 g margarine
• 40 g flour
• 500 ml almond milk (almond drink)
• e.g. pumpkin seeds
• salt and pepper
• nutmeg
• 12 lasagna sheets, vegan

Instructions

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

with vegan béchamel sauce

Chop the onion and fry in a little olive oil. Wash and dice the apple, and cut the Hokkaido into pieces. Add both. Deglaze with vegetable stock and simmer until the pumpkin is soft. Season with curry powder. For the sauce, melt the margarine. Stir in the flour with a whisk. Add the almond milk, stirring constantly. Season with salt, pepper, and nutmeg. Now layer the lasagna. First, add some pumpkin mixture, then lasagna sheets, sauce, and repeat. Finish with lasagna sheets. Sprinkle with pumpkin seeds. Bake the lasagna in a hot oven at 200°C (top/bottom heat) for about 45 minutes.