Hey there, fellow food adventurers! Chef Anya here, and let me tell you, the kitchen's been a whirlwind of warm spices and earthy aromas lately. Why? Because I've been crafting a lasagna that's not only a feast for the eyes but a hug for your soul. Forget the usual tomato-laden fare; we're going on an autumnal flavor journey with pumpkin and mushrooms as our guides!
Imagine layers of creamy, dreamy pumpkin sauce, punctuated with sweet caramelized pumpkin pieces, creating a textural symphony that dances on your palate. Now, picture a 'mince' layer so packed with mushrooms and protein-rich lentils (or walnuts, if you fancy!), it could convert even the most avid meat-eater. We're not stopping there, oh no. This entire masterpiece is crowned with a velvety vegan béchamel sauce so luscious, you'll wonder if you've accidentally stepped into a dairy dream – it's that good!
Now, let's be real – this lasagna isn't a 'whip it up in 15 minutes' kind of deal. It's more of a weekend affair, a labor of love that's perfect when you've got some friends coming over, or when you just want to treat yourself with something extra special. Each component can be prepped ahead of time, making the final assembly a breeze (and honestly, letting those flavours meld together is just pure magic!).
Recipe Highlights
- Pumpkin Power: Roasted pumpkin forms the base of our luscious sauce, creating a silky base punctuated with caramelized pieces for bursts of flavour and texture
- Mushroom Magic: A hearty 'mince' of mushrooms and lentils (or walnuts for a nutty twist) that brings an earthy depth and protein punch.
- Béchamel Bliss: A rich, creamy, vegan béchamel that adds a touch of decadence without any dairy at all.
- Make-Ahead Marvel: Perfect for preparing in advance, making it a fantastic option for gatherings or meal prep.
- Healthy Indulgence: Packed with veggies, whole grains, and healthy fats – you can indulge without the guilt!
A Few Tips for Success
- Roast the garlic cloves for the béchamel, it gives an extra flavour dimension.
- Don't overcrowd the pan when you're cooking the mushrooms to achieve the perfect browning
- Take your time with the béchamel and whisk like a champion to avoid any lumps.
Ingredients
Pumpkin Layer:
- 1 kg / 35 oz peeled and cubed firm pumpkin/squash
- 30 ml / 2 tbsp olive oil
- 2 heads of garlic
- 360 ml / 1½ cups almond milk
- 5 fresh sage leaves
- 20 ml / 4 tsp lemon juice, to taste
- Pinch of chili (optional)
- Salt and pepper to taste
Mushroom Mince:
- 30 ml / 2 tbsp olive oil
- 3 banana shallots, finely diced
- 6 garlic cloves, finely diced
- 15 fresh sage leaves
- 750 g / 26½ oz chestnut/cremini mushrooms, cleaned
- 15 ml / 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 tbsp red miso
- 120 ml / ½ cup red wine
- 30 ml / 2 tbsp tamari or soy sauce
- 225 g / 1½ cups cooked firm lentils (Puy is great)*
- Salt and pepper, to taste
- 500 g / 17½ oz vegan lasagne sheets
Béchamel (or alternative béchamel):
- 780 ml / 3¼ cups oat milk (Oatly original recommended) or other plant milk
- 1 head of roasted garlic cloves
- 2 tsp white miso paste
- 80 ml / 1/3 cup mild olive oil (or 100 g / 3½ oz vegan butter)
- 85 g / 2/3 cup AP flour (or GF flour mix)
- 2 tbsp nutritional yeast
- Salt to taste
- ¼ tsp pepper, adjust to taste
- Freshly ground nutmeg, to taste
Method
Pumpkin Layer:
- Preheat the oven to 220°C / 425°F.
- Toss the cubed pumpkin with 5 tsp of olive oil, season lightly and spread on a large baking tray.
- Cut the top off the garlic head(s), drizzle with olive oil, and nestle amongst the pumpkin.
- Bake for 30 mins, stir halfway, remove garlic as soon as soft.
- Blend 2/3 of the pumpkin with plant milk, garlic cloves, and sage until smooth, season with lemon, chilli (if using), salt, and pepper
- Finely chop the rest of the pumpkin
Mushroom Mince:
- Heat olive oil in a large, heavy-bottom pan. Sauté diced shallots over low-medium heat until translucent and caramelised (15 mins).
- Add garlic and finely chopped sage, fry until fragrant.
- While shallots sauté, roughly dice mushrooms (by hand is best to avoid overprocessing).
- Once onion-garlic mix is ready, add the diced mushrooms in batches so you don't overcrowd the pan.
- Once all mushrooms are cooked, season them with smoked paprika, red miso, balsamic and a generous amount of pepper. Allow all the water to cook out.
- Add the red wine and let the alcohol taste cook out before adding in the soy sauce and cooked lentils.
- Taste, adjust seasoning if needed, add approx. ½ cup (120ml) water and ¼ cup (4 tbsp) pumpkin sauce to make sure the filling is moist.
Béchamel:
- Heat up the milk. Blend the roasted garlic cloves and miso paste with 120 ml of the oat milk allocated for the béchamel sauce.
- Heat olive oil in a saucepan. Sprinkle in flour while whisking to avoid lumps.
- Let the 'roux' bubble gently on low-medium heat for a minute, whisk constantly. Don't let it brown.
- Remove the pot from heat, slowly add the warm plant milk first, the milk blended with the roasted garlic second while whisking constantly. Initially it may appear lumpy but don't worry it will recover as you whisk.
- Return to stove. Simmer enough for the sauce to thicken slightly, and then season with nutritional yeast, salt, pepper, and nutmeg to taste.
Assembly
- Preheat oven to 180°C/355°F (160°C/320°F fan).
- Pour a tablespoon of water on the bottom of the tray, followed by about a scant cup (200 ml) of the pumpkin sauce, then cover with a layer of pasta.
- Spread half of the mushroom mince, then another layer of pasta.
- Spread the rest of the pumpkin sauce, scatter chopped pumpkin, and season lightly. Cover it tightly with pasta.
- Spread the rest of the mushroom mince, then cover tightly with pasta
- Finally, top with béchamel.
- Bake for 30 minutes, then increase the oven temperature to 220°C/425°F for the last 10 minutes to speed up browning
- Let the dish set for at least an hour for easier slices, or the following day as the flavours will mellow and taste even better.
This recipe is a hug in a dish, and I can't wait for you to experience it. If you do make it, let me know in the comments below and don't forget to tag us in your creations!
Happy Cooking!
Chef Anya