Seasonal garlicky pumpkin sauce and basil cashew cheese sauce layered with ribbons of zucchini—a tasty plant-based twist on the Italian favourite!
Ingredients
Pumpkin Sauce
1 large pumpkin/squash, (7oz worth when peeled and cut into wedges)
1½ cups almond milk
2 garlic cloves
Cashew Cheese
1½ cups cashews, soaked overnight or 10 mins in very hot water
½ packed cup fresh basil
3 tbsp. nutritional yeast flakes
2 tbsp. lemon juice
½ tsp sea salt
½ cup water
The other bits
6 courgettes/zucchinis
Pumpkin Seeds, optional
Instructions
Preheat your oven to 375F/190C/Gas Mark 5.
Peel and dehull your pumpkin/squash and cut into chunks. Place on a baking tray, drizzle with a little olive oil and bake for 30 minutes, or until soft.
While your pumpkin is cooking, using a madoline, slice the zucchinis lengthways to create long thin strips. Set aside until you are ready to assemble the lasagne. You can also use a sharp knife to do this if you don't have a madoline, just be sure to cut the strips very thin.
Drain your cashews and place them in a high-speed blender along with all the other cashew cheese ingredients. Blend on high until smooth and creamy. Set aside in a bowl.
Once your pumpkin is cooked, transfer to your blender and add in the rest of the pumpkin sauce ingredients. Blend until a thick, smooth sauce. (I used this Vitamix for both sauces)
In a baking dish, place ½ cup of the pumpkin sauce at the bottom and spread. Cover the sauce in one layer of courgette/zucchini strips, then spread another ½ cup pumpkin sauce on top, then a ¼ cup of the basil cashew cheese sauce. Repeat this process until you have used up the zucchini and the sauces.
Bake the lasagne for 55-60 minutes. It should brown and crisp slightly on top and be hot all the way through.
Remove from the oven, let cool slightly before sprinkling with pumpkin leaves, extra basil and a little nutritional yeast. Serve!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/low-carb-pumpkin-lasagne/