Easy Creamy Buffalo Sage Pumpkin Lasagna

Bunny Kitchen

This lasagna is deceptively simple. Although there may appear to be a large ingredient list and there are three fillings to make – they are all blitzed up in the blender and you don’t even need to wash it out between making the squash puree and tomato sauce as the remains of squash in the jug help to make a silky and creamy tomato sauce.

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Ingredients

Serves 6:
For the Pumpkin Purée:
3 1/4 lb. pumpkin or squash, unpeeled
1/2 cup fresh sage leaves
1/2 tsp sea salt
1/4 tsp ground black pepper
1 cup unsweetened non-dairy milk (I prefer soy or almond)
For the Buffalo Tomato Sauce:
1 medium onion
2 cloves of garlic
1 tsp sea salt
1/2 tsp ground black pepper
2 cans of chopped tomatoes in juice
1/4 cup vegan buffalo sauce (like Frank’s Red Hot)
1 tsp dried thyme
For the Creamy Cashew White Sauce:
1/2 cup soaked raw cashews
6 tablespoons flour (or gf flour)
1 tsp mustard powder
1/2 tsp ground nutmeg
1/4 cup nutritional yeast
1 clove of garlic
1 tsp sea salt
1/2 tsp ground black pepper
2 cups unsweetened non-dairy milk (I prefer soy or almond)
For the lasagna:
4 tomatoes
1 lb. box dried lasagna sheets
Sea salt and cracked black pepper

Preparation

Serves six

Method

Preheat the oven to 400F.
Cut the unpeeled pumpkin or squash into wedges and de-seed, place on a baking tray, and roast for 20-30 minutes or until the squash is soft and golden.
Leave to cool enough to handle and carefully peel away the skin and place the flesh into a blender.
Add the sage, salt, pepper, and half the milk.
Blend, adding the remaining milk as necessary to get a smooth purée. Pour into a bowl, cover, and set aside. Do not clean out the blender.
Add all the tomato sauce ingredients into the blender and blend until well combined and almost smooth. Transfer to a saucepan and wash out the blender.
Blend together the white sauce ingredients until perfectly smooth, transfer to a saucepan.
Bring both the tomato and white sauce to a boil, whisking the white sauce all the time until thickened enough to coat the back of a spoon.
Assemble the lasagna, take a large baking dish approx. 15 x 10 inches and place about a quarter of the tomato sauce on the base, topped with a quarter of the lasagna sheets.
Top with more tomato sauce, some pumpkin purée, then more lasagna sheets, then white sauce and repeat until all is used up, ending with white sauce.
Place slices of tomato over the top, sprinkle with salt and pepper then transfer to the oven and bake for 30-45 minutes until the pasta is al dente and the top is golden and bubbling.
Leave to cool for about ten minutes before slicing and serving.