I was watching a terrible daytime talk show and they mentioned pumpkin lasagna. Owing to my love of pumpkins, at this time of year, I’ve always got some on hand to play with. When using pumpkin, especially in a savoury context, I like to make sure the natural sweetness of the pumpkin and the warm spices we associate with it are balanced with something a little spicy. Today, I’ve made a thinned out béchamel sauce for the lasagna. If you’ve never made bechamel, don’t worry, it’s just a white sauce!
This lasagna is a real showstopper with its warm, creamy and slightly spicy sauce and gorgeous roasted pumpkin topping. It would make a fantastic holiday main, such as for Thanksgiving or Christmas! If you’re feeling like something spicy, up the chili flakes because that would be amazing! You make all the elements ahead of time, if you like, but be sure to whisk and reheat the sauce before using. You might also make the whole thing ahead of time and heat it just before you’re ready to serve. Lasagna is fun like that!
Pumpkin Béchamel
Makes ~5 cups
½ cup non-dairy margarine
1 medium yellow onion, peeled and diced
½ teaspoon each dried rosemary and sage
½ cup all purpose flour (Gluten-Free)
3 cups unsweetened non-dairy milk
½ cup dry white wine
½ cup vegetable stock
3 cloves garlic, peeled and diced
¾ cup pureed pumpkin
2 tablespoons nutritional yeast
1 tablespoon dry mustard powder
½ teaspoon chili flakes, or more to taste
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
Freshly cracked black pepper, to taste
In a large skillet, heat the margarine over medium-low until it melts. Add the onion, rosemary and sage and sauté until the onions are translucent. Whisk in the flour and cook, whisking contantly, for about a minute. Slowly pour in the milk, whisking until smooth. Add the wine and vegetable stock and whisk until smooth. Next whisk in the garlic, pumpkin, nutritional yeast and seasonings and whisk until it is at a near boil. Set aside until ready to use.
Roasted Pumpkin
Half a pie pumpkin, gutted, peeled and sliced thin
1 tablespoon extra virgin olive oil
¼ teaspoon salt
¼ teaspoon cinnamon
Pinch of chili flakes
Freshly cracked black pepper, to taste
Preheat oven to 400 F. Lay the thinly sliced pumpkin out on a baking sheet. Drizzle with olive oil and season. Roast for about 15 minutes, until the pumpkin is cooked and is just starting to brown on top. Set aside until ready to use.
Pine Nut Parmesan
Makes ~¼ cup
2 tablespoons pine nuts, lightly toasted
2 tablespoons nutritional yeast
½ teaspoon salt
Combine all ingredients in a blender or food processor and blitz until smooth. Set aside until ready to use.
Pumpkin Lasagna Assembly
Makes a 9 x 13 pan
Serves 6 to 8
Pumpkin bechamel
9 lasagna noodles, gluten-free or not
2 cups frozen and thawed chopped spinach
Roasted pumpkin slices
Pine nut Parmesan
Preheat oven to 375 F. Pour ½ cup of the bechamel in the bottom of the baking dish. Top with noodles. Pour another ½ cup of bechamel and top with roasted pumpkin, spinach and bechamel. Add another layer of noodles, then sauce, then noodles. To finish, add sauce, roasted pumpkin and sprinkle with the pine nut Parmesan. Bake, uncovered, for about 45 minutes. Take out from the oven and let it relax (so nothing runs when you cut into it) for another 45 minutes. Serve hot with whatever you like, but it really lends itself to something green.