With a tub of Zengarry Raw Brie nut cheese, it comes together pretty quickly despite having a few steps to follow. Make it the night before and just reheat it when you get home from work.
- lasagna noodles cooked (whole wheat or gluten-free)
- 1 potato, zapped in the microwave for a minute, then peeled and grated and mixed with 1 tsp olive oil and some salt
For the pumpkin béchamel
- ¼ cup all-purpose flour
- 2 cups nondairy milk like almond or soy
- 1½ cups pumpkin puree
- A generous pinch of nutmeg
- salt and pepper to taste
For the creamed spinach
- 2 tsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 tsp chili pepper flakes
- 1 package of Zengarry Raw Brie Style Cashew Cheese
- 8 ounces of frozen, chopped spinach, thawed in the microwave
- Salt and pepper to taste
Step 1 Make your pumpkin béchamel
Mix the milk and flour in a bowl and whisk until well combine.
Preheat a sauce pan to medium heat. Add the nondairy milk mixture, stirring constantly with a whisk to prevent lumps from forming. Add the pumpkin puree and continue to whisk. Cook the sauce for 10 minutes. You want it to be about the consistency of pancake batter. If the sauce gets too thick, add some more nondairy milk.
Add salt and pepper to taste and the nutmeg. Stir well.
Step 2 Make the creamed spinach
Heat the oil in a saucepan and add the onion, chili pepper and garlic. Sauté over medium heat until the onions turn translucent.
Add the Zengarry Brie Style Cashew Cheese and the thawed spinach and continue cooking about two minutes. If the mixture is too thick, add some water. Add salt and ground pepper and, if desired, a dash of nutmeg. Remove from heat.
Step 3 Assemble the lasagna
Spread a spoonful of the pumpkin béchamel on the bottom of a 8 X 5-inch baking dish sprayed with non-stick spray. Arrange three or four cooked noodles on top of the sauce, then pour half of the pumpkin sauce on the noodles and spread evenly. Add another layer of noodles, then spread the spinach-Brie mixture out evenly. Add another layer of lasagna noodles on top of the spinach and spread the remaining pumpkin sauce over the noodles. Top with the grated potato.
Cover with aluminum foil and bake in a preheated 375-degree oven for 60 minutes, removing the foil for the last 15-20 minutes. For a bit more crunch on top turn the oven to broil and broil until the potatoes turn golden-brown and crunchy, about 5-10 minutes, being careful not to burn.
Enjoy my friends! Let me know what you think of the recipe in the comments below!