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Creamy Pumpkin Lentil Spinach Lasagna

Vegan comfort food at its finest! It's a delicious alternative to a classic lasagna. This one has a very subtle flavor of pumpkin combined with the freshness of spinach.

🍽 Serves 4-5

🕘 1 hour


  • 2 ½ cups frozen spinach

  • ½ cup water

  • 3 cloves of garlic

  • 1 medium onion

  • 1 silken tofu

  • Salt and pepper

  • 2 ½ cups pumpkin puree

  • 1 cup vegetable stock

  • 1 tsp olive oil

  • 1 tsp rosemary

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • 1 tsp thyme

  • ½ Tbsp nutritional yeast @realfooddirect

  • 1 can lentils

  • Salt and pepper to taste


  • 3 Tbsp olive oil

  • 2 heaped Tbsp plain flour

  • 2 cups plant-based milk

  • ¼ tsp nutmeg

  • ¼ tsp salt


  1. If you are using freshly made pumpkin puree, peel and chop the pumpkin and cook until soft. Let it cool down and blend until smooth.

  2. To make the lasagna: prepare the ingredients, chop the onion, and mince the garlic.

  3. In a large frying pan, heat olive oil to medium, add onion and garlic and sauté until golden.

  4. Add frozen spinach and ½ cup of water. Sauté for 5 min until spinach has thawed.

  5. Turn off the element. Add tofu, salt, and pepper. Using a spatula, combine the ingredients. Set aside.

  6. To make the pumpkin lentil filling: In a medium pot/frying pan, heat the oil and add lentils, rosemary, thyme, nutritional yeast, onion and garlic powders. Mix well and sauté for 5 min.

  7. Add vegetable stock and pumpkin puree. Mix well, add salt and pepper to taste. Set aside.

  8. To make the bechamel sauce: In a medium pot, heat the oil to medium, add flour and combine the two.

  9. Add plant-based milk and cook until it boils, stir frequently. Cook for another 2-3 minutes until the sauce has thickened. Add nutmeg, salt, and pepper.

  10. Preheat the oven to 190’C. In an oven dish, spread olive oil on the bottom. Place lasagna sheets and spread evenly half of the pumpkin lentil filling. Cover with lasagna sheets, and spread spinach and tofu filling. Place lasagna sheets and one more layer of pumpkin. Cover with one last layer of lasagna sheets. Pour bechamel sauce on top and spread evenly.

  11. Place in the oven and bake for 40 min.

  12. Remove from the oven and let it cool down.

  13. Garnish with vegan parmesan and fresh basil.

  14. Enjoy! 💚


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