Recipe for a gluten-free and vegan Pumpkin Lasagne with Cashew Cheese. It's the perfect comforting main dish for cold autumn days. Serve with a leafy green salad and make it super-food material by adding shoots.
Soak the cashews in water overnight. The next day, drain and rinse them. Add them to a blender and add the nutritional yeast, salt, lemon juice and fresh water. Blend on high until completely smooth.
Cut the hokkaido pumpkin in half and spoon out the seeds. Cut one half in half again and peel the pumpkin. Use a mandolin slicer or cut by hand to get thin pumpkin slices to add on the lasagne on top. With the other half of the pumpkin, dice it in small cubes.
In a large pot, add the canola oil and bring it to medium to high heat, add the diced red onion and minced garlic cloves. Cook until translucent. Then add the cubed pumpkin. Let it cook for 3-4 minutes. Reduce the heat to medium, then add the tomato purée, dried oregano, basil and salt. Let it cook for 10-15 minutes.
Preheat the oven to 480°F/250°C.
Let's layer the lasagne: Lightly oil the baking dish* and start with a thin layer of tomato pumpkin sauce, followed by lasagne sheets, tomato pumpkin sauce, a thin layer of cashew cheese sauce, lasagne sheets, tomato pumpkin sauce (in this layer you want to use all the pumpkin pieces left in the sauce because the top tomato sauce layer should be without pumpkin pieces), cashew cheese sauce, lasagne sheets, tomato sauce (without any pumpkin cubes) and the rest of the cashew cheese. Then add the pumpkin slices on top and spray it lightly with oil.
Bake the lasagne for 25 to 30 minutes until the cashew cheese on top is slightly browned.
Serve with a side salad of leafy greens and add shoots to add more nutrients!
*My baking dish has the dimensions: 10" x 18" (25cm x 17cm)