Chef's Special: Savory Vegan Pumpkin Lasagna

Ingredients

• 1 medium pumpkin
• 1 pack of lasagna sheets (note: choose a vegan version if necessary)
• 1 large onion
• 3 cloves of garlic
• 400 grams of tomatoes, fresh or canned
• 2 tablespoons of olive oil
• 1 teaspoon of fresh thyme
• 1 teaspoon of rosemary
•  salt and pepper to taste
•  For the vegan bechamel sauce:
• 2 tablespoons of olive oil
• 2 tablespoons of flour
• 500 ml of plant-based milk
•  pinch of nutmeg
•  salt and pepper to taste

Instructions

1. 1 Preheat the oven to 200 degrees Celsius.
2. 2 Peel the pumpkin and slice it into thin slices.
3. 3 Finely chop the onion and garlic, and sauté them in a pan with the olive oil until translucent.
4. 4 Add the tomatoes, thyme, rosemary, salt, and pepper, and let simmer for 10 minutes.
5. 5 Meanwhile, make the vegan bechamel sauce by heating the olive oil and flour in a pan. Slowly add the plant-based milk, stirring constantly until you get a smooth sauce. Season with nutmeg, salt, and pepper.
6. 6 Now it's time to build the lasagna! Start with a layer of the tomato sauce, followed by lasagna sheets, pumpkin, and bechamel sauce. Repeat until all ingredients are used up, ending with a layer of sauce.
7. 7 Bake the lasagna for 30-40 minutes in the oven, until the top is golden brown and the pumpkin is cooked through.
8. 8 Let the lasagna cool for a few minutes before serving. Enjoy!