Vegan Pumpkin & Spinach Lasagne

Lasagne is an Italian classic, like a Fellini’s movie.

My family used to cook lasagne for special occasions, like Christmas or for a lunch with friends. It takes a bit effort to make lasagne: cooking the bechamel, the sauce, the filling (typically ragù) and finally the baking.  Because this long and complex process, everyone is waiting with excitement for a big portion of lasagne on the plate.

And guess what? The day after, if there is a slight chance of leftover, they are even better!

Lasagne perfectly embrace the vegan tradition, offering much more options than just the ones with ragù sauce.

Vegan spinach & Pumpkin lasagne

  • Servings: 3 persons
  • Difficulty: advanced
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  • ·  500ml vegan Bechamel
  • ·  Lasagne sheets
  • · 1 small Pumpkin
  • · 500ml Tomato Sauce
  • · 1 chopped onion
  • · chopped baby spinaches
  • · 1 garlic glove
  • · around 1 Tbs olive oil
  • · salt and pepper
  • · 1 Cup finely chopped almonds (for the vegan parmesan)
  • · 1/2 Nutritional Yeast (for the vegan parmesan)
  • · 1 tsp Onion (or garlic) powder (for the vegan parmesan)


  1. Pre-heat the oven to 180°
  2. Lay the pumpkin stripes on a baking sheet, sprinkle with salt, pepper, a bit oil and bake for about 40 minutes.
  3. Meantime stir-fry the onion with a bit of oil and add the tomato sauce. Cook for about 10 minutes.
  4.  Blend all the ingredient for the vegan parmesan and set aside.
  5. For the bechamel, you can follow the instructions here
  6. On a baking sheet with some baking paper, display the first layer of lasagne, follow with about 4 table spoon of bechamel, tomato sauce, vegan parmesan, pumpkin, baby spinach and repeat with a new layer.
  7. Top with some hummus (you can read about my beet hummus recipe here!)
  8.  Cover the last layer with some vegan parmesan and a bit of olive oil.
  9.  Bake for about 20 minutes

CategoriesItaly Lunch Winter