Dairy-free, vegan lasagne.
1 can pumpkin puree
1 cup almond milk
¼ teaspoon sage
1/2 medium onion, finely chopped
4 cloves garlic, minced
1/2 cup cashews
1 cup water
8 ounces of frozen spinach, thawed
1 small sweet potato
no-boil lasagna noodles
Salt and pepper to taste.
In a saucepan over low heat, whisk together pumpkin puree and almond milk.
Add salt, pepper, and sage to taste.
Heat olive oil in a second saucepan and add the onion and garlic.
Cook, stirring, about five minutes.
In the food processor combine cashews with 1 cup water until a smooth cream forms.
Add the cashew cream to the onions and garlic and stir well.
Add the thawed spinach and continue cooking about two minutes. Add salt and pepper to taste.
Microwave the sweet potato for 1 minute, then peel and grate it.
Spread a small amount of the pumpkin mixture in the bottom of an 8×5 inch baking pan, or split between 2 bread pans.
Arrange two no-boil noodles on top, then pour half of the pumpkin sauce on the noodles and spread evenly.
Place two more lasagna noodles on the pumpkin mixture, pour the spinach mixture on top and spread evenly.
Place two more 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 30 minutes.
After 30 minutes remove the foil and continue to cook for about 10 minutes.