Vegan Pumpkin Lasagna with Chestnut and Mushroom Filling

What combo could be better than pumpkin, chestnuts and mushrooms?

What would autumn be like without pumpkin? A missed opportunity! Because the recipes with the orange vegetable are almost endless. And that's just as well. Because it is not only its slim 25 calories per 100 grams that make the pumpkin plant the ideal companion. Its high content of vitamins (including beta-carotene as a precursor of vitamin A), minerals (including potassium, magnesium, calcium, iron) and satiating fiber make the all-round talent a real health hero.

At the top of the list of favorites is no doubt the pumpkin soup in all possible variations. Today, however, pumpkin is the star of a creamy lasagna and, together with mushrooms and chestnuts, provides a wonderful nutty, full-bodied flavor. So get on the stove and declare the battle against the dirty weather!

For one casserole dish you need:

For the pumpkin:

• 1 Hokkaido pumpkin

• salt, chili, rosemary

• 2 tbsp. oil

For the chestnut-mushroom layer:

• 1 onion

• 1 clove of garlic

• 1 pack of chestnuts (200g)

• 800g mushrooms

• herb salt, pepper

• 1 tbsp. oi

For the cream sauce:

• 500ml soy cream

• salt, pepper, herb salt, nutmeg

Also:

• Lasagna sheets

• vegan grated cheese

Preparation:

Pumpkin:

1. Wash the Hokkaido well, remove the core and cut the pumpkin into small cubes.

2. Put the pumpkin cubes in a large bowl and mix them with 2 tablespoons of oil, salt, chili and rosemary.

3. Line a baking tray with baking paper, spread the pumpkin cubes on it and bake them at 350°F / 180°C convection oven for about 20 minutes until they are soft but still firm to the bite.

Mushroom and chestnut layer:

1. Clean 800g mushrooms and cut them into quarters (large ones into eighths).

2. Chop the chestnuts coarsely.

3. Peel 1 onion and 1 clove of garlic, dice them finely and sauté them in 1 tablespoon of oil until translucent.

4. Then add the mushrooms and fry them until the liquid has evaporated. Season with herb salt and pepper.

5. Finally, add the chestnuts, fry them briefly and then remove the pan from the heat.

Cream sauce:

Season 500ml of soy cream with salt, herb salt, pepper and nutmeg.

Layering:

1. Grease a medium baking dish with some margarine and line the bottom with a layer of lasagna sheets.

2. Then spread the first layer of pumpkin on top.

3. Then add a layer of mushrooms and a little bechamel sauce.

4. Then start again with the lasagna sheets.

5. Continue in this system until all the ingredients are used up.

6. Finish with lasagna plates, pour the rest of the cream sauce on top and sprinkle with grated cheese.

7. Bake the lasagna at 250°F / 180°C convection oven for 30 - 40 minutes.

Enjoy!

Have you got lasagna fever? Then try the vegan lasagna Bolognese or the vegan red lentil lasagna!