Vegan Roasted Pumpkin Lasagna Recipe

Ingredients

For the Roasted Pumpkin:

• 1 Hokkaido pumpkin, peeled, deseeded, and cut into slices
• Olive oil, for roasting

For the Tomato “Bolognese” Sauce:

• 1 medium onion, chopped
• 1 parsnip (or root vegetable of your choice), chopped
• 2 carrots, chopped
• A handful of mushrooms, chopped
• 1 bay leaf
• Fresh rosemary and thyme (or dried, if unavailable)
• A splash of red wine (optional, for deglazing)
• 2 cans (400g each) chopped tomatoes
• 1–2 cups vegetable broth

For the Bechamel:

• 3 tbsp vegan margarine
• 3 tbsp all-purpose flour
• 2 cups vegetable broth
• 1 tbsp Dijon or mild mustard
• Salt and pepper, to taste

Optional Topping:

• Vegan grated cheese (optional, or just use extra bechamel)

Instructions

1. Roast the Pumpkin:
   • Preheat your air fryer to 160°C (320°F) and set it to roast mode for 15 minutes.
   • Place the pumpkin slices in the air fryer with a light drizzle of olive oil. Let them roast until tender and slightly caramelized.
2. Prepare the Tomato “Bolognese” Sauce:
   • Heat a bit of oil in a large pan. Add the chopped onion, parsnip, carrots, mushrooms, bay leaf, and herbs.
   • Sauté the vegetables until they start to soften. Add a splash of red wine to deglaze, letting it cook off for a minute.
   • Add the chopped tomatoes and a few scoops of vegetable broth to reach a saucy consistency. Let the sauce simmer on low heat while you prepare the bechamel.
3. Make the Bechamel Sauce:
   • Melt the margarine in a saucepan over medium heat.
   • Add the flour and stir until you form a smooth paste (roux).
   • Gradually add the vegetable broth, stirring constantly until you get a thick, creamy sauce.
   • Add mustard, salt, and pepper to taste.
4. Assemble the Lasagna:
   • Preheat your oven to 180°C (350°F).
   • In a baking dish, start with a layer of tomato sauce, followed by roasted pumpkin slices, a layer of bechamel, and a layer of lasagna sheets. Repeat until you reach the top of the dish.
   • Finish with a layer of bechamel, and sprinkle vegan cheese on top if desired.
5. Bake:
   • Bake the lasagna for 35-40 minutes or until golden and bubbly on top.
   • Let it cool slightly before serving.