Vegan Pumpkin Lasagna

Hi Savvys,

I have been making this lasagna for years and have finally been able to put the recipe down on paper for you!  This pumpkin lasagna recipe uses the pumpkin puree I have frozen from my Halloween Jack-O-Lantern Pumpkin, but you can use store bought pumpkin puree in this recipe as well.

This lasagna recipe has such a subtle pumpkin flavour while still having the heartiness of a traditional tomato-based lasagna.  The pumpkin cream sauce makes this dish really decadent and goes perfect along side garlic bread or a salad.  My little one really loves eating this as well since there are so many textures from the vegan tofu ricotta to the TVP meat filling.

Hope you guys try out this recipe.  It is one of my favourites to make and you can surely make it ahead for an easy weeknight meal!

Now set forth and be savvy!


  • 1 block of firm tofu, drained (420 G)
  • 1 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated garlic
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp salt
  •  ¼ tsp black pepper
  • 1 package frozen chopped spinach, thawed and drained (300 g)
  • ¼ cup non-dairy milk


  • 1 package beyond meat or lightlife ground
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 tsp fennel seed
  • 2 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 2 tbsp soy sauce
  • 2 cups TVP, rehydrated
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can 28-ounce diced tomatoes


  • 2 tbsp vegan butter
  • ¼ cup flour
  • 2 cups non-dairy milk
  • 3 cloves of garlic
  • 1 cup pumpkin puree
  • 2 tbsp nutritional yeast
  • 2 tbsp apple cider vinegar
  • 1 tsp dried parsley
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp nutmeg

You will also need:

  • 9 lasagna noodles
  • 1 cup shredded vegan mozzarella style cheese


  1. Cook 9 lasagna noodles according to package directions.  If you are using no-boil noodles, then you can start making the lasagna filling
  2. Vegan Ricotta Filling
    • Blend all of the ingredients in a food processor until smooth
    • Set aside and prepare the meat sauce
  3. Meat sauce:
    • Heat a sauce pan over medium heat
    • Add the veggie ground and let it brown, about 3 minutes as you break up the pieces with a potato masher or a wooden spoon
    • Add in the onion and garlic and sautee together until fragrant, about 2 minutes
    • Add in the spices and toss until fragrant, about 1 minute
    • Add the soy sauce and the rehydrated TYP and mix until it is well incorporated into the veggie ground mixture
    • Add the salt, pepper and canned diced tomato and let simmer over medium-low as you prepare the pumpkin sauce mixture
  4. Pumpkin Sauce:
    • Make your roux by melting the butter over medium heat
    • Once the butter is melted, add in the flour and mix until the flour is combined
    • Add in the rest of the ingredients, whisking until there are no clumps over medium high
    • Once the sauce comes to a boil, turn the heat down to medium low and continue whisking until you get a smooth sauce
  5. To layer the lasagna:
    • Preheat oven to 375 degrees
    • Add a thin layer of the meat sauce to the bottom of a 13 x 9 in baking dish
    • Add a layer of noodles
    • Add half of the ricotta tofu mixture on top of the noodles
    • Add 1/3 of the meat sauce on top of the tofu mixture
    • Pour ½ of the pumpkin sauce on top of the meat mixture
    • Add another layer of noodles
    • Add the rest of the ricotta mixture on top of the noodles
    • Add 1/3 of meat sauce on top of the ricotta mixture
    • Pour the rest of the pumpkin sauce
    • Add a final layer of noodles
    • Add the rest of the meat sauce
  6. To bake the lasagna:
    • You can make this ahead of time and bake it when you are ready to eat – just be sure to put the cold lasagna tray into the oven as you are preheating it to prevent the tray from cracking
    • Place the baking dish on top of a cookie sheet to prevent spillage in your oven
    • Place another cookie sheet on top of the lasagna dish to create a lid
    • Bake at 375 for 45 minutes
    • Remove the cookie sheet lid and sprinkle the vegan cheese on top, bake for 15 minutes
    • Remove the lasagna from the oven and let it sit for 15 minutes before serving

One thought on “Vegan Pumpkin Lasagna

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