Pumpkin Lasagne

[Guest guest]

This is what I came up with last night. I started with a basic

ricotta sub recipe, but as I don't know what ricotta actually tastes

like, I just added things until it tasted nice. The " cheese " sauce

recipe makes a bit too much for the lasagne, so I'm planning on

using the leftovers to make some ravioli. This makes a very large

lasagne 10 " x 15 " [25 cm x 38 cm]. The kids polished off the lot !!!

This could probably be made soy free by making a larger amount of

white sauce with another milk sub and adding the seasonings to that,

omitting the miso and using a soy-free sour cream (recipes in files).

 

 

 

Pumpkin Lasagne

 

 

around 2.3 kg (5 lb) pumpkin (I used butternut squash/pumpkin)

6 cloves garlic, unpeeled

a little olive oil for roasting

1 tsp salt (or to taste)

1/2 - 1 tsp nutmeg (to taste)

1 - 1 1/2 tsp paprika (to taste)

 

two 320 g (11 1/4 oz) packets firm tofu

3 Tbsp (45 ml) olive oil

2 Tbsp (30 ml) lemon juice

5 tsp sesame tahini

2 - 3 tbsp water (if necessary)

 

1 cup nutritional (savoury) yeast flakes

1 tub 'Tofutti Sour Supreme'

-OR- 1 1/2 cups other GF vegan sour cream sub

1/2 cup soy milk

1 Tbsp (3 tsp) chicken-style bouillon powder (I used homemade)

2 tsp salt (or to taste, use less if bouillon powder is salty)

1 tsp sage

1 tsp GF miso

1 tsp onion powder

shake of pepper

 

1/3 cup cornstarch (cornflour)

500 ml (1 pint) soy milk

 

two 250 g (8 7/8 oz) packets finely chopped frozen spinach

-OR- equivalent of fresh, finely chopped

 

two 200 g (7 oz) packets GF lasagne sheets

vegan parmesan

parsely flakes -OR- finely chopped fresh parsley

 

 

Cut pumpkin into around 1 " (2.5 cm) dice. Place on tray, and lightly

coat with olive oil. Roast in a 190C (375F) oven until tender (40 -

60 minutes). About halfway through roasting add garlic cloves to pan.

 

While pumpkin is roasting prepare the " cheese " sauce.

 

Place tofu, 3 Tbsp olive oil, lemon juice and tahini in a food

processor. Process until smooth. If necessary add a little (2 - 3

Tbsp) water to assist with blending.

 

Add yeast flakes, sour cream, 1/2 cup soy milk, bouillon powder,

salt, sage, miso, onion powder and pepper to food processor with

tofu mixture. Process again.

 

In a saucepan, mix cornstarch with a little of the 1 pint of soy

milk to form a smooth paste. Stir in remaining soy milk. Stir over

heat until mixture boils and thickens. Set aside.

 

Saute spinach in a little olive oil for a few minutes.

 

Combine " cheese " mixture, white sauce and spinach.

 

When pumpkin is tender, place in bowl (or food processor). Squeeze

the roasted garlic into this. Mash or process (I used a stab

blender) with as much water as necessary to create a smooth puree.

Season to taste with salt, nutmeg and paprika.

 

Lightly oil a large lasagne dish. Place a layer of pumpkin in the

bottom of this. Sprinkle lightly with a little water (to prevent the

bottom drying out). Cover with lasagne sheets, then half remaining

pumpkin and a layer of " cheese " /spinach sauce. Follow with another

layer of lasagne sheets, remaining pumpkin, a layer of

" cheese " /spinach, more lasagne sheets and finally a layer of

" cheese " /spinach sauce. Sprinkle the top with vegan parmesan and a

little parsley.

 

Cover with foil and bake at 190 C (375F) for 40 minutes. Remove foil

and bake for a further 20 minutes.

[Guest guest]

On Jan 29, 2006, at 7:33 PM, Kim wrote:

 

> This is what I came up with last night. I started with a basic

> ricotta sub recipe, but as I don't know what ricotta actually tastes

> like, I just added things until it tasted nice. The " cheese " sauce

> recipe makes a bit too much for the lasagne, so I'm planning on

> using the leftovers to make some ravioli. This makes a very large

> lasagne 10 " x 15 " [25 cm x 38 cm]. The kids polished off the lot !!!

> This could probably be made soy free by making a larger amount of

> white sauce with another milk sub and adding the seasonings to that,

> omitting the miso and using a soy-free sour cream (recipes in files).

>

 

There are soy-free misos (Miso Master, South River). However, any of

us who use any sort of miso must doublecheck that the koji was not

fed barley. Many misos are made from barley-fed kojis. A few are

started on rice koji. Some may also use wood vats (permeable).

 

Some folks aren't comfortable using South River Miso because the vats

are all in one room, rice kojis and barley kojis alike. I've talked

to them and I'm satisfied that barley flour isn't being tossed too

and fro (not sure they actually use *flour*, anyhow). Yes, flour

will aerosolize, but from what I've heard, the risk of cross-

contamination is pretty low.

 

 

ygg

[Guest guest]

Kim, your recipe sounds delicious! I'm glad you had success and thank you

for sharing it with the rest of us. It's interesting how food names vary

from region to region. In the USA, pumpkin is always the large, orange

squash that are so common for pumpkin pies. Down under it appears that

pumpkins include other squashed like butternut, Hubbard, etc. That does

make sense, though, as once cooked they are very similar.

 

I'm eager to try your recipe!

LaDonna

[Guest guest]

I used the left over " cheese " /spinach sauce in ravioli last night. I

topped it with a simple tomato sauce from a recipe I found on the

internet - it was sooooo good.

 

Kim.

 

 

, " LaDonna "

<teacups@c...> wrote:

>

> Kim, your recipe sounds delicious! I'm glad you had success and

thank you

> for sharing it with the rest of us. It's interesting how food

names vary

> from region to region. In the USA, pumpkin is always the large,

orange

> squash that are so common for pumpkin pies. Down under it appears

that

> pumpkins include other squashed like butternut, Hubbard, etc.

That does

> make sense, though, as once cooked they are very similar.

>

> I'm eager to try your recipe!

> LaDonna

>