A delicious vegan lasagna with three colorful layers made with roasted pumpkin, beetroot, and swiss chard. The filling is made with tofu ricotta and the lasagna is topped with tomato sauce and vegan cheese.
- 375 grams of whole wheat spelt lasagna sheets
- 3 swiss chard leaves
- 4 tablespoons of pesto sauce
- pumpkin
- 1 beetroot
- 100 grams of vegan cheese
- 1 teaspoon of garlic powder
- teaspoon of cumin
- teaspoon of chili powder
- oil
- salt
- for the ricotta
- 600 grams of firm tofu
- teaspoon of garlic powder
- 4 tablespoons of nutritional yeast
Preheat the oven to 200 degrees. Peel and chop the pumpkin and beetroot. Season with salt and spices and roast in a baking tray for 30 minutes.
Prepare the tomato sauce by sauting the garlic and onion in oil for 7 minutes. Add the tomatoes, salt, and herbs, and simmer for 20 minutes.
In a blender, combine the tofu with the rest of the ricotta ingredients and blend until smooth.
Mash the roasted pumpkin with a fork and mix with one-third of the tofu cream in a bowl. Mash the beetroot with another third of the ricotta in another bowl. Remove the stems from the Swiss chard and chop. In a third bowl, mix the Swiss chard with pesto and the remaining tofu.
Parboil the lasagna sheets and drain. Grease a baking dish and add half of the tomato sauce. Layer one-fourth of the lasagna sheets on top, followed by the pumpkin mixture, another quarter of the pasta sheets, the Swiss chard mixture, pasta, beetroot, and finish with pasta, tomato sauce, and vegan cheese.
Cover the lasagna with parchment paper and bake for 30 minutes. Remove the paper and bake for an additional 5 minutes.