Sweet potato pumpkin lasagne

Name: Sweet potato pumpkin lasagne
Total time: 90 min
Yield: 4 portions
Ingredients: cooking oil; onion; pumpkin; orange juice; soy cream; maple syrup; cornflour (dissolved in cold water); vegan butter; almonds, chopped; chickpea flour; almond milk; sweet potatoes; vegan cheese, grated; salt, pepper, chili, nutmeg to taste

Duration: 1 h 30 min

Difficulty: medium

Tags:

alcohol-free gluten-free lactose-free vegan vegetarian

There's lasagne! If your guests are thinking of pasta plates, mince and béchamel sauce, then you're going to surprise them today. We'll show you how to prepare it differently. Pumpkin and sweet potato play a very important role. A great duo that harmonises perfectly and conjures up an unbeatably delicious dish for you.

Ingredients for

For the lasagne

2 Tablespoon(s) cooking oil

80 g onion

500 g pumpkin

75 ml orange juice

100 ml soy cream

1 Tablespoon(s) maple syrup

1 Tablespoon(s) cornflour (dissolved in cold water)

25 g vegan butter

60 g almonds, chopped

20 g chickpea flour

300 ml almond milk

2 sweet potatoes

75 g vegan cheese, grated

salt, pepper, chili, nutmeg to taste

Preparation

Total time: 1 h 30 min

Prepare the lasagne

Finely dice the pumpkin and onion. Measure out the remaining ingredients.

Sauté the onions in the oil, then add the pumpkin and fry for a short time. Deglaze with orange juice and add cream.

Thicken the pumpkin sauce with cornflour and season to taste with salt, pepper, chilli and maple syrup. Then the pumpkin sauce is ready. Note: Don't be surprised, it is relatively thick.

In a second saucepan, lightly toast flour in butter without letting the flour take colour.

Briefly toast the almonds and then add the milk. Bring to the boil once, stirring, until the béchamel sauce is thickened. Then season to taste with salt, pepper and nutmeg.

Preheat the oven to 160°C convection. Use the Catto to cut the sweet potato into vegetable strips.

Now alternate layers of almond bechamel and a layer of sweet potato in the dish until it is filled. Finally, cover with cheese.

Bake the lasagne in the preheated oven for 30 minutes. If necessary, increase the temperature a little towards the end to give the cheese a little more colour and crust.