Name: Vegan Pumpkin Spinach Lasagna
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 hearty servings
Ingredients: 15 no-boil lasagna noodles ((can use wholegrain or gf lasagna noodles)); 2 tbsp parsley ((or basil. Chopped, for garnish. Optional)); 2 tsp vegetable oil; 1/2 cup unbleached all-purpose flour ((use rice flour for a gluten-free version)); 30 oz pumpkin puree ((two cans)); 4 cups almond milk ((or any nondairy milk)); 2 tsp nutmeg; Salt and ground black pepper to taste; 1 cup raw cashews; 2 tsp vegetable oil; 1 medium onion ((finely chopped)); 8 cloves garlic ((minced)); 2 tbsp unbleached all-purpose flour ((use rice flour for a gluten-free version)); 16 oz spinach ((I use frozen. Thaw before use)); 1 tsp nutmeg; Salt and ground black pepper to taste; 1 cup breadcrumbs; 2 tsp oregano ((or an Italian herb mixture)); 2 tsp extra virgin olive oil; Salt and ground black pepper to taste