Vegan Pumpkin Lasagna

This recipe was inspired by Sam, who is a friend of my brother Daniel, and a Facebook friend of mine. A couple weeks ago Sam posted a picture of the pumpkin lasagna he had  at some restaurant in the Quad Cities (where he and my brother live). It sounded like such an interesting dish that I instantly I wanted to get my paws on some! Sam explained that the lasagna was layered with pumpkin puree, spinach, and a ricotta cheese mixture. It was served with grilled asparagus. Here is my version of the pumpkin lasagna and served with a side salad made by my friend Amber! I I made a small batch of the lasagna and it was more than enough for 3 ladies.

Ingredients for vegan ricotta cheese:

• 1 lb extra firm tofu, drained
• 1 tsp lemon juice
• 1/4 cup nutritional yeast
• 2 tbs Italian seasonings
• 1/4 tsp garlic powder seasonings

Directions:

In a small bowl mash the tofu, lemon juice, nutritional yeast, Italian seasonings, and garlic powder.

Ingredients for lasagna:

• 16 oz sliced fresh mushrooms
• 1/2 cup chopped green onion
• 1 teaspoon salt
• 1-2 tbs coconut oil
• 1 15 oz can pumpkin puree 
• 1 cup canned coconut milk
• 1 tbs dried sage leaves
• pepper to taste
• 9 no boil lasagna noodles*
• 1 cup vegan ricotta cheese (see recipe below in step 3)
• 3/4 cup vegan Parmesan cheese
• 2 cups vegan mozzarella cheese

Directions:

1. In a large skillet, saute the mushroom, 1/2 tsp salt and green onions in coconut oil over medium high heat until tender. Set aside.
2. In a small bowl, whisk together the pumpkin, coconut milk, sage, 1/2 tsp salt, and pepper.
3. spread 1/2 cup pumpkin sauce in an 11 x 7 in baking dish. top with 3 noodles. Top the layer of noodles with 1/2 cup pumpkin sauce, half of the mushroom and onion mixture, 1/2 cup tofu ricotta cheese mixture, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese. Repeat this process. Top with remaining noodles, Sauce, and cheese. 
4. Bake at 375 degrees for 35-45 minutes. Let stand for 10 minutes. 

* read labels! Some no-boil noodles contain eggs.

I liked this dish a lot, and I think it's one my family would enjoy as well. I might double the recipe and  make it for Thanksgiving this year in place of the Tofurkey.... I don't know. I'm the only one who ever eats the Tofurkey anyway! Hope you enjoy :)
-Em