I had half of the Tofutti ‘ricotta’ left over from the other day and I didn’t know what to do with it. I haven’t eaten ricotta in 3 years, so I haven’t been missing it much. I have tried out vegan ricotta before and for me its been a great substitute, except when you want to make something sweet. I came across this Taste recipe today, Pumpkin, sage and ricotta lasagne, and decided this was something I would like to try.
I adapted the recipe, so that the ricotta was more of a cheesy sauce with walnuts. Since it was more runny it helped to cook the past sheets a lot better. The only thing I didn’t do was put some of this sauce down the bottom, so the bottom pasta sheet was a bit hard. Other then that it was decadent and delicious. On the side I made some Spicy tomato vegetables to complement the sweet lasagna. As for the pumpkin seeds, I baked them with maple, cinnamon and sea salt.
I’m stuff now and jealous that Marco is taking the left overs to work. My boyfriend isn’t vegan or vegetarian, but as he says, he likes to sample the best of both worlds. I have completely stopped cooking meat at home now, so he only has it out or when someone else cooks for him. But even he has noticed the difference he is feeling, so he doesn’t mind living in a meat free house anymore. By the way sorry I don’t have better pictures. Marco and my mum couldn’t wait to eat tonight.
Pumpkin, Sage, Walnut and ‘Ricotta’ Lasagna (vegan, gluten free option)
1 x packet instant lasagna sheets (use gluten free if you prefer)
1.2 kg butternut pumpkin
2 tablespoons olive oil,
1/2 teaspoon chili flakes
sea salt & black pepper to taste
1/4 teaspoon ground nutmeg,
1 tablespoon chopped sage
12 whole sage leaves
100 g vegan butter (I used Nutlex)
2 tablespoons chopped walnuts.
Ingredients for ‘Ricotta’ Cheesy Sauce:
215g vegan ricotta (I used Tofutti Better Than Cheese Ricotta)
4 tablespoons vegan cream cheese (I used Tofutti Better Than Cream Cheese)
1/2 cup walnuts
1/2 cup nutritional yeast
1/2 cup soy milk
sea salt & black pepper to taste
1. Preheat oven to 190 degrees and chop the pumpkin.
3. In the meantime prepare the ‘ricotta’ cheesy sauce. In a processor add all the ingredients for the sauce and blend until smooth and creamy.
4. Once pumpkin is cooked, leave to cool. Then place in a processor and add nutmeg, chopped sage, salt & pepper. Blend till it is pureed.
5. Take a 8×8-inch square baking dish (or around this size) and first add a layer of the cheese sauce. Next add the lasagna sheets (2 1/2 for my dish) and then add the mashed pumpkin. Continue layering till all the pasta sheets have been used and top with both pumpkin and ricotta cheese sauce. Bake lasagna in the oven for 35 mins.
6. A few minutes before serving, take a small pot/pan and heat butter whole sage leaves and chopped walnuts for 2 mins.
7. Serve lasagna with a drizzle of the butter sage sauce on top.
Spicy Tomato Vegetables (vegan, gluten free, soy free, nut free)
2 tablespoons olive oil
2 garlic cloves, chopped
1 small red onion, chopped
2 tablespoon tomato paste
8 black olives
1 large zucchini, chopped
1/2 large broccoli, chopped
pinch of sugar
salt & pepper to taste
2. Add a bit of water if dry then add the black olives zucchini, and broccoli and cook till the vegetables are tender and season then serve.
Sweet and Salty Pumpkin Seeds (vegan, gluten free, soy free, nut free)
Butternut pumpkin seeds
2 tablespoons maple syrup (or more to coat)
sprinkle of cinnamon and sea salt
1. Wash pumpkin seeds, then place on a tray and add the rest of the ingredients to the seeds.
2. Roast for 3 mins or until crispy.