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A fiery, red-headed newbie Vegan who loves wine, food, reading, writing, and all things curious.

Saturday, October 15, 2011

Sweet Potato Pumpkin Lasagna

SUCCESS! Happy Family Vegan Dinner!

I have met some wonderful gals over on Goodreads. Our group is called Vegan Cooking & Cookbooks and we had our own little Vegan Mofo Challenge. Pumpkin was our secret ingredient and I had my family test out a lasagna recipe.  It was a great success! 

The Menu:
Sweet Potato Pumpkin Lasagna
Swiss Chard with Walnuts and Raisins
Wheat Berry Salad 
Roasted Brussels Sprouts
Baked Carrots

Sweet Potato Pumpkin Lasagna


3 Large Sweet Potatoes, peeled, sliced 1/2" rounds, roasted (Instructions below)
Pumpkin Sauce (Recipe Below)
Tofu Ricotta ( Recipe Below)
1 lb Lasagna Noodles, cooked
1 cup Daiya Mozzarella Cheese, divided


Preheat oven to 350 deg. F. 
Line the bottom of the lasagna pan with a layer of noodles. Spread 1/3 of the pumpkin sauce on evenly. Put 1/2 of sweet potatoes on in a single layer evenly. Sprinkle 1/2 of the ricotta on top. Sprinkle 1/2 cup of the Daiya cheese on. Top with another layer of noodles, 1/3 pumpkin sauce, rest of sweet potatoes, rest of ricotta. Top with another layer of noodles, the rest of the pumpkin sauce and the 1/2 cup of Daiya cheese. Cover with aluminum foil and bake for 25 minutes. Take foil off and bake for another 10 minutes. Take out of oven and let sit for 10-15 minutes before serving. 

Roasted Sweet Potatoes

Preheat oven to 425 deg F. 
Peel sweet potatoes. Slice into 1/2" thick rounds ( try to make them all as even as possible). Place in a single even on a cookie sheet that has been coated with cooking spray. (Will need more than one cookie sheet.) Drizzle olive oil on top, sprinkle salt and pepper to taste. Roast in oven for 30 minutes, flipping half way through. Or until potatoes are soft but not mushy. Take out and cool.

Pumpkin Sauce


12 ounces Firm Silken Tofu
11/2 cups Non-Dairy Milk
1/2 cup Nutritional Yeast
11/2 cups Pumpkin Puree
2 Tbsp Pepitas
2 Tsp Salt
1/2 Tsp Cinnamon
1/4 Tsp Allspice
1 Tbsp Earth Balance Spread
1 Tbsp Flour


In a  food processor add the tofu, milk, nutritional yeast, pumpkin puree, pumpkin seeds, salt and spices. Process until smooth and creamy. In a sauce pan, melt spread over med high heat and sprinkle flour in, stirring constantly. (Making a roux) Stir until all the flour is dissolved and it is smooth and creamy and slightly golden brown. While stirring, slowly add the blended ingredients until everything is mixed well. Turn heat to low and continue stirring until sauce is heated through.  

Tofu Ricotta


1 14oz Block of Extra Firm Tofu
3 Garlic Cloves, smashed and minced
1/4 Cup Nutritional Yeast
2 Tsp Sweet Miso Paste
2 Tbsp Tahini
1 Tbsp Lemon Juice
2 Tsp Salt

In a large bowl, mix all ingredients together, mashing with a spoon to incorporate everything. 

Oh...and the cupcakes....

 Hubs got a little creative with our new favorite kitchen tool...

It was a wonderful evening! The non-vegan family left our home full and happy. Now go check out these other great blogs for more delicious pumpkin recipes:


  1. Farrah, Wow! You are some cook! No wonder your family went away happy. Lucky dinner guests! That lasagna looks amazing, as do all the side dishes, and the cupcakes of course.

    Thanks for the blog links and also the link to our Vegan Cooking & Cookbooks group at www.goodreads.com.

  2. This lasagna! Oh my! I cannot wait to make it. Such a gorgeous recipe! I'm tweeting this post!

  3. That spread looks delicious. Congratulations on a well fed family.

  4. Farah, my daughter saw your cupcakes and was super excited. She wants the recipe! Your family photo is so sweet. Love it and I'm glad they enjoyed the lasagna!

  5. That lasagna looks wonderful! I will have to make this sometime. The cupcakes are lovely too :)