I think everyone has tried a classic lasagna at least once. The layers of tomato, pasta and cheese are amazing, right? Well, wait until you try our pumpkin thyme-ricotta lasagna. We think it just might be better than the original. The pumpkin sauce paired with the thyme, vegan ricotta, vegan mozzarella and noodles is the perfect fall version of this classic dish. —LM + AM
MAKES 1 (11 X 7-INCH [28 X 18-CM]) PAN OF LASAGNA
1 tbsp (15 ml) extra-virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
¼ cup (60 ml) red wine
15 oz (425 g) pumpkin purée
2 cups (473 ml) plain unsweetened almond milk
1 tbsp (3 g) Italian seasoning
1 tsp salt
¼ tsp black pepper
1 tbsp (8 g) minced fresh thyme
3 cups (374 g) Vegan Ricotta, homemade or store-bought
1 (9-oz [255-g]) box no-boil lasagna noodles
2 cups (226 g) shredded vegan mozzarella
2 cups (80 g) torn fresh basil
Preheat the oven to 425°F (218°C).
In a large skillet, heat the olive oil over medium heat. Once the oil is heated, add the onions and garlic to the skillet. Sauté them until translucent. This should take about 5 minutes. When the onions are done cooking, deglaze the pan with the wine.
Add the pumpkin, almond milk, Italian seasoning, salt and black pepper to the skillet with the onions. Stir the mixture until well incorporated.
Mix the thyme and vegan ricotta together.
Assemble the lasagna by starting with a layer of the pumpkin sauce, then noodles, more sauce, ricotta, mozzarella and basil, and then start the next layer of noodles. Continue layering and top with the sauce and mozzarella. You should have enough to make 3 to 4 layers.
Bake for about 30 minutes or until the top is nicely browned.