This pumpkin lasagna is layered with creamy cheesy cashew-tofu ricotta, rich sage pumpkin sauce, baby spinach, and stretchy vegan mozzarella. It’s the perfect hearty, plant-based comfort food for colder months and it’s super high in protein!
Looking for more delicious plant protein meals? These are some of my favourites:
I first saw this pumpkin lasagna going viral on TikTok, but it was made with ricotta, feta and butter, so of course I had to try making a dairy-free version. It’s deeply comforting but packed with wholesome, nourishing ingredients. The pumpkin and red lentils make the sauce velvety and protein-rich, while the sage garlic butter brings an aromatic, earthy flavour that feels gourmet (anyone else love pronouncing gor-may as gor-met?). The homemade ricotta is creamy but dairy-free, and the stretchy vegan mozzarella on top? Chef’s kiss.
This recipe is surprisingly easy to prep in stages (but it’s not super quick). You can make the components ahead, or multitask while the pumpkin roasts and the lasagna bakes. It’s packed with plant protein and fibre from tofu, lentils, and cashews, while being completely gluten-free and dairy-free. Whether you’re feeding vegans, flexitarians, or just trying to sneak more vegetables in, this dish is a winner.
Home made vs store bought vegan cheeses
Since this recipe includes a couple of homemade elements (the ricotta and mozzarella), I totally understand if you’d rather use store-bought versions. I’ve included the recipes for both the cashew-tofu ricotta and the stretchy vegan mozzarella, but they’re completely optional. That said, the process isn’t too time-consuming, and if you do make them from scratch, you’ll earn full bragging rights for creating your own vegan cheeses!
Tips For a Creamy Lasagna
Dairy ricotta contains more natural moisture and fat, which makes for a creamier texture in baked dishes like lasagna. It also melts more easily into the layers, helping everything stay soft and cohesive. In contrast, the cashew-tofu ricotta is higher in protein and fibre, and while it’s still creamy, it can be slightly drier unless you loosen it up with a splash of plant milk during blending (recommended).
To help balance this, make sure your pumpkin sauce has a pourable consistency (not too thick like mashed pumpkin, aim for a thick smoothie-like texture) and always soak your lasagna sheets, even if they’re oven-ready. These steps help avoid any dryness and ensure a beautifully tender, flavourful lasagna.
Main Ingredients & Why We Use Them
Pumpkin Sauce
- Dried red lentils – Protein-rich and helps thicken the sauce. You can skip this if you’re not bothered about increasing your protein as the sauce is thick enough without it. You can use other lentils but the red ones are best because they become nice and creamy.
- Sun-dried tomatoes – Adds umami depth and richness. I added these as I had a jar left over and it was a good way to use them up, you can always skip if you don’t want to buy them.
- Butternut pumpkin – Naturally sweet and creamy when roasted. You could also use Kent pumpkin instead.
- Vegan butter – Rich, buttery base for the sage sauce. You could skip the sage butter sauce if you want a low calorie option but it might not be as flavourful.
- Sage leaves – Classic autumn flavour, fragrant and earthy
Vegan Ricotta (optional to buy your own)
- Cashews – Creamy base, full of healthy fats
- Firm tofu – Adds protein and body to the ricotta
- Nutritional yeast – Savoury, cheesy flavour
- Lemon juice – Brightens the flavour
- Salt, basil, oregano, + garlic powder – For seasoning and balance
Lasagna Layers
- Baby spinach – Adds greens and nutrients
- Lasagna noodles – Use regular, gluten-free or whole grain. Make sure to get the ones that are oven-ready but remember, it’s recommended to still soak them in warm water for 5-10 minutes because the sauce isn’t super “saucy”.
Vegan Mozzarella (optional to buy your own)
- Cashews – Forms the creamy base, rich in healthy fats
- Water – Helps blend the cashews smoothly
- Lemon juice – Adds tang and balances the richness
- Apple cider vinegar – Gives a subtle sharpness and helps the cheese thicken
- Salt – Enhances flavour
- Tapioca starch – The key to creating that signature stretchy, gooey texture (don’t miss this)!
Pumpkin Lasagna Ingredients
Cashew-Ricotta Ingredients
If you want more details on the cashew-ricotta recipe, see the full recipe card over here.
Vegan Mozarella Ingredients
How to Make It
Cook the lentils while the pumpkin roasts in the oven, then mash the pumpkin. Add some mashed pumpkin, water and sun-dried tomatoes to a blender and blend. On low heat, pour into a large pot with mashed pumpkin, cooked lentils, sage garlic butter, and water or stock to create a creamy sauce. Meanwhile, blend up your cashew-tofu ricotta until smooth. Soak your lasagna noodles in warm water to soften. Then layer sauce, noodles, ricotta, spinach and repeat. Cover with foil and bake for 40 minutes. While it’s baking, whip up the vegan mozzarella. After 40 minutes, remove foil, dollop or spread the cheese, and bake uncovered for another 20 minutes. Let it cool, then slice and enjoy.
Variations and Substitutes
- Swap the tofu for more cashews or white beans if soy-free.
- Use gluten-free lasagna sheets if needed.
- Short on time? Skip the pumpkin sauce and use a marinara sauce instead.
- Sub in kale or silverbeet instead of spinach.
- Add crushed walnuts on top for crunch.
Equipment
- Blender or food processor
- Medium saucepan and pot
- Baking tray
- Large lasagna/casserole dish (approx. 23 x 33 cm / 9 x 13 in)
- Spatula, knife, and masher
How to Serve Pumpkin Lasagna
Serve on its own or with a simple green salad and crusty garlic bread. It’s rich enough to be the main star but flexible enough to pair with a variety of sides.
How to Store Pumpkin Lasagna
Let cool completely, then refrigerate in an airtight container for up to 4 days. It also freezes well – slice into portions and freeze for up to 2 months. Reheat in the oven or microwave until warmed through.
How to Make Pumpkin Lasagna
Pumpkin Cashew Ricotta Lasagna
Ingredients
Pumpkin Sauce
- 1 cup dried red lentils cooked in 3 cups boiled water
- ⅓ cup sun-dried tomatoes blended
- 2 kg butternut pumpkin peeled and cubed 3cm
- 3 garlic cloves minced
- 2 tablespoon olive oil for baking pumpkin
- 100 g vegan butter melted
- 20 sage leaves torn
Cashew-tofu Ricotta or 800g Ricotta
- 1 cup raw cashews
- 500 g firm tofu
- ½ cup nutritional yeast
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ½ teaspoon garlic powder
Lasagna
- 3 cups baby spinach
- 1 box lasagna noodles about 12 noodles regular, gluten free or whole grain
Mozzarella Cheese or Shredded Vegan Mozzarella
- 1 cup raw cashews soaked
- 2.5 cups water
- 2 tablespoon fresh lemon juice
- 2 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ cup tapioca starch
Instructions
Cook the red lentils.
- Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Whilst simmering, work on the pumpkin. Drain the lentils in a fine strainer. Set aside.
Mash pumpkin:
- Preheat the oven to 180 degrees. Line a large baking tray with baking paper. Peel the butternut pumpkin. Cut into small cubes around 3cm in size. Place in the baking tray and toss with olive oil. Cook for around 20-30 minutes or until pumpkin is soft enough to squash with a potato masher. Take pumpkin out and mash – it should be nice and soft.
- Make the SDT sauce:
- Place the SDT in a blender and add ½ cup of mashed pumpkin. Add ¼ cup to ½ cup water. Blend. If having trouble blending, add a bit more water, little by little.
Make the sage butter:
- Place butter in small saucepan and melt over medium heat. Once melted, add the minced garlic. Once the garlic is fragrant, add torn up sage leaves. Cook until the sage is crisp and butter has browned.
Make up pumpkin sauce:
- In a large pot, add the browned button/garlic/sage mixture. Add the mashed pumpkin blended up SDT and cooked soft lentils and give a good stir to combine. Add around ½ to 1 cup of water or veggie stock. Continue adding water little by little until you get a good consistency, not too thick (we don’t want mashed pumpkin), not too thin (we don’t want soup), it should be akin to a thick smoothie.
Make the cashew-tofu ricotta:
- You can use regular or vegan ricotta, but this cashew-tofu version is a delicious alternative. Start by blending the cashews in a food processor until they’re fine and crumbly. Add the tofu (broken into chunks), nutritional yeast, lemon juice, salt, dried basil, oregano, and garlic powder. Blend until mostly smooth and well mixed. If the mixture is too thick, add a few tablespoons of plant-based milk to help it come together. Set aside.
Assemble the lasagna:
- Soak noodles in warm water for 5 minutes (even if they don’t need to be cooked). I found this beneficial so the noodles didn’t snap or break and also a good idea as this lasagna isn’t very “saucy” so this helps the noodles become moist. Spread about 1 cup of the pumpkin sauce over the base of a large baking dish (roughly 23 × 33 cm / 9 × 13 inches). Lay down 4 lasagna noodles. Spread half the ricotta mixture gently and evenly over the noodles (a spatula helps), then top with half the spinach. Spoon half of the pumpkin sauce on top. Add another 4 lasagna noodles. Spread the remaining ricotta, followed by the rest of the spinach. Top with 4 more lasagna noodles and pour the remaining sauce evenly over everything.
Bake the lasagna:
- Cover the dish tightly with foil and bake for 40 minutes.
Prepare the mozzarella (optional):
- While the lasagna bakes, make the vegan mozzarella if you’re using homemade. Otherwise, you’ll need about 2 cups of store-bought vegan mozzarella. Boil water and pour over cashews in a bowl. Soak for 5–60 minutes. Drain cashews and blend (using blender not food processor) with fresh water, lemon juice, vinegar, salt, and tapioca starch until smooth. Pour into a saucepan and stir over medium heat until thick, gooey, and stretchy. Remove from heat immediately. Best used warm while stretchy.
Final bake:
- After 40 minutes, take the lasagna out of the oven, remove the foil, and either dollop or sprinkle the mozzarella on top. Return it to the oven, uncovered, and bake for another 20 minutes. Let it cool for at least 15 minutes before slicing and serving.
Storage:
- Leftovers will keep in the fridge for up to 4 days.
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