Lasagne Low Fat Pumpkin & Spinach (Vegan, Plant-based Wholefood, Dairy Free)

Oh yum and so low in fat! This lasagne is made of plant-based wholefood items that will make you strut your stuff! The cauliflower sauce top can either be baked in the oven with the lasagne or spread on top after it’s been cooked. This is a big lasagne and would easily serve 8 people with a side salad.

15-30 minutes preparation, 60 minute cooking time
Serves 6-8 people

Ingredients
Passata or tomato pasta sauce
Wholegrain lasagne sheets
Pumpkin Layer
1 Medium Pumpkin
Salt & Pepper to taste
Mushroom & Spinach Layer
375grms sliced button mushrooms
¾ Cup Veggie stock
1 tbspn Potato or Tapioca starch
1 Bunch Spinach shredded
Oregano
Cauliflower Sauce
1 head cauliflower
2/3 – 1 cup almond or soy milk
1 tsp garlic powder
½ Onion
1 heaped teaspoon miso
1/8 tsp. Nutmeg
1/4 cup Nutrional yeast
Salt & Pepper to taste
Vegan Parmesan Cheese
1 Cup Ground Almonds
1/2 Cup Yeast Flakes
1 tsp. garlic powder
1/2 tsp. sea salt

For full recipe go to

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I cook tasty healthy wholefood plant based recipes that are either low fat or contains very little to no oil. I try to use unprocessed foods and avoid as much extra salt, sugar and secret nasties as possible. However there will be exceptions because we all need a little treat sometimes! I am doing these videos to not only help other people to learn Vegan cooking, but also to challenge myself as I have only been Vegan for less than a year and need to increase my own recipe knowledge. I have always loved cooking but it certainly is not my day job. Join me on my Vegan Adventure!

Vegan Special Super Strength Thanks To
Ian Rich for use of his song Electric Run. You can listen to more of his music at
To the peeps at for the use of their SFX

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