Ingredients:

• 1 (15.5 ounce) can – Pumpkin puree
• 4 – Sweet Potatoes (peeled and sliced about 1/2 cm thin lengthwise)
• 3 tbsp – fresh sage (or a mix of sage and rosemary)
• 12 – lasagne noodles
• 1 tub – vegan Cream cheese (or tofutti)
• 1 pack – silken firm Tofu
• 1/4 cup – Almond Milk (or soy)
• 1-2 tsp – ground black pepper
• Salt to taste

Method:

1. Cook lasagne to al dente texture according to the instructions on the pack.
2. Place all the ingredients except the lasagne and sweet potatoes in a food processor and blend until it’s a smooth paste.
3. In a greased, rectangular baking dish spread a couple of ladleful of pumpkin sauce. Then layer on four lasagne noodles, slightly overlapping.
4. Spread a third of the remaining pumpkin sauce and add a layer of sweet potatoes on top.
5. Place another layer of lasagne noodles and repeat.
6. On the third and final layer of lasagne noodles, layer the sweet potato slice and pour and spread the remaining pumpkin sauce.
7. Sprinkle some pepper and dried rosemary on top, cover with foil, and bake in a 350-degree preheated oven for 45 minutes.
8. Remove the foil and let the lasagne bake for another 15 minutes until the top is slightly golden-brown.
9. Remove from the oven and allow it to cool a little before serving.
10. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishaly