Creamy Spinach Pesto and Pumpkin Lasagne

  • YIELD: Serves 6 (6 Servings)
  • PREP: 15 mins
  • COOK: 50 mins
  • READY IN: 1 hr 5 mins

Perfect comfort food, easy to whip up on a lazy afternoon!



  1. Heat oven to 180ºC
  2. Spread diced pumpkin evenly on tray and bake for 30 minutes or until soft
  3. In a food processor/blender, pulse the spinach and basil until it is chunky, then drizzle the oil in slowly. Set aside
  4. In a high powered blender, process the cashews until it becomes a fine flour
  5. In a saucepan, mix the milk and water together
  6. Bring the milk/water to a gentle boil, then add the yeast, cashews, miso paste, lemon juice, rice flour and pepper, and whisk until smooth
  7. Continue to stir, and drop to a simmer
  8. The sauce will thicken, and stir regularly so it doesn't stick to the bottom; set aside
  9. In a large baking dish, pour some passata sauce evenly then layer the sheets, the pesto, baked pumpkin then the cashew cheese, and a good slosh of the passata sauce
  10. Continue to do this until all of the ingredients are used
  11. For the top layer, use more cashew cheeze and bake for 35 minutes with foil on top, then remove foil and bake for a further 15 minutes
  12. Perfect for pot lucks and easy family dinners!

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