Pumpkin Lasagna Vegan

For the pumpkin lasagna, preheat oven to 180 °C top/bottom heat (convection oven 160 °C). Peel and finely chop the garlic. Halve leeks lengthwise and cut into fine rings. Peel the pumpkin, cut in half and remove the seeds.

Cut the flesh into approx. 1 x 1 cm cubes. Peel the celery and cut into small cubes. Heat some oil in a pot and sauté leek and garlic. Add pumpkin and celery cubes and fry for a few minutes.

Add 200 ml water and fry until the pumpkin is soft. Then add the strained tomatoes and season with sun kiss spice flower preparation, salt and pepper.

For the vegan béchamel sauce, in a saucepan melt the margarine. Heat flour, stirring constantly, until it begins to take on color. Pour in soy milk and water and stir well with a whisk to avoid lumps.

Bring to a boil once and season with nutmeg, salt and pepper. Brush a baking dish with a little oil. Cover the bottom with lasagna sheets and cover with half of the pumpkin-tomato mixture and a third of the béchamel sauce.

Top again with lasagna sheets, the remaining pumpkin mixture and the second third of the béchamel sauce. Finally, add another layer of lasagna sheets on top and spread with the remaining béchamel sauce.

Sprinkle with pumpkin seeds and place in the oven for about 40 minutes.

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