Roast Pumpkin Lasagna

Serves - 4
Time - Preparation 30 minutes / Baking 60 minutes.

Ingredients:

1 large pkt lasagna sheets

1 large bottle of plain tomato pasta sauce

1 recipe of Vegan White Sauce
(http://veganmadeeasy.blogspot.com/2010/01/vegan-white-sauce-recipe.html)

4 gloves roasted garlic

1/2 small pumpkin - diced into small cubes and roasted

1 tin of lentils - well drained, or 2 cups fresh cooked lentils.

1 cup packed fresh basil leaves, shredded.

1 350gm block of plain firm tofu

1/3 cup thinly sliced sun dried tomatoes

1/3 cup tahini

1/2 cup savory (nutritional) yeast flakes (plus extra for sprinkling on top before baking)

1 TBS lemon juice

Olive oil

Equipment:

Large mixing bowl, clean tea towel, lasagna baking dish, wooden spoon.

Directions:

1. Cube pumpkin and roast with a spray of olive oil, but only until still firm, don't over cook.

2. Roast whole garlic cloves in the oven, roasting time approximately 10 minutes, while the pumpkin is roasting, then crush with flat blade of knife.

3. Open tofu packet and wrap tofu block in clean tea towel to squeeze the water out of it, then in a large mixing bowl crumble the tofu with your hands until no chunks remain and it has the consistency of ricotta.

4. Mix tahini, yeast flakes, lemon juice and 1 TBS olive oil into tofu, then add sun dried tomatoes, basil leaves and roasted garlic and gently mix through with wooden spoon.

5. Add pumpkin cubes and lentils to tofu mixture then you are ready to build the lasagna.
6. Spray or grease lightly the lasagna dish with olive oil.

7. Build your lasagna - place 1 layer of pasta sheets on base of dish, then a scoop of the pumpkin- tofu mix, then pour over a portion of the tomato pasta sauce, ensure the pasta sheet is well covered with mixture and sauce, but only a thin layer. Repeat until you reach a final layer of pasta sheets on top.

8. Pour your white sauce evenly across the top layer of pasta, and ensure the pasta is well covered in a nice think layer of white sauce. Sprinkle some more yeast flakes on top of white sauce.

9. Bake in oven at 180 degrees for 45-50 minutes, then turn off oven and let sit for another 15 minutes before serving.