Pumpkin "Pasagna" (GF, DF, no nightshades)

This is actually lasagna, it's just my daughter has no idea how to say it. Also, my kids only like lasagna thanks to Garfield. 

This version substitutes the tomatoes for pumpkin, creating an awesome fall lasagna recipe. Leave out the ground beef and make it vegan!



  • 1lb ground beef
  • 2 cans pumpkin
  • 1/2 cup almond milk
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • vegan ricotta
  • vegan mozzerella
  • vegan parmesean
  • GF lasagna noodles
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Salt & Pepper to taste


Preheat oven to 400 Degrees F. 


If using ground beef, brown in a large skillet. Add pumpkin, milk, and spices (not including garlic powder and onion powder). Stir and let simmer about 5 minutes. Remove from heat.

In a separate bowl mix vegan ricotta, vegan mozzarella, garlic powder, onion powder, and 1/4 cup vegan Parmesan. 

Using an oven safe dish, place about 2 scoops of beef & pumpkin mixture on the bottom. Then layer uncooked GF lasagna noodles, then spread some vegan ricotta mixture. Continue layering beef and pumpkin, then noodles, then vegan cheese. 

Top with shredded vegan parmesan. Cover with foil and bake for approximately 50 minutes.

Remove foil and continue to bake for an additional 10-15 minutes. 


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