Ingredients

• Ingredients Serves 6: For the Pumpkin Purée: 1.5 kg pumpkin or squash, unpeeled 1/2 cup fresh sage leaves 1/2 tsp sea salt 1/4 tsp ground black pepper 1 cup unsweetened non dairy milk (I prefer soya or almond) For the Buffalo Tomato Sauce: 1 medium onion 2 cloves of garlic 1 tsp sea salt 1/2 tsp ground black pepper 2 cans of chopped tomatoes in juice 1/4 cup vegan buffalo sauce (like Frank’s Red Hot) 1 tsp dried thyme For the Creamy Cashew White Sauce: 1/2 cup soaked raw cashews 6 tablespoons soya flour (or plain flour or gf flour) 1 tsp mustard powder 1/2 tsp ground nutmeg 1/4 cup nutritional yeast 1 clove of garlic 1 tsp sea salt 1/2 tsp ground black pepper 2 cups unsweetened non dairy milk (I prefer soya or almond) For the lasagne: 4 tomatoes 1 x 500g box dried lasagne sheets Sea salt and cracked black pepper

Preparation

• Preparation Serves six Method Preheat the oven to 200’C. Cut the unpeeled pumpkin or squash into wedges and de-seed, place on a baking tray and roast for 20-30 minutes or until the squash is soft and golden. Leave to cool enough to handle and carefully peel away the skin and place the flesh into the jug of a blender. Add the sage, salt, pepper and half the milk. Blend, adding the remaining milk as necessary to get a smooth purée. Pour into a bowl, cover and set aside. Do not clean out the blender jug. Add all of the tomato sauce ingredients into the jug and blend until well combined and almost smooth. Transfer to a saucepan and wash out the blender jug. Blend together the white sauce ingredients until perfectly smooth, transfer to a saucepan. Bring both the tomato and white sauce to a boil, whisking the white sauce all the time until thickened enough to coat the back of a spoon. Assemble the lasagne, take a large baking dish approx 15 x 10 inches and place about a quarter of the tomato sauce on the base, topped with a quarter of the lasagne sheets. Top with more tomato sauce, some pumpkin purée then more lasagne sheets, then white sauce and repeat until all is used up, ending with white sauce. Place slices of tomato over the top, sprinkle with salt and pepper then transfer to the oven and bake for 30-45 minutes until the pasta is al dente and the top is golden and bubbling. Leave to cool for about ten minutes before slicing and serving.