10 lasagna plates (organic spelt or green lentils pasta plates) 1/2 pumpkin, medium size 1 handful of brown mushrooms 1/2 vegetable stock cube 1/2 teaspoon paprika powder, sweet 1 tbsp pumpkin seeds 1 tin of tomato pieces 1 clove of garlic, pressed 1/2 red onion, finely chopped 1/2 soy yoghurt (ca.250 gr.) 3 tablespoons cashew Italian herbs or various herb mixes salt Pepper, black
Shopping tips: Green lentil plates are available in the organic supermarket from the "Explore Cuisine" brand. Herbal mixtures ideal for baking and cooking are available from "Sonnentor", one of our favourites is "Holy Veggie" and can be found in (almost) every organic market. With vegetable stock cubes you should make sure that they do not contain sugar and flavour enhancers (E621, E623.).
Halve pumpkin, remove seeds and cut into fine pieces.
Clean the mushrooms and cut them into fine slices.
Open the can of tomatoes and mix in a small bowl with a pressed clove of garlic and chopped red onion pieces. Season with salt, pepper and herb mixture.
Mix the soy yoghurt with the cashew, salt and pepper in a small bowl.
In a large oven dish now distribute 2 tablespoons of tomato sauce. Place 3 plates of lasagna on top. Then again pumpkin pieces, mushroom slices, 3 tablespoons soy cashew mixture and 2-3 tablespoons tomato sauce.
Repeat step 5 three more times and finally spread some pumpkin seeds on top.
Mix a small glass of hot water (approx. 100-150 ml) with half a stock cube and pour the mixture over the lasagna.
Bake in the oven at 200°C top and bottom heat for 25-30 min.