1/2 cup vegan coconut milk creamer (I use So Delicious)
3 whole sage leaves
1 tablespoon extra virgin olive oil
4 portobello mushrooms, sliced, optional
1 medium yellow onion, sliced, optional
4 ounces vegan cream cheese (I use Follow Your Heart)
6 ounces vegan sour cream (I use Tofutti)
1 teaspoon golden balsamic vinegar
1 teaspoon apple cider vinegar
1/2 cup vegan plain yogurt (I use Wildwood Probiotic soy yogurt)
2 cups vegan mozzarella cheese, shredded (I use Daiya), divided
3 sage leaves, finely chopped
1 (15 ounce) can pumpkin puree
8-10 whole wheat lasagna noodles, cooked
1. In a small saucepan, pour creamer and 3 whole sage leaves. Simmer until gently bubbling. Pour into a bowl, discard the whole leaves and set aside. In a large saucepan, saute the mushrooms and the onion (if using) in oil until onions are translucent.
2. In a medium bowl, mix cream cheese, sour cream, apple cider vinegar, balsamic vinegar, yogurt, 3/4 of the shredded mozzarella cheese, and finely chopped sage leaves (for ricotta). Mix until combined, and add creamer. Preheat oven to 375 degrees F.
3. In a 9x7x2 dish, spread a layer of pumpkin puree on the bottom of the dish. Arrange lasagna noodles lengthwise (you will have to cut them in a half to make them fit this small dish.) Spread a layer of the vegan “ricotta” mix on top of the noodles. Sprinkle some mushrooms and onions (if using) on top of the ricotta mix.
4. Repeat, starting with pumpkin puree, lasagna noodles, ricotta mix, mushrooms and onions until you reach the top. Top the final layer with pumpkin puree, mushrooms and onions sprinkle with the remaining mozzarella cheese. Bake covered for 20-25 minutes. Remove foil and bake additional 15 minutes.
Source of recipe: I was inspired by several non-vegan recipes.