A full size, classic vegan lasagna with the meaty sauce and vegan cheeses is perfect. But if you want something smaller and different, try this Pumpkin and Spinach Vegan Lasagna for Two. It is the perfect meal if you love creamy pastas that melt in your mouth and seem way more indulgent than they actually are. I made this lasagna for two on a weeknight and it was nowhere near as time-consuming as you might imagine. I used those no-boil noodles that cut down on the prep time quite a bit and the 7-inch noodles also fit perfectly in my little baking dish. (Update: I’ve added a full-size version of this recipe to this blog. Click here to see the family size vegan Pumpkin Spinach Lasagna) There are two kinds of fillings that you need to make for this pumpkin and spinach vegan lasagna for two, but they come together easily. One is a pumpkin bechamel sauce that is smooth and velvety and fragrant with nutmeg. I used almond milk for the bechamel but you can use any nondairy milk. The spinach filling is rather like creamed spinach – in fact if you were looking for a vegan creamed spinach recipe I bet you won’t find a better one. I used cashew cream in place of the dairy cream and it was just perfect. To top the lasagna I used some grated potatoes because I love potatoes and I love the crunch they add to the creamy lasagna. You could go with breadcrumbs mixed with a little oil and herbs if you’d rather. Check to get new recipe updates by email.
This vegan lasagna for two is an extraordinarily healthy indulgence, as you can see from the nutrition label at the end of the post. A single serving packs nearly 11 grams of protein, more than 8 grams of dietary fiber, and more than 400 percent of your daily requirement for Vitamin A. Although I called this a lasagna for two it could easily feed four people. Or you could brown bag leftovers to lunch, like we did. The only problem is, once you’ve licked off the last of the crumbs you might be left wishing you had made more.
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