Ingredients

• 1 (15.5 ounce) can - pumpkin puree
• 4 - sweet potatoes (peeled and sliced about 1/2 cm thin lengthwise)
• 3 tbsp - fresh sage (or a mix of sage and rosemary)
• 12 - lasagne noodles
• 1 tub - vegan cream cheese (or tofutti)
• 1 pack - silken firm tofu
• 1/4 cup - almond milk (or soy)
• 1-2 tsp - ground black pepper
• Salt to taste

How to Make Pumpkin And Sweet Potato Lasagne With Sage

• Cook lasagne to al dente texture according to the instructions on the pack.
• Place all the ingredients except the lasagne and sweet potatoes in a food processor and blend until it's a smooth paste.
• In a greased, rectangular baking dish spread a couple of ladleful of pumpkin sauce. Then layer on four lasagne noodles, slightly overlapping.
• Spread a third of the remaining pumpkin sauce and add a layer of sweet potatoes on top.
• Place another layer of lasagne noodles and repeat.
• On the third and final layer of lasagne noodles, layer the sweet potato slice and pour and spread the remaining pumpkin sauce.
• Sprinkle some pepper and dried rosemary on top, cover with foil, and bake in a 350-degree preheated oven for 45 minutes.
• Remove the foil and let the lasagne bake for another 15 minutes until the top is slightly golden-brown.
• Remove from the oven and allow it to cool a little before serving.
• Recipe courtesy: Holy Cow Vegan