Low-Protein Pumpkin Lasagna

Makes 6 Servings
Author: Original: Taste of Home. Modified to make Low Protein by Molly Smith-McDevitt
Prep Time: 25 Minutes
Total time:  55 Minutes + Standing


145gm Pound Sliced Fresh Mushrooms
250gm Small Onion, Chopped
1/2 Teaspoon Salt
2 Teaspoons Olive Oil
417gm (1 -15 ounce Can) Solid-Pack Pumpkin
135gm So Delicious Coffee Creamer or Flax Milk (PHE Free)
2gm Dried Sage Leaves
Dash Pepper
9 Low Protein Lasagna Noodles (Loprofin used)
130gm Follow Your Heart Shredded Mozzarella
55gm Cup Follow Your Heart Shredded Parmesan
1 Cup Vegan Béchamel Sauce (recipe below)

Recipe Procedure:

  1. In a small skillet, sauté the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, Creamer or Flax Milk, sage, pepper and remaining salt.
  2. Spread 1/2 cup pumpkin sauce in an 11×7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup Béchamel Sauce, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
  3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Bechamel Recipe (makes 1 cup):

1.5 Tbsp Olive Oil
1 Tbsp Wheat Starch
1 Cup Flax Milk
Spices to Taste: Black Pepper, Salt

1.  Add the oil to a pot and heat on medium to high heat
2.  As the oil heats, sift the wheat starch and add to the pan stirring vigorously
3.  Fry the wheat starch in the oil, stirring vigorously, don’t allow it to burn turn down your heat if it starts to stick at any point.
4.  Add Flax milk or other PHE free non-dairy milk/creamer and continue to stir and allow the sauce to gradually thicken.  You should get to the right thickness after it has reached boiling point and boiled for a few minutes.
5.  When you’ve reached the desired thickness (keep in mind the sauce will continue to thicken as it cools), remove from the heat and season to your taste with salt and pepper.

Nutritionals:    0.29mg/g   Per Slice:  Phe: 67.4mg    Protein: 2.13 Calories:  245

Photo is of the high-protein version found here.