This Pumpkin King’s Lasagna inspired by The Nightmare Before Christmas will be a delight at your next Halloween celebration!

Vegan | Soy-free | Can be made gluten-free

If you’re a fan of Tim Burton’s The Nightmare Before Christmas and you’re in the mood for a cozy, Halloween-inspired dinner, this Pumpkin King Lasagna will delight your taste buds! It’s an enchanting mix of flavors and textures, bringing the whimsical spirit of Jack Skellington into your kitchen. Whether you’re celebrating the spookiness of Halloween, the warmth of autumn, or simply love a unique take on classic lasagna, this dish is perfect. The best part? It’s entirely vegan and oh-so-delicious!

Let’s dive into the magic behind this dish, featuring a rich pumpkin béchamel, creamy cashew and spinach ricotta, crunchy breadcrumb topping, and a truffle-balsamic glaze that takes it to the next level.

Pumpkin Lasagna

This lasagna is a perfect balance of savory, sweet, and tangy flavors that are reminiscent of the magical worlds of Halloween Town and Christmas Town. The pumpkin béchamel brings an autumnal warmth, the cashew ricotta offers a velvety creaminess, while the breadcrumb topping gives it a satisfying crunch. And the final touch of the truffle-balsamic glaze adds a gourmet twist that’s both decadent and unforgettable.

Just like Jack Skellington, who craved something new and exciting, this lasagna reinvents a traditional comfort food with bold, seasonal ingredients. It’s perfect for a spooky dinner party, a cozy fall night, or to serve as part of your Halloween or holiday feast!

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Pumpkin King Lasagna (A Nightmare Before Christmas)

Rating: 5.0/5
( 1 voted )

Serves: 6-8 Prep Time: 30 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Pumpkin Béchamel:

2 tbsp olive oil

½ cup all-purpose flour

4 cups of unsweetened oat milk

30oz pumpkin puree

2 tsp ground nutmeg

Salt & pepper to taste

Cashew and Spinach Ricotta

1 cup raw cashews

½ - ¾ cup water

3 tbsp juice of a lemon

1 tbsp nutritional yeast

Salt & pepper to taste

½ tbsp garlic powder

16 oz frozen spinach; thawed and drained

Breadcrumb Topping:

1 cup bread crumbs

2 tbsp vegan butter, melted

1 tbsp Italian seasoning

Truffle Glaze:

¼ cup balsamic glaze

1 tsp truffle oil

Other Ingredients:

Lasagna noodles, either no-boil or boiled

Vegan parmesan

Fresh basil

Procedure

Pumpkin Béchamel:

Heat olive oil in a large saucepan over medium heat. Add flour and whisk for 3-4 minutes until you form a roux.

Slowly pour in the milk and whisk constantly to prevent lumps.

Mix in the pumpkin puree and cook on medium heat for about 10 minutes or until the sauce is thick.

Finish by adding the nutmeg, salt, and pepper. Set aside to cool down.

Cashew & Spinach Ricotta

To make the ricotta, add all of the ricotta ingredients, minus the spinach, to a food processor or bullet blender, and blend. The cream shouldn’t be completely smooth and should have some granny texture to it.

Add the cashew ricotta and spinach to a mixing bowl. Mix until completely incorporated, then set aside.

Breadcrumb Topping:

In a measuring cup combine melted butter and Italian seasoning.

To a mixing bowl add breadcrumbs, pour over the herb-butter and mix well.

Assemble:

Preheat the oven following the instructions for your lasagna noodles.

Spread a few tablespoons of the pumpkin bechamel across the bottom of a 9x13in pan. Then layer the lasagna noodles evenly, followed by bechamel, then ricotta, and another layer of lasagna noodles on top. This recipe yields for about 3-4 lasagna noodle layers.

Spread the remaining ricotta on top of the last noodle layer, sprinkle with the breadcrumbs and grated vegan parmesan.

Cover with aluminum foil, and bake for about 30 minutes. Then remove the foil and bake for the remainder of the time stipulated in the noodle packaging instructions.

While the lasagna is in the oven, prepare the truffle glaze by mixing the balsamic glaze with truffle oil.

Once the lasagna is done, wait for it to cool down for about 10 minutes before serving. Serve with your favorite sides and top with a drizzle of the truffle glaze and fresh basil. ENJOY!

Notes

To make this recipe gluten-free, use gluten-free lasagna noodles.

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So, embrace the spirit of the Pumpkin King and treat yourself to this Pumpkin King Lasagna. After all, it’s the perfect dish to enjoy as you hum along to “This Is Halloween” or rewatch Jack Skellington’s adventures in Halloween Town! 🎃

Happy cooking, and beware – this lasagna may just steal the show at your next dinner!

Make sure to check out my other Halloween recipes here.

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