Vegan Pumpkin Lasagna with Spinach Ricotta

1. Prepare the pumpkin sauce by cooking and blending pumpkin with seasonings until creamy

2. Make the cashew ricotta by soaking and blending cashews with water and flavorings

3. Cook the lasagna noodles according to package instructions if not using no-boil type

4. Layer the ingredients in a baking dish: start with sauce, add noodles, spinach, cashew ricotta, and repeat layers

5. Top with vegan cheese and bake in the oven until bubbly and golden

6. Allow to cool slightly before serving

Notes

1. This dish is easy, creamy, aromatic, and delicious, perfect for fall meals

2. Can be made gluten-free with appropriate noodles