As I sat across from my girlfriend, we both simultaneously spoke of lasagna.
“I think I want to make a lasagna – not a traditional one,” I said, just as she uttered, “I’m craving lasagna. I think I’ll make one in the crock-pot.“

Fate, I suppose.
We were both meant to nosh on homemade lasagna, together.

So we did.

We did, but, not as a traditional Italian lasagna. This unique, vegetarian mushroom lasagna contains layers of cheese, of course, with a sautéed mushroom and coconut milk sauce, interspersed with a pumpkin-green chile and garam masala sauce.

Wowza! It’s GOOOOOOOOOOOD.

I, me, all alone, solo – ate this all in one sitting.

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Middle Eastern Mushroom Pumpkin Lasagna

1 pkg oven ready lasagna noodles (OR, make your own!)
2 Tbs. butter
1 small onion, diced
lots of sea salt and pepper
3 cups mushrooms, sliced
1 1/2 cups coconut milk (full fat)
1 cup mascarpone cheese
3 Tbs. all purpose flour
1 cup roasted green chiles, diced and divided
1 cup pumpkin purée
1 tsp. garam masala
8 oz. Italian blend cheese, shredded
6 oz. Parmesan cheese, grated

Preheat the oven to 425 degrees.

Prepare the homemade lasagna noodles OR open the package of oven ready.

In a large pot, melt the butter. Add the onion, with plenty of salt and pepper.
Once the onions begin to soften, add the mushrooms. Stir to coat with butter and cover. Cook for about 3 minutes.

Stir in the coconut milk, mascarpone, and flour. (Whisk to keep the sauce smooth).
Stir in half of the green chiles.
Once the sauce is thick and smooth, remove from heat and set aside.

In a separate bowl, whisk together the pumpkin purée, a little salt, the remaining green chiles, and garam masala.

To assemble the lasagna, start with a dash of the coconut milk sauce smoothed over the bottom of a square baking dish. Top with lasagna noodles. Then, spread a layer of the coconut mushroom sauce, topped with the Italian cheese. Top with noodles and cheese again, with more coconut sauce. Add a final layer of noodles and then spread with the pumpkin purée. Sprinkle all the Parmesan on top and bake for about 30 minutes, until bubbly.

Allow to cool thoroughly (I think overnight is best for lasagna and soup) before slicing and serving. YUM!

(Oh, we ate ours with slices of avocado – it was dreamy).