Want to work smarter, not harder in the kitchen? Make two lasagne at once with this nutrient-packed veggie lasagne recipe. It takes a little time but is a great meal to prep ahead while the kids are at school or outside playing and pop in the fridge to bake up for dinner.
Make this double batch and half bake one of the lasagne in a large freezer proof container like a pyrex baking dish with a lid, then pop it into the freezer for another easy meal later on!
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- 1 med size butternut pumpkin cut into 5mm slices
- 10 large flat mushrooms cut into 5mm slices
- 3 medium zucchinis cut lengthways into 5mm slices
- 3 medium eggplants cut into 5mm rounds
- 1 bunch fresh basil
- 1 medium cauliflower cut into florets
- 1 cup cashews raw
- 1 cup nutritional yeast
- 2 jars passata sauce
- 2 medium brown onions finely chopped
- 4 cloves garlic finely chopped
- 1 tbsp dried oregano
- ½ cup fresh parsley finely chopped or 1 tbsp dried parsley
- 1 tbsp coconut sugar
- 1 tbsp apple cider vinegar
- 2 lasagne sheets packs of your favourite or 3 more sliced zucchinis if going pasta free.
- Salt and pepper to season
- Olive oil for pan
Start by preparing all your veggies and slicing them up.
Pop the pumpkin, spread out evenly on baking trays with a little olive oil, salt and pepper and place in the oven to bake at 200°C for about 20 minutes. The pumpkin doesn’t need to be cooked through, just reduce some of the water for baking in the lasagne tray.
Lay out all the eggplant slices and sprinkle with a little salt to release their moisture.
Heat up a griddle pan with a little oil to grill the rest of your veggies, the aim here is to get a little flavour and reduce the moisture. You can also roast the rest of the veggies in the same way as the pumpkin if you want to cut down on time at the stove, but I find grilling achieves a better result.
Grill the mushrooms, then zucchinis and eggplants, again not to cook through, just with some heat to add some colour and flavour.
Once veggies are cooked set them aside to cool down.
Next prepare your sauces. For the red sauce add a little olive oil to a large saucepan. Add half of the chopped onions and saute for a couple of minutes until they begin to sweat. Add in half of the chopped garlic and saute a little more.
Add your two jars of tomato passata to the saucepan then add the oregano, coconut sugar, salt and pepper to taste.
Simmer for 20 minutes on low, stirring occasionally. Cover, with the lid slightly off to allow steam to escape if your pot is bubbling a lot.
Remove from the heat and stir through parsley then set aside until ready to assemble.
While the red sauce is simmering prepare your cauliflower bechamel. First, add a little olive oil to a saucepan and heat on medium. Sweat off remaining onions for a couple of minutes. Then add remaining garlic and sweat for a further couple of minutes.
Next, add the cauliflower florets and cashews along with 3 cups of water.
Bring to a boil then reduce to simmer for 20 minutes, or until cauliflower is fork tender.
Remove from the heat and allow to cool. Add to a blender jug, or use a stick blender to blend until smooth along with the nutritional yeast, apple cider vinegar and salt & pepper to taste. Check consistency and add more water if needed.
To assemble choose two large lasagne baking dishes. Add a layer of zucchini to the bottom of each lasagne dish. Top with a little red sauce, a little white sauce, some torn up basil leaves and a layer of lasagne sheets.
Repeat this action for each veggie layer until the last layer. Add a small amount of red sauce and the remaining white sauce.
Sprinkle top with extra nutritional yeast or your preferred cheese.
Bake in an oven at 180°C degrees for 40-60 minutes or until pasta sheets are cooked through.
Allow to cool slightly, cut into slices and serve with a fresh salad.
Use extra zucchini slices instead of lasagne sheets!
Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.
Show us your lasagne creations on Instagram with #myTWC!