Go Back

VEGETABLE LASAGNE A DISH OF COMFORT

This plant-based lasagne is packed with vegetables and wholesome ingredients, making it a delicious addition to the family dinner table. The beauty of lasagne is that it can be prepared ahead of time, making it ideal for busy days, family gatherings or when you simply feel like enjoying a comforting home-cooked meal.
Print Recipe
Prep Time 36 minutes
Cook Time 1 hour 20 minutes
Servings 6 to 8 people

Equipment

  • Baking dish size 7.5 x 11.5 inches or 20 x30 cm
  • Mixing bowls
  • fry pan
  • foil

Ingredients
  

VEGETABLE AND TOMATO FILLING

  • 190 g or 1 large carrot, finely diced
  • 214 g or 1 medium zucchini, finely diced
  • 425 g or 1 large eggplant, peeled and finely diced
  • 400 g button mushrooms, finely diced
  • 180 g or 1 medium onion, finely diced
  • 20–30 g garlic
  • 570 g fresh tomatoes, roughly chopped
  • 400 g tinned or bottled tomatoes
  • ¾ cup pizza sauce
  • ½ teaspoon turmeric (optional, more for color)
  • ½ - 1 teaspoon Vegeta seasoning, or salt to taste
  • Light-tasting oil, for sautéing
  • 8–10 instant lasagne sheets, depending on the size of your baking dish

Plant-Based Béchamel Sauce

  • 60 g plant-based butter
  • 2 tablespoons plain flour
  • 2½ cups soy milk
  • Salt to taste

Instructions
 

METHOD

  • Prepare the vegetables
    Add a little oil to a large frying pan over medium heat. Add the carrot and zucchini and sauté until just tender. Transfer to a bowl and set aside.
    Add a little more oil to the pan and cook the diced eggplant until golden and tender. Transfer to a separate bowl.
    Add the mushrooms to the pan and cook until tender and lightly browned. Season with a little salt, then add to the bowl with the cooked eggplant. Mix together and set aside.
  • Prepare the tomato sauce
    Add a little oil to the pan and sauté the onion and garlic until softened and fragrant.
    Add the fresh tomatoes, turmeric and Vegeta or salt. Cook until the tomatoes begin to break down and form a sauce.
    Add the tinned tomatoes and pizza sauce. Continue cooking until the mixture thickens and becomes rich and flavoursome.
    Return the cooked carrot and zucchini to the tomato sauce and stir to combine. Cover with a lid and simmer gently for a few minutes.
    Taste and adjust the seasoning if needed. Remove from the heat and set aside.
  • PRE-HEAT OVEN 180°C (350F)
    Make the béchamel sauce
    Melt the plant-based butter in a saucepan over medium heat.
    Add the flour and stir well to form a smooth paste. Gradually add the soy milk, a little at a time, stirring continuously to prevent lumps from forming.
    Reduce the heat to low and continue stirring until the sauce becomes smooth and creamy. Season with salt to taste.

ASSEMBLE

  • ASSEMBLE THE LASAGNE
    Lightly grease a large baking dish.
    Spoon a thin layer of tomato sauce over the base of the dish.
    Cover with a layer of uncooked instant lasagne sheets.
    Add another layer of tomato sauce.
    Add another layer of lasagne sheets.
    Spoon over the remaining tomato sauce, making sure the pasta is well covered.
    Cover with another layer of lasagne sheets.
    Spread the eggplant and mushroom mixture evenly over the pasta.
    Cover with another layer of lasagne sheets.
    Pour the béchamel sauce evenly over the top.
    Cover the baking dish with foil, lightly greased or sprayed with oil to prevent it sticking to the béchamel.
    Bake for approximately 45 minutes.
    Carefully remove the foil and test the lasagne with a knife to make sure the pasta is tender. Return to the oven and continue baking for another 15–20 minutes, or until the top is golden and the lasagne is bubbling around the edges.
    Allow the lasagne to rest for 10–15 minutes before slicing. This will help the layers settle and make it easier to serve.