Vegan Lasagne

Always ugly but always delicious. Cant go past a classic lasagne dish and you know it’s good when all the meat eaters in your life not only try it, but love it! Takes no longer than making a normal lasagne and you’ll get a massive veggie hit at the same time - so why not give it a go! 


Sauce inspired by @ehvegan

  • 2 cups potatoes peeled and chopped

  • 1/2 cups carrots peeled and chopped

  • 2/3 onion chopped

  • 1 clove garlic

  • 2 cups of water

  • 1 cup cashews soaked overnight

  • 1/3 cup vegan butter

  • 1 tsp salt

  • 1 tsp turmeric

  • 2 tsp Dijon Mustard

  • 2 tbsp lemon juice

  • 1/2 tsp pepper

  • 1/2 tsp paprika

Lentil Filling

  • 2 lentil cans

  • 750 grams passata

  • 1/2 Zucchini diced finely

  • 1/2 Eggplant diced finely

  • Fresh Basil chopped

  • 250 grams mushrooms diced finely

  • 1 cup water

  • Vegetable stock cube

  • 2 tbsp mixed herbs

  • Salt and pepper to taste


  • Gluten free lasagne sheets


  1. Preheat oven to 180C


  1. Bring to the boil all the vegetables and water.

  2. Once vegetables are cooked, add all the sauce ingredients in a blender, including the water from the pot.

  3. Blend until smooth and creamy.


  1. Place all filing ingredients in a large pan and let simmer until veggies are tender and cooked.


  1. Place a small amount of filling in the bottom of a lasagne dish.

  2. Layer with pasta, filling, sauce. Repeat this step 3 times.

  3. Be sure to finish with a large amount of sauce on the top.

  4. Bake for 45 minutes.


Serves 8 as a main. Serve with a side salad.