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 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  
  • 2/3 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.