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Vegetarian Lasagne

Easy Vegetarian lasagna.

All start vegetarian lasagne that can easily be made vegan with just the switch of one ingredient. A fresh lighter version of the beloved lasagne with so many hidden veggies.
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Course: Dinner
Cuisine: Italian
Keyword: lasagna, vegan, vegeterian
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6
Calories: 326kcal
Author: babestreetkitchen


  • For the Lasagne:
  • 1 Red Capsicum
  • 1 medium sized zucchini
  • ½ cup of chopped radishes
  • 1 cup of diced mushrooms
  • 2 medium sized carrots
  • 1 onion
  • 4 garlic cloves
  • 400 g tin of chopped tomatoes
  • 2 tbsps of thyme
  • 2 tbs of oregano
  • Dash of soy sauce
  • Salt & pepper
  • Feta cheese/vegan feta cheese
  • ½ cup Bread crumbs
  • Lasagne sheets
  • For the Sauce:

  • 1 medium cauliflower head
  • 1 cup of rice milk or any non dairy milk.
  • 3 tbsp of nutritional yeast
  • 1 tbsps of paprika powder
  • 1 tbsps of mustard powder
  • 1 tbsps of onion powder
  • 1 tbsps of mustard powder
  • 1 tbsps of mixed Italian herbs
  • Salt and pepper


  • Instructions to make lasagne:
  • Preheat your oven to 200 degrees
  • Dice up the onion, garlic capsicum, zucchini, radishes, mushrooms and carrots.
  • Chuck the onion and garlic in a pan with some olive oil and sauté for 5 minutes. Then chuck the rest of the chopped up veggies into the pan and let sauté for 10 minutes. Don’t forget to shake and stir those veggies.
  • Whilst your veggie mix is cooking make the sauce - see below for how to.
  • Add in the chopped tomatoes, soy sauce, herbs and stir all together. Salt and pepper to taste and allow to simmer for a further 10 minutes.
  • Start to layer up the lasagne. The order I like to go is lasagne sheets, veggie mince, sauce, feta cheese and repeat for another layer. Third Layer I just fo lasagne sheets, sauce, cheese and top with bread crumbs.
  • Turn down your oven to 180 degrees and wap in the lasagne for 25 minutes or until the top is crispy and bubbly.
  • Boom take that sauce lasagne out of the oven and serve with a side salad or some roasted veggies whatever yah want. If you’re after a wine pairing I’d go for a pinot noir.
  • Instructions for the sauce:
  • Roughly chop up the cauliflower and boil in a pan until you can stab a fork through the cauliflower. Roughly about 15 minutes.
  • Add the Cauliflower to a nutribullet or food processor and blitz until smooth. Add in the 1 cup of non-dairy milk and blitz again.
  • Pour the liquid back into the pan and add in the herbs, spices salt and pepper. Bring to a boil and then allow to simmer for 5 minutes.
  • Wallah, use for the lasagne.


  • This recipe can easily be made vegan, by using vegan feta cheese.
  • To make gluten-free use GF pasta and GF bread crumbs
  • This lasagna recipe is freezer proof, can be kept in the freezer for a couple of months or store in the fridge for up to 4 days.


Calories: 326kcal