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.
Print PinServings: 6
Calories: 326kcal
Ingredients
- 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
- 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.
Notes
- 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.
Nutrition
Calories: 326kcal