Vegetarian Lasagna

Vegetarian Lasgana

Lasagna is such a favourite meal in our family. When growing up lasagna was my absolute favourite dish. I have such fond memories of mum cooking up a large tray and the smell wafting through the house was just divine. As I moved to a vegetarian diet in my adult years I wanted to recreate that same smell and nostalgic feeling from when I was a kid.  I experimented with a simple lasagana – just pasta sheets and tomato sauce and cheese without the meat.  And it was delicious but something was missing.   I began experimenting with adding a few different vegetables.  I finally created this recipe – the perfect blend of vegetables to provide the texture I was after and packed with flavour.  And the best part is the home-made vegan cheese that doubles up as a cheese and bechamel sauce.

This recipe will make a large lasagne tray with 12 medium size portions.  



  • 24 medium size dry lasagne sheets (I use Macro organics)
  • 1 large eggplant
  • 2 large zucchinis
  • 400 grams mushrooms
  • 1 clove garlic
  •  Bunch fresh basil
  • 2 bottles tomato passata
  • 2 onions
  • 2 teaspoons salt
  • 2 tablespoons olive oil


  • 1 potato (230 grams)
  • 1 sweet potato (200 grams)
  • 1 onion
  • 3 tablespoons nutritional yeast
  • ½ cup raw cashews
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  •  ¼ cup water 



  1. Cut onion into large chunky pieces and sauté in olive oil until starts to brown.
  2. Once brown add passata, salt and basil.
  3. Let cook on medium heat for 30 minutes.
  4. Once cooked blend in a food processor to create a smooth sauce.


  1. Boil the potatoes and onion until soft. 
  2. Strain vegetables leaving a cup of the water aside.  
  3. In a food processor blend all ingredients until you create a smooth consistency.  Add ¼ of the boiled water to help blend and if too thick add more water. Set aside.


  1. Slice eggplant into 2cm slices – place on baking tray lined with paper and drizzle with olive oil and salt and bake at 180 degrees for 25 minutes. 
  2. Cut off ends of the zucchini and with a wide grater create long thin slices.  Place zucchini on a chopping board, sprinkle with salt and let sit for
    10 minutes to sweat.
      Dab excess water with a paper towel.
  3. Slice mushrooms and then sauté in a fry pan with a dash of oil and a clove of garlic, and a light sprinkle of salt. Cook until mushrooms
    soften and all water has evaporated.
  4. Once all the vegetables are cooked, set aside.


  1. Place a layer of tomato sauce on the bottom of your tray – enough to cover the entire tray.  Place your first layer of lasagne sheets on top of the sauce, covering the base of the tray. 
  2. Top the lasagne sheets with the eggplant.  Top eggplant with tomato sauce, home-made vegan cheese and a scatter of vegan parmesan.
  3. Place your next layer of lasagne sheets over the eggplant.  Top with the sliced raw zucchini, tomato sauce, home-made vegan cheese, and vegan parmesan.
  4. Place the next layer of lasagne sheets on top of the zucchini.  Top with mushrooms, tomato sauce, home-made vegan cheese and parmesan.
  5. Place the final layer of lasagne sheets on top of the mushrooms.  Top with sugo so that the entire sheets are covered, top with home-made vegan cheese, and a generous scattering of parmesan
  6. Bake in oven at 180 degrees for about 30 minutes or until the top of the lasagna is golden brown.


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