Vegetarian Lasagna

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.  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. 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.  

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8


Lasagna and Tomato Sugo

24 medium size dry lasagne sheets (I use Macro organics)

1 large eggplant

2 large zucchinis

140 grams mushrooms

1 clove garlic

Bunch fresh basil

2 bottles tomato passata

1 onion

1 teaspoons salt

2 teaspoons olive oil

Vegan Cheese

1 potato (230 grams)

1 sweet potato (200 grams)

1 onion

3 tablespoons nutritional yeast

1/2 cup raw cashews

1 teaspoon salt

1 teaspoon garlic powder

1/4 cup water


Tomato Sugo (Sauce)

Vegan Cheese


Building your Lasagne