Colorful Vegan Rainbow Lasagna
Ingredients
Pumpkin layer
- 1 brown onion, chopped roughly
- 3 cloves garlic, peeled
- 700g pumpkin, peeled and cut into small cubes
- 1 T sage
- 1 T rosemary
- Olive oil as needed
Beetroot layer
- 1 red onion, chopped roughly
- 1 medium beetroot, peeled and cut into small cubes
- Olive oil as needed
Ricotta kale layer
- 1 brown onion, diced
- 3 cloves garlic, peeled
- 2 cups kale, packed
- 600g firm tofu
- 1/4 cup nutritional yeast
- 1/4 cup plant-based milk
- Olive oil as needed
Tomato sauce
- 1 small brown onion, diced
- 2 cans diced tomatoes
- 1 T oregano
- Salt as needed
Vegan bechamel sauce
- 1 cup milk, plus more if needed
- 1/4 cup flour
- 1/4 cup vegan cheese
- 1/4 cup nutritional yeast
- Salt as needed
Lasagna sheets
- 10 pieces wholemeal lasagna sheets
Preparation
Preheat the oven to 180C/360F.
Pumpkin layer: Add all ingredients to a baking tray and toss until combined. Bake for 20-30 minutes or until everything is tender. When slightly cooled, add all ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Set aside.
Beetroot layer: Repeat the process as for the pumpkin layer but with the beetroot ingredients.
Ricotta kale layer: Saute the onion and oil in a large saucepan until translucent. Add the garlic and kale. Add all ingredients to a food processor and process until smooth. Set aside.
Tomato sauce: Saute the onion and oil in a large saucepan until translucent. Add the rest of the ingredients and simmer until thick. Set aside.
Bechamel sauce: Add all ingredients to a small pot on high heat and whisk for 5-10 minutes until there are no lumps and it thickens. Set aside.
Assemble the lasagna: In a deep casserole dish, layer all the fillings and lasagna sheets as desired. Bake for 30 minutes and serve.
