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

Preparation

  1. Preheat the oven to 180C/360F

  2. Pumpkin layer: Add all ingredients to a baking tray and toss until combined. Bake for 20-30 min 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

  3. Beetroot layer (repeat step 2 but for the beetroot ingredients)

  4. Ricotta' kale layer: Saute the onion and oil in a large saucepan. When translucent, add the garlic and kale. Add all ingredients to a food processor. Process until smooth. Set aside

  5. Tomato sauce: Saute the onion and oil in a large saucepan. When translucent, add the rest of the ingredients to the pan. Simmer until thick. Set aside

  6. 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

  7. Assemble: In a deep casserole dish, layer all the all the fillings and lasagna sheets as desired. Bake for 30 minutes and serve

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