Hearty Vegan Lasagna

Yield: 4 servings

This vegan lasagna is a family recipe that is full of fresh vegetables and is simple to make. I use whole wheat pasta sheets which are easy to find in most supermarkets but can be substituted for gluten-free options.

Ingredients

Filling

Sauce

Preparation

  1. Preheat oven to 350 degrees F.
  2. Prepare eggplants, squash and peppers and place in oven. Keep an eye on them as the eggplant and peppers won’t take long to cook.
  3. As the vegetables are baking dice up the large onion and cook until caramelized.
  4. Add oregano and tomato paste and stir well.
  5. Add the diced tomatoes stirring thoroughly and simmer for 20 minutes.
  6. Remove vegetables from oven and allow them to cool slightly.
  7. Steam the chard/spinach until just soft.
  8. Place 2 pasta sheets on the bottom of a baking dish (you may have to add a very small amount of oil to the bottom of the dish to ensure they will not stick).
  9. Layer the eggplants over the pasta sheets.
  10. Add chard/spinach on top of the eggplant then layer the peppers and squash.
  11. Add 2 more pasta sheets.
  12. Top the lasagna with sauce and cover with foil.
  13. Return to the oven and cook for approximately 25 minutes or until a sharp knife can easily cut through the pasta.
  14. Top with fresh basil leaves and nutritional yeast (optional).

Hollie Kempton is a health and nutrition coach, fitness instructor and self taught cook. I have taken many plant based cooking classes both at home in Australia and overseas. I absolutely love working with people to educate them on achieving their best health. Read more at poweredbyvegies.com.au
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