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Vegan vegetable lasagne served with vegan cheese
Layers of pasta, tomato sauce, and vegetables topped with melted vegan cheese

Vegan vegetable lasagne

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
Another variation of the classic recipe, where the green of the spinach and the red of the tomato evoke the Italian flag. The difference lies in the details: here we only wilt the spinach to preserve its vitamin content, and we pay special attention to the play of colours when layering.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking dish
  • Frying pan

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Slice the vegetables (courgette, aubergine, pepper) thinly. Fry them in the pan with a little oil in batches.

Tip: Frying evaporates the water, so the lasagne doesn't get soggy.
2 ✓

Toss the spinach into the hot pan for a minute until it wilts.

3 ✓

Mix the tomato sauce with the crushed garlic, salt, pepper and chopped basil.

4 ✓

Layer in the baking dish: sauce -> pasta -> fried vegetables -> sauce -> cheese. Repeat.

5 ✓

Bake at 180°C for 30 minutes under foil, then 10 minutes without.

6 ✓

Rest for 15 minutes before serving.

Tip: Mandatory for stabilising the structure (gelling).

Ingredients

  • 12 sheets Lasagne sheets
  • 2 Courgettes
  • 1 Aubergine
  • 2 Bell peppers
  • 150 g Fresh spinach
  • 200 g Vegan cheese (grated)
  • 500 ml Tomato sauce
  • 3 tbsp Olive oil
  • 2 cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh basil