Vegetable Lasagne

Vegetable Lasagne

Now this recipe is a favourite of mine from my Lorna Jane Clarkson NOURISH cookbook. Even my meat eating husband loves it!


  • 2 large red capsicum sliced
  • 3 flat mushrooms sliced
  • 1 sweet potato peeled and sliced
  • 2 zucchinis sliced
  • 1 x large eggplant sliced
  • 1 tablespoon of olive oil
  • 1 1/2 cups of baby spinach leaves
  • 1/2 cup basil leaves

Tomato Sauce:

  • 1 teaspoon of olive oil
  • 1 small brown onion finely died
  • 2 gloves of crushed garlic
  • 5 medium ripe tomatoes *(I used a 400g tin of crushed tomatoes to save time)
  • * I added a 400g tin of brown lentils for extra flavour. Lentils are also a good source of fibre.

White Sauce:

  • 2 tablespoons of coconut oil *( I use olive oil)
  • 2 tablespoons of coconut flour *(I use normal plain flour)
  • 1 cup almond milk 
  • 1 teaspoon of paprika
  • cup of grated parmesan cheese (I used mozzarella cheese as I have not been about to find parmesan with vegetarian rennet)


  • Preheat oven to 200 degrees.
  • Place sliced vegetables onto an oven tray lined with baking paper. Drizzle in olive oil. Roast for 15 minutes.
  • Meanwhile to make tomato sauce, sauce onion and garlic in pan. Add crushed tomatoes and simmer until sauce thickens roughly 15 minutes. *(I also added brown lentils)
  • To make the white sauce heat oil in a small sauce pan, add flour. Gradually add milk , keep string until mixture thickens. Remove from heat and add in 1/2 cheese and paprika.
  • Cover the base of a 2L oven proof dish with a layer of roasted vegetables, spinach and basil. Make sure there are no gaps. Cover with tomato sauce. Repeat with another layer of vegetables, spinach and basil then top with remaining tomato sauce.
  • Carefully pour white sauce over the top and sprinkle with remaining cheese.
  • Bake lasagne for 15-20 minutes until top is golden.
  • Serve with a salad of your choice.