The best vegetarian lasagne


Vegetarian Lasagne is something that is either amazing or really awful. Unfortunately the awful ones are almost always the ones you order in restaurants (and its usually the only vego dish on the menu too). Don’t worry, this one is one of the amazing ones, even meat loving lasagne eaters will love it.

I have used lentils and heaps of veg in a rich tomato sauce to still give the lasagne its lovely saucy texture and have added a layer of roasted pumpkin and spinach too to break it up. The usual heavy white sauce has been replaced with a sauce made from cauliflower and ricotta, you still get the creamy flavour but not so rich.

You can make this dish vegan/dairy free by replacing the ricotta with cashew cheese or blitzed white beans. this dish can be made gluten free by using gluten free pasta sheets.

whats good about it: By using wholemeal pasta you can increase the fibre (and nutrients) of the meal, cauliflower sauce is lower in fat and salt than regular white sauce while still providing calcium, lentils are a great source of protein and fibre and pumpkin is rich in beta carotene which is converted to vitamin A in the body.


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The best vegetarian lasagne
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6-8 serves
  • ½ small butternut pumpkin, peeled and sliced
  • Sauce:
  • 1 large onion, diced
  • 2tsp oil
  • 2tsp minced garlic
  • 2small zucchini, chopped
  • 2small/1large red capsicum, chopped
  • 1large carrot, finely chopped
  • 1tin lentils (or use ½cup dried red lentils)
  • 2x 400g tins chopped tomatoes
  • 2tsp mixed dried herbs
  • ½bunch fresh basil
  • 2tbsp tomato paste
  • Salt and pepper
  • cauliflower sauce:
  • ½ large cauliflower
  • 200g ricotta cheese
  • Salt, pepper, cinnamon to taste
  • ¼ cup almond milk
  • To assemble:
  • 1 packet wholemeal lasagne sheets
  • 1 bag (100g) baby spinach
  1. Preheat oven to 200 degrees celcius.
  2. Roast the pumpkin slices in the oven with a little spray oil (or a drizzle of olive oil) until soft - about 20-30 minutes depending on your oven and the size of your slices.
  3. While the pumpkin is roasting, heat the oil in a large pan then add the onion and fry until soft. Add the garlic and fry for a few seconds. Add the rest of the sauce ingredients and stir well.
  4. Bring to the boil then turn down to simmer.
  5. Add salt and pepper to taste.
  6. Simmer until the veggies are softened, about 25 minutes - the sauce shouldn't be too thick. Add a little bit of water if needed
  7. Cauliflower sauce:
  8. Meanwhile steam/boil cauliflower until soft. Place in blender with other ingredients and blend until smooth- you want to get the balance with the salt right and only just a tiny hint of cinnamon.
  9. To assemble:
  10. Preheat/turn down oven to 180 degrees celcius
  11. In a large ovenproof lasagne dish layer the sauce, cauliflower sauce, pumpkin slices, spinach and lasagne sheets one after the other until you have 4 repeating layers or until you run out of rom or ingredients.
  12. Finish with a layer of the cauliflower sauce and sprinkle with a little cheese (optional).
  13. Bake for around 45 mins until the pasta sheets are done when pricked.
  14. Serve and enjoy
To make this gluten free: replace wholemeal lasagne sheets with gluten free sheets or use slices of grilled eggplant instead.
To make this vegan/dairy free: replace ricotta with 200g cashew cheese or with 1 tin white beans, drained and rinsed. You can also add a little nutritional yeast too to give it an extra cheesy flavour.


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