Vegetarian Lasagna
                     Vegetarian Lasagna
https://www.wholesomebellies.com.au/
Lasagna is such a favourite meal in our family. When growing up, 
lasagna was my absolute favourite dish. I have such fond memories of 
mum cooking up a large tray and the smell wafting through the 
house was just divine. As I moved to a vegetarian diet in my adult 
years, I wanted to recreate that same smell and nostalgic feeling from 
when I was a kid.  I experimented with a simple lasagana – just pasta 
sheets and tomato sauce and cheese without the meat.  It was 
delicious but something was missing.  I began experimenting with 
adding a few different vegetables.  I finally created this recipe – the 
perfect blend of vegetables to provide the texture I was after and 
packed with flavour. The best part is the home-made vegan cheese 
that doubles up as a cheese and bechamel sauce. This recipe will 
make a large lasagne tray with 12 medium size portions.
INGREDIENTS : - 
Potato Croquettes
Lasagna and Tomato Sugo
24 medium size dry lasagne sheets (I use Macro organics) 
1 large eggplant 
2 large zucchinis 
140 grams mushrooms 
1 clove garlic Bunch fresh basil 
2 bottles tomato passata 
2 onions 
2 teaspoons salt 2 teaspoons olive oil
Vegan Cheese : - 
1 potato (230 grams)
 1 sweet potato (200 grams)
 1 onion
 3 tablespoons nutritional yeast
 1/2 cup raw cashews 
1 teaspoon salt
 1 teaspoon garlic powder
 1/4 cup water
METHOD
Tomato Sugo (Sauce)
Cut onion into large chunky pieces and sauté in olive oil until 
starts to brown. 
Once brown add passata, salt and basil. 
Let cook on medium heat for 30 minutes. 
Once cooked blend in a food processor to create a smooth sauce
Vegan Cheese
Boil the potatoes and onion until soft. 
Strain vegetables leaving a cup of the water aside. 
In a food processor blend all ingredients until you create a smooth 
consistency.
  Add ¼ of the boiled water to help blend and if too thick add more 
water. Set aside.
Vegetables
Slice eggplant into 2cm slices – place on baking tray lined with 
paper and drizzle with olive oil and salt and bake at 180 degrees 
for 25 minutes. 
Cut off ends of the zucchini and with a wide grater to create long 
thin slices.  Place zucchini on a chopping board, sprinkle with salt 
and let sit for 10 minutes to sweat.  
Dab excess water with a paper towel. Slice mushrooms and then 
sauté in a fry pan with a dash of oil and a clove of garlic, and a light 
sprinkle of salt. 
Cook until mushrooms soften and all water has evaporated. Once 
all the vegetables are cooked, set aside.
Building your Lasagne
Place a layer of tomato sauce on the bottom of your tray – enough 
to cover the entire tray.  Place your first layer of lasagne sheets on 
top of the sauce, covering the base of the tray.
 Top the lasagne sheets with the eggplant.  Top eggplant with 
tomato sauce, home-made vegan cheese and a scatter of vegan 
parmesan. Place your next layer of lasagne sheets over the 
eggplant.  
Top with the sliced raw zucchini, tomato sauce, home-made vegan 
cheese, and vegan parmesan. Place the next layer of lasagne sheets 
on top of the zucchini.  
Top with mushrooms, tomato sauce, home-made vegan cheese and 
parmesan.
Place the final layer of lasagne sheets on top of the mushrooms.  
Top with sugo so that the entire sheets are covered, top with 
home-made vegan cheese, and a generous scattering of parmesan 
Bake in oven at 180 degrees for about 30 minutes or until the top 
of the lasagna is golden brown.
Contact US
Email  -
[email protected]
Phone - 0416 250 969
https://www.wholesomebellies.com.au/