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Plant-Based Lasagne

Prep Time:

30 minutes

Cook Time:

50 Minutes


10 Servings



About the Recipe

This classic comfort food is made with plant-based ingredients and is sure to be a hit with your friends and family.


12-Lasagna pasta sheets

2-tablespoons olive oil

1 onion,chopped

3 cloves garlic, minced

1 zucchini, chopped

1 red bell pepper, chopped

1 can (250ml) diced tomatoes

2-tsp dried basil

2-tsp dried oregano

Salt & pepper to taste

1 container (425gm) vegan ricotta or mozzerlla cheese

2-cups fresh spinach, chopped

2-cups vegan mozzarella cheese


  • Preheat the oven to 190C (375F)

  • Cook the lasagne sheets according to package instruction

  • While the pasta is cooking, heat the olive oil in a large pan over med. heat

  • Add the onion and garlic and cook for 2-3 minutes, or until the onion is soft

  • Add the zucchini and red bell pepper and cook for a further 5-minutes or until tender

  • Add the diced tomatoes, basil, oregano, salt and pepper to the pan and simmer for 10 minutes

  • In a separate bowl mix the vegan ricotta with the chopped spinach

  • To assemble the lasagna, spread a layer of the tomato sauce on the bottom of a suitably sized baking dish - 22cm x 33cm suggestion

  • Add a layer of cooked lasane pasta on top of the sauce, followed by a later of ricotta cheese mixture and a layer of vegan mozzarella

  • Repeat the layers until all the ingredients are used up, making sure to end with a layer of tomato sauce and mozzeralla on top

  • Cover the baking dish in foil and bake for 25 minutes

  • Remove the foil andbake for an additional 10-15 minutes or until the cheese has melted and become bubbly

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