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2x tbsp olive oil

1x packet gluten free lasagne sheets

1x 400 grams tin of brown lentils

1x brown onion roughly chopped

5x medium mushrooms thinly sliced

1x eggplant thinly sliced

2x zucchinis thinly sliced

2 tbsp dried Italian herbs

1 tsp cinnamon

1 tsp salt

1 tsp pepper

1 tsp smoked paprika

1x bay leaf

1x small bunch of fresh basil

1x jar of tomato pasatta sauce

2x cups of water

White Sauce

2x tbsp vegan butter

1x cup vegan cheese

2x cups almond milk

2 tbsp gluten free flour

1x tsp salt


  1. Preheat oven to 200 Degrees Celsius. Heat olive oil in a large saucepan and sauté onions and mushrooms until golden brown.

  2. Add the brown lentils and the spices and herbs. Stir until well combined. Taste and adjust seasonings as needed, adding more salt and pepper for flavor

  3. Add the pasatta sauce and water.

  4. Simmer on a low heat for 30 minutes, continuously stirring.

  5. While the sauce is simmering prepare the white sauce. Heat vegan butter until melted. Then add the gluten free flour and stir until it is totally combined. Add the almond milk and stir with a whisk on low heat until the sauce starts to thicken and no lumps remain. Then add the vegan cheese and salt.

  6. Once your white sauce and red sauce are prepared you can begin assembling your lasagne.

  7. Pour about 1 cup of red sauce into a 9×13-inch (or similar size) baking dish and line with thinly sliced zucchini and eggplant. Then add a layer of gluten free lasagne sheets.

  8. Scoop small spoonfuls amounts of white sauce over the vegetables and lasagne sheets and gently spread into a thin layer. Spread on a layer of red sauce and then top with more zucchini and eggplant slices. Continue until all filling, lasagne sheets and vegetables are used up. The top two layers should be zucchini and red sauce. Sprinkle on vegan cheese (optional), and then cover with foil.

  9. Bake covered for 1 hour, then remove foil and bake for 15 minutes more. The eggplant should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.

  10. Serve with additional vegan cheese, fresh basil and fresh leafy greens. Leftovers keep for 2-3 days in the refrigerator.

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