Vegetable Lasagne

A favourite amongst friends and family this vegan lasagna is easy to make and always a success. A great midweek meal plus it is easily frozen and adaptable to use whatever veggies you have to hand.


(Serves four generously)

For the vegetable layer:

2 tablespoons olive oil

Mr Organic tomato and olive add in

One clove of crushed garlic

1 mild chilli

1 teaspoon of paprika

vegetable stock cube

bay leaf

mixed herbs

Finely chopped onion

500g Mixture of chopped vegetables (my favourites are courgette, aubergine and red pepper)

For the cheese and pasta layer:

Biona organic’s spelt lasagne sheets

three cups of unsweetened soya milk

3 tablespoons of corn flour

200g vegan soft cheese

200g vegan cheddar cheese


-In a pan heat up the oil adding the garlic, spices and onion.

-Once the onion is soft, throw in the rest of the vegetable, passata, stock cube and bay leaf.

-Bring to a boil then reduce to a simmer and allow the veg to soften for around 15mins.

-whilst the vegetable layer is cooking in a pan, combine the soya milk, soft cheese and corn flour over a low heat. Continue to whisk the mixture until it begins to thicken up.

-Once the vegetable layer is cooked and the cheese sauce has thickened arrange your lasagne, filling the base of a deep baking dish with a layer of vegetables, then a layer of pasta sheets and finally a smothering of cheese.

– Repeat this process for the second layer then top the lasagne with the grated cheddar cheese.

-Bake in a 180′ oven for 35-40 until the top is golden.

-Serve with a side salad and enjoy!

Nancy x





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