Easy Vegan Lasagne

PREP TIME                 COOK TIME                  TOTAL TIME
15 mins                         50mins                         1 hour  5 mins
  • 1 Head of broccoli
  • 3 Carrots
  • 1 Medium onion
  • 1 Aubergine
  • 7 mushrooms (I used this excessive amount because I love the flavour it adds…but you done have to.)
  • A few sprinkles of garlic (depends how much you like)
  • Pinch of salt
  • Pinch of rosemary ( I also used essential oils from a company called We Love Essential Oils, but you can just use fresh herbs if you don’t have oils).
  • Pinch of Thyme
  • Dairy free White Sauce
  • Tomato Lasagne Sauce



1.) Chop the vegetables and boil them for 3/4 minutes

2.) Place vegetables on an oven dish and season with garlic, thyme, rosemary and salt, oil and toss

3). Roast vegetables at 180C/fan 160 gas 4. Keep a close eye on them and oven them for 20 minutes.

4.) Take vegetables out of the oven, arrange a layer of the veg on the bottom of an oven dish, then pour a third of tomato lasagne sauce. Top with a layer of lasagne, then drizzle a quarter of the white sauce. Repeat until you have 3 layers of lasagne.

So ….vegetables, tomatoe sauce, lasagne sheets, white sauce. Repeat.

Finish off with a thick layer of white sauce over the lasagne sheets on top. Make sure it is covered with the white sauce, then top with sprinkles of vegan cheese. I used a brand called ‘Follow Your Heart’ Pizzeria Blend Vegan Gourmet Shreds < (click to see link to the product).

Bake for 40 minutes until bubbling and golden.


I served them up, with 2 fingers of plantin and half an avocado.




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