Vegetable Lasagna

A delicious meal that is easy to prepare.

Vegetable and tomato sauce

  • 1 large onion, finely chopped
  • 1 tbsp olive oil
  • 1 capsicum diced
  • 3 large cloves garlic crushed
  • 800 g crushed tomatoes or 2 pasta sauce in jars
  • 2 tsp dried oregano
  • 3 tbsp tomato paste
  • 8 cups chopped vegetables (mushrooms, carrots, celery and vegetables of choice)
  • 1 cup cooked brown lentils

Tofu Sauce

  • 2 packets tofu – you can use a spicy or flavoured tofu
  • 2 tsp nutritional yeast flakes – found in the health food section
  • 1 cup milk or more (use almond or your favourite milk)


  • 1 box lasagna sheets
  • Sesame seeds for topping


  1. Fry onion and garlic in large saucepan until tender
  2. Add mushrooms, capsicum and vegetables and cook for a few minutes
  3. Add tomatoes, oregano, tomato paste, tamari and simmer covered for 10 minutes
  4. Pre-heat oven to 180ºC
  5. In a blender, combine tofu, milk and yeast flakes until spreadable
  6. In a large baking dish, line with lasagna sheets
  7. Spoon thin layer of vegetable sauce followed by the tofu sauce. Repeat.
  8. Top with sesame seeds
  9. Bake for 40-50 minutes, ensuring that pasta sheets are soft
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