Vegan Tomato Vegetable Lasagne
Hazel & Cacao:
Recipe type: Savoury
  • 1-2 packets Dry, no boil Lasagne noodles. I use whole meal spelt variety but use any noodle you like
  • 2 TBSP olive oil
  • 1 onion finely chopped
  • 10 button mushrooms
  • 1 large carrot
  • 1 zucchini
  • 2 celery stalks
  • 2 cloves garlic
  • 2 tsp mixed Italian herbs
  • 2 tsp paprika
  • 1 can crushed tomatoes or passata sauce
  • salt and pepper to taste
  • ¼ cup non dairy milk (I use soy or almond)
  • 1 TBSP coconut sugar
  • 1 TBSP olive oil
  • 1 small onion chopped
  • 2 cloves garlic
  • 1 packet organic firm tofu
  • juice of 1 lemon
  • 2 tsp sea salt
  • big pinch of pepper
  • 1 cup fresh basil
  • EGGPLANT LAYER: ( optional)
  • 1 eggplant thinly sliced
  • pinch of salt
  • drizzle of olive oil
  • Nutritional yeast for topping
  1. FOR THE SAUCE: In a food processor process the mushrooms until finely chopped. Attach tge grator attachment and grate the carrot, celery and zuchini.
  2. Heat oil in saucepan over medium heat. Add processed mushroom and vegetable mixture until vegetables are soft and lightly browned. Add garlic, Italian herbs, salt, pepper and paprika and cook a few more minutes. Add tomatoes and bring to the boil. Reduce heat and simmer covered with a lid for about 15 minutes. Remove from heat and mix in non dairy milk and coconut sugar.
  3. FOR THE RICOTTA CHEESE: lightly fry your onion and garlic in a little olive oil. Add your tofu to a food processor with the basil, lemon juice and salt. Add the cooked onion and garlic and pulse a few times until the mixture comes together. You want it to have a ricotta texture so do not over do it so that it becomes a paste.
  4. FOR THE EGGPLANT: thinly slice your eggplant lengthways and season with a little olive oil and salt. Grill on a wire rack in your oven for about 10 minutes and set aside
  5. ASSEMBLY: sauce - 4 noodles - sauce - eggplant slices - ½ ricotta mixture - 4 noodles - sauce - - 4 noodles - remaining ricotta mixture - 4 noodles - Top with remaining sauce - Sprinkle with a little nutritional yeast ( optional)
  6. Cover with aluminium foil and bake at 200 C for 45 minutes.
  7. Allow to sit for 5 minutes before serving
Recipe by Hazel & Cacao at