Go Back
–+ servings
Vegan Rainbow Lasagne

Vegan Rainbow Lasagne: A Colorful Twist on Comfort Food

Vegan Rainbow Lasagne is a colorful and nutritious dish that celebrates wholesome plant-based comfort food, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 2 cups Pumpkin Adds a base layer of sweetness and creaminess; substitute with sweet potatoes for a different flavor.
  • 1 cup Beetroot Delivers an earthy taste and stunning color; spinach can be used for a lighter option.
  • 1 medium Brown Onion Provides aromatic depth; onion powder works in a pinch.
  • 2 cloves Garlic Enhances the dish's overall flavor; garlic powder can substitute if you’re out of fresh.
  • 1 medium Red Onion Adds extra sweetness and depth; consider onion powder as an alternative.
For the Tofu Ricotta
  • 300 grams Firm Tofu Creates a creamy, ricotta-like layer; substitute with cashew cream for a nut-free variation.
  • 1/4 cup Nutritional Yeast Imparts a cheesy flavor without the dairy; no substitutes needed here.
  • 1/2 cup Dairy-Free Milk Offers moisture; any plant milk will do, with almond or soy being great choices.
For the Sauces
  • 1 can Canned Diced Tomatoes Forms the rich tomato layer; store-bought marinara is a fantastic alternative.
  • 1 teaspoon Oregano Infuses the sauce with herbal aroma; both dried and fresh varieties can be used.
  • 1 tablespoon All-Purpose Plain Flour Thickens the béchamel; if gluten-free, consider an alternative gluten-free flour.
For Layering
  • 12 sheets Lasagne Sheets The base for your colorful layers; opt for gluten-free sheets if needed.

Equipment

  • Oven
  • Baking trays
  • Food processor
  • skillet
  • Saucepan
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Prepare your baking trays for the roasted vegetables.
  2. On separate baking trays, toss pumpkin and beetroot with olive oil and seasoning. Roast for 20-30 minutes until tender.
  3. Once cooled slightly, blend roasted pumpkin and beetroot separately until smooth, adding water if needed.
  4. Sauté chopped brown onion and minced garlic until fragrant. Add kale and cook until wilted, then blend with firm tofu, nutritional yeast, and dairy-free milk.
  5. In the skillet, sauté another onion, add canned diced tomatoes and oregano. Let sauce simmer for 10 minutes.
  6. Whisk together all béchamel ingredients in a saucepan until thickened into a smooth sauce.
  7. Layer your lasagne by spreading a thin layer of tomato sauce, followed by lasagne sheets, pumpkin puree, beetroot mixture, tofu ricotta, and béchamel sauce. Repeat until ingredients are used.
  8. Cover with foil and bake for 30 minutes, checking halfway to ensure the top isn't browning too quickly.
  9. Let cool for a few minutes before serving. Store leftovers in an airtight container for up to 4 days.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 900IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Prep ahead for busy weeknights. Allow roasted vegetables to cool slightly for best blending results. Customize veggie layers as preferred.

Tried this recipe?

Let us know how it was!