Veggie Lasagna

Name: Veggie Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 400g sweet potato; 1 medium carrot; 1 medium-large zucchini; 1 onion; 1 red bell pepper; 100g shiitake mushrooms; 1 can (240g) baked beans in tomato sauce; Seasoning to taste - salt, pepper, marjoram, oregano, chilli; 180g lasagna noodles; 90g sour cream / greek yoghurt / vegan yoghurt alternative; 100g mozzarella / vegan cheese alternative

by Agata

4 Servings

1 hr

For a long time now, I've been trying to reduce my meat intake and incorporate more veggies into my diet. At first, I wasn't a fan - I was raised eating fatty, meaty meals and was convinced that was the only way to go. With time though, I realised that the variety of foods used to make a delicious vegan or vegetarian meal is so much greater than that used in a traditional meaty meal.

This is how I began replacing meat in traditional recipes for vegetables. And believe it or not, I definitely prefer the vegetarian option for all of them. This lasagna is no exception. It's lighter than the traditional one, and so much more flavourful!

If you like my content you can check here for more!

The beauty of making a veggie meal is that you can usually substitute most of the vegetables with others. I've made this lasagna multiple times, and every time there is at least one ingredient that I don't currently have at home. Not to worry! This is a classic clean-out-the-fridge meal.

You don't have sweet potatoes? Use regular potatoes! Maybe add more carrots for the sweetness! Or maybe you have a beetroot lying around? I'm sure that would work great!

No shiitake mushrooms? I don't blame you, they're expensive and you don't usually have them in the fridge. Just use any other mushrooms you like.

You get the idea, the world's your oyster.

Veggie Lasagna

You can do it! Saved to your recipes

Recipe details

Yield 4 Servings
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

400g sweet potato
1 medium carrot
1 medium-large zucchini
1 onion
1 red bell pepper
100g shiitake mushrooms
1 can (240g) baked beans in tomato sauce
Seasoning to taste - salt, pepper, marjoram, oregano, chilli
180g lasagna noodles
90g sour cream / greek yoghurt / vegan yoghurt alternative
100g mozzarella / vegan cheese alternative

Instructions

Grate all the vegetables - an electric grater definitely helps here, but the end result is so worth the extra arm workout if you don't have one!
Preheat the oven to 180 celsius (356 fahrenheit)
Place the veggies and beans in a large pan, season, and cook on a medium heat until fairly soft, about 10 minutes
Place a layer of lasagne noodles on the bottom of the tray - then a layer of veggies - continue until you run out of filling For me it ends up being about 4 noodle layers. The last layer should be veggies, not the noodles.
Spread the cream or yoghurt on top of the last veggie layer, then top with grated cheese
Sprinkle with salt and oregano at the end
Bake for 35 minutes

Comments

Jane Moreno on May 10, 2021

Do you have a version with conversion to American measurements-teaspoons, tablespoons, cups etc. rather than grams?

20 Reply
- Hea41622187 on May 26, 2022
  
  Agree. I’d like those measuring equivalents too, please. Thanks.
  
  8
Cheryl Mullock on Dec 18, 2021

Wondering—would oven ready noodles work or only boiled noodles? I have trouble getting boiled noodles out of the pot in one piece.

6 Reply
- Agata on Dec 18, 2021
  
  Absolutely, I usually use the oven ready ones as well - in this recipe I didn't pre-boil them, in step 4 I'm using noodles straight out of the packaging :) Hope you enjoy it!
  
  1