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  • 5 cups of diced pumpkin chunks

  • 3 cups of diced beetroot chunks

  • 1 onion cut into 4

  • 4 garlic cloves

  • Rosemary

  • Sage

  • 3/4 cup of raw cashew soaked in boiling water

  • 1 /4 of cauliflower cut into florets

  • 1 bunch of kale

  • 1 tablespoon of balsamic vinegar

  • 2 teaspoons of hot paprika

  • 1/3 cup of lemon juice

  • 1 cup of nutritional yeast

  • 1/2 cup of flour

  • 1 cup of soy milk

  • 1 cup of tinned diced tomatoes

  • Half a cup of finely chopped, parsley, oregano & basil

  • 1 tablespoon of sweet paprika

  • 1 tablespoon of chilli flakes

  • Vegan lasagne sheets


  • Preheat oven to 180 degrees celsius.

  • Bake pumpkin, beetroot, onion and garlic season with olive oil, rosemary and salt n pepper for 25 mins or until cooked.

  • Steam cauliflower until really soft.

  • Blend soaked cashews, 1/4 cup of water, lemon juice and 1/2 cup of nutritional yeast( leaving the other half of nutritional yeast to use later for the white sauce.)

  • Roughly chop kale, massage well with olive oil and lemon juice. Pour the blended cashew mixture and combine with kale.

  • Mash roasted pumpkin with garlic and finely chopped sage use a little water if needed.

  • Blend or process beetroots, onions, balsamic vinegar, hot paprika and 1 tablespoon of salt keeping it still quite chunky

  • Blend soy milk, the other half of nutritional yeast, cauliflower, flour and 1 tablespoon of salt.

  • Heat in a pot, add tinned diced tomatoes, herbs, chilli flakes, sweet paprika, 2 tablespoons of salt n pepper.

  • To layer lasagna, firstly add a small amount of white sauce to the bottom of the tray then cover with lasagna sheets. Next, add the pumpkin layer cover with lasagne sheets. Next, add kale mixture, cover with lasagne sheets. Next layer with beetroot mix, cover with lasagne sheets. Pour on tomato sauce, cover with lasagne sheets. Finally pour over the white sauce.

  • Bake for 55 minutes.


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