Roasted Veggie Lasagna (Ve)

Roasted Veggie Lasagna (Ve)

Indulge in the wholesome goodness of roasted veggie lasagna, a hearty and nutritious dish that's sure to satisfy your cravings while nourishing your body. Featuring nutrient-rich sweet potatoes, this lasagna is packed with vitamins and fibre, promoting gut health and immune function.

Servings: 6


  • 9 lasagna sheets (3 layers of 3 sheets, depending on your dish size)
  • 1 tsp. oil of choice
  • 1 tsp. garlic paste or fresh garlic
  • 1 slice of brown bread

Tomato sauce

  • 2 x 400g cans of chopped tomatoes
  • 1 onion, diced
  • ½ tsp garlic
  • A handful of spinach
  • 2 tbsp. Italian seasoning
  • 1 medium courgette
  • 1 medium sweet potato

Creamy sauce

  • 100g cashew nuts
  • 70g plain flour
  • 100 ml of soya milk
  • ½ tbsp. mustard
  • 1 tsp. garlic powder
  • ½ tsp. paprika


  1. Soak cashews in boiling water for 20 minutes or longer.
  2. Peel and cut your vegetables. Add to a baking tray. Drizzle olive oil and sprinkle garlic, salt, pepper and one tablespoon of Italian seasoning over it. Bake for 25 minutes at 180°C, or until soft and cooked.
  3. For the tomato sauce, add chopped onions to a saucepan on medium heat and sauté until soft and brown. Add in tomatoes, garlic and one tablespoon of Italian seasoning. Simmer for around 8 minutes.
  4. In another pan, melt vegan butter. Slowly add flour and soya milk while continuing to mix. Add mustard, garlic and paprika. You can also add nutritional yeast. Keep mixing the sauce for around 5-6 minutes.
  5. Once both sauces are done, remove from heat. Blend drained cashews and creamy sauce together until smooth.
  6. Soften lasagna sheets in hot water. Lightly coat tray with vegan butter. Add a layer of lasagna sheets, followed by layers of tomato sauce, roasted vegetables and creamy sauce. Repeat until all layers are done.
  7. Blend a bread slice into crumbs and sprinkle on top. Bake in the oven for 15–20 minutes at 180°C.
  8. Serve up a slice of your delicious and nutritious lasagna!

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