The time has arrived for another epic lasagne recipe.
This time we add some of our favourite roasted veggies into the mix to create this seriously hearty meal.
We’re talking about perfectly roasted carrots, red peppers, courgettes and red onions.
Then sandwiched between layers of pasta, tomato sauce and a creamy béchamel.
Yum!
We’re also very excited to announce we’ve joined forces with Elmlea for their #PimpMyPlant campaign to create a series of recipes to make your Veganuary even tastier.
Both Elmlea Plant Double and Single contain the Vegan Society trademark.
And – what’s more – the Elmlea Plant Double we use in this recipe is also the only 100% plant-based, dairy-free, gluten-free and lactose-free cream alternative.
We use it to make our bechamel extra creamy – bringing the entire dish together!
Things you should know:
- This recipe is a great excuse to meal prep. We usually divide the lasagne into individual servings and freeze them individually in tupperware. They’ll easily last for a few months.
- You can also use up leftover veggies: butternut squash and sweet potato would go really well, just make sure you chop them relatively small and add them in at the same time as the carrots.
5 Comments
Oh my goodness. I have just made this and while mine certainly is not as pretty and I definitely overcooked the béchamel it was DELICIOUS. Proper comfort food. I can’t wait for the leftovers later in the week!!
Thanks Katy!
Made this one last week and it was really delicious. Have eaten this lasagne for three days in a row because it was so darn good.
I just started on my vegetarian trip, but recipes like this one make it an easy ride so far…thanks.
Great site btw!!!
So glad you enjoyed it! Thanks Jochen 🙂
Wow! I can’t believe how nice this was!! Considering it has hardly any vegan cheese (which I hate!) I’m definitely making this again!! Ps. I used miso paste instead of nutritional yeast