With a huge variety of veggie dishes, vegetables are often overlooked by home cooks.
We love to share with you the best recipes we’ve found for vegetable lasagnes.
There are many varieties of lasagne, some that are hearty, others that are easy and some that we have found to be simple, tasty and a great source of protein.
Here are our favourite veggie-friendly lasagne lasagne suggestions.
A quick note on the ingredients: 1 tbsp olive oil is usually used to marinade the veggies and you’ll want to use less if you’re not using the veggie as the base of your lasagne.
1 medium carrot, chopped (about 20g) 2 cloves garlic, peeled and chopped 1 tbsp tomato paste 2 tbsp water 1 tbsp cider vinegar 1 tsp salt 1/4 tsp ground black pepper 2 tbsp tomato purée 1 tbsp vegan cream cheese (about 1/2 cup) 1 tsp fresh parsley, finely chopped 1/3 cup water 2 cups chicken broth or vegetable stock 1 tbsp water For the sauce: 1/5 cup white wine (or cider) 1/8 cup soy sauce (or tamari) 1 tbsp lemon juice (or lime juice) 1 cup water 1/6 cup cornstarch For the topping: 2 tbsp vegan cheese (or vegan cream) 2 tbsp fresh parsnips, finely sliced (about 10g) 1 large carrot, cut into large bite-sized pieces (about 4g) For the pasta: 1 large eggplant, cut in half 1 small tomato, diced 1 tbsp fresh basil, chopped 2 tbsp nutritional yeast, or to taste 2 tbsp olive or nutritional oil (or more to taste) 1 small onion, diced 2 tbsp cilantro, finely grated 1/1 cup cooked basmati rice, roughly chopped 1 cup cooked kidney beans (or chickpeas) For more recipes, check out our Veggie Lasagne Recipe Index.
The perfect way to get your hands on a big stack of these delicious veggie veggie salads is to make the lasagne yourself at home.
Make the lasagna by combining the veggies, sauce, and the toppings in a bowl and mixing well.
Cover and refrigerate for at least two hours.
The freshest and best-tasting lasagna is best stored for up to three days, although you can make the recipe ahead of time and freeze it for up a few weeks.