Vegetable lasagne


I had a friend over last night and I knocked up a vegetable lasagne for our dinner. I haven’t made lasagne for years and this is the first vegie version I have made. And it had no lentils and no eggplant. It was probably a bit low on protein but super high in nutrition. You can’t win every battle ..

It takes a while to prepare all the vegetables, but the end result was absolutely worth it. I roasted sweet potatoes, pan fried the mushrooms and (separately) the leek and spinach. I ended up with some leftover sweet potato, tomato sauce and cheese sauce so I turned that into a vegie cannelloni which I’m eying off for my lunch today.

This recipe makes enough for 6-8 people. I’ve run out of Tupperware so I need to buy some more so I can freeze the leftovers. As an aside, I didn’t realise how much food I have in the freezer. This week I’m going to have a week of adventure diving into the freezer for mystery frozen meals for my dinner.

Here’s the recipe:

Lasagne filling

  • 700g sweet potato, cut in round 1cm slices
  • 500g mushrooms, sliced
  • 500g baby spinach
  • 1 leek
  • 600g fresh lasagne sheets
  • 100g grated parmesan cheese

Tomato sauce

  • 4x400g tins chopped tomatoes
  • 8 cloves garlic
  • 1 teaspoon cater sugar (I don’t normally add sugar to my cooking but it’s worth it for this sauce)
  • ½ cup basil

Cheese sauce

  • 90g butter
  • 90g plan flour
  • 750ml milk
  • 75g grated cheddar cheese


  1. Prepare the vegetables. Heat the oven to 180deg and put the sliced sweet potato rounds onto an oiled tray. Roast for about 30 mins, or until soft.
  2. Pan-fry the mushrooms in a little olive oil. You may find a lot of liquid escapes the ‘shrooms while cooking. If this happens, drain the liquid from the pan.
  3. Pan fry the spinach until it’s good and wilted. Add the leek and combine in the pan.
  4. Now prepare the tomato sauce. Put all the tomatoes into a large sauce pan, add the garlic and sugar. Bring to a slow simmer, add the basil and turn off the heat.
  5. The cheese sauce is a basic bechamel. Melt the butter then add the flour slowly whilst continuously stirring. Once it’s the consistency of a thick paste, slowly add the milk. This will create a thick white sauce. Remove from the heat and stir in the cheese. I like to add a little cracked pepper at this stage too.
  6. Now it’s time to assemble the lasagne. Start with a layer of lasagne, then create a layer of the sweet potato. This is a bit like Tetris and you can cut the sweet potato to size to create a solid layer here. Then cover with half of the tomato sauce and about a third of the cheese sauce. Add another lasagne sheet and then a layer of mushrooms. Add another third of the cheese and another layer of pasta. Now finish with the leek/spinach combination, the rest of the tomato sauce and another layer of pasta. Spread the remaining cheese sauce on top making sure it’s entirely covered and then sprinkle the grated parmesan on top.
  7. Bake at 180deg for about 45 mins. Allow to rest for 10 minutes before serving.

Side note: I always use fresh lasagne sheets as they create a better result when cooking.

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