Roasted Vegetable Lasagne

Serves 6

This is by no means a traditional lasagne recipe, but it's a really lovely and flavorsome dish. As with traditional lasagne, there are a few elements to this dish, so you need a little more time.


  1. To begin with, preheat your oven to 200C. In a very large roasting tin combine your aubergine, courgette, onion, mushrooms, tomatoes, garlic, chilli, oregano, balsamic vinegar and tahini and season with pepper. Roast for around 45 minutes, turning a few times to ensure even cooking.
  2. Meanwhile, prepare your butternut squash by slicing off both ends of the squash so that each end is flat. Chop it in half where the thinner end begins to widen around the middle and turn each half so that a flat end rests against your cutting board. Use a sharp peeler or knife to carefully peel off the skin in downward strokes. Now chop the fatter end in half again and scoop out the seeds with a spoon and discarding, or saving them to roast for a snack or sprinkling on salads. Chop your squash into equal sized cubes.
  3. Put your cubes of squash in a steamer, and steam until soft, about 20-30 minutes. Alternatively simmer in a large pot until soft.
  4. If you need to pre cook your pasta sheets, now is the time to do it.
  5. Once your squash is soft, drain any water off and place in a blender with your coconut milk and ¼ teaspoon of nutmeg.
  6. When your roasted vegetables are cooked through, and nice and charred around the edges, remove from the oven and empty 1 jar of passatta into the dish. Give everything a stir to combine well. Turn your oven down to 180C.
  7. To assemble, have a medium sized oven dish ready and put half of your roasted vegetables at the bottom, followed by a layer of lasagne and 1/3 of your squash mixture. Repeat this and use the rest of your squash mixture for the top of your lasagne. Cover with tin foil and bake for 30 minutes until bubbling around the edges.
  8. Serve with your choice of greens and an (optional) sprinkle of cashew cheese on top (recipe below).


  • 2 aubergines, chopped into 2cm cubes
  • 2 courgettes, chopped into 2 cm cubes
  • 1 red onion, chopped into 2 cm cubes
  • 1 punnet of chestnut mushrooms, quartered
  • 1 punnet of cherry tomatoes, left whole
  • 5 cloves of garlic, sliced
  • 2 red chillies, finely chopped (optional)
  • 1 jar passata
  • 3 tsp oregano
  • 2 tbsp balsamic vinegar
  • 1 tsp Tahini
  • Lots of black pepper
  • 1 large butternut squash
  • ½ tin coconut milk
  • Nutmeg (whole or ground)
  • 8 sheets of lasagne pasta (I like to use brown rice lasagne but if you are ok with gluten then you could use whole wheat lasagne)

Lifetime Membership



© 2020 Leanfit PBN