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Vegan Rainbow Lasagne

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A delicious and colorful vegan lasagne packed with layers of roasted pumpkin, beetroot, kale, and creamy tofu filling, all enveloped in a rich tomato sauce.

Ingredients

Scale
  • 700 g pumpkin (butternut or kent variety), peeled and cut into 1 inch (3 cm) cubes
  • 1 small brown onion, chopped roughly
  • 3 cloves garlic, skin removed but kept whole
  • 1 tablespoon sage
  • 1 tablespoon rosemary
  • Extra virgin olive oil, as needed
  • Salt, to taste
  • Pepper, to taste
  • 2 medium beetroots, peeled and cut into 1 inch (3 cm) cubes
  • 1 medium red onion, chopped roughly
  • ½ cup vegetable broth (or water)
  • 2 cups kale leaves, packed
  • 600 g firm tofu
  • ¼ cup nutritional yeast
  • ¼ cup dairy-free milk (as needed)
  • 800 g canned diced tomatoes
  • 1 dash oregano
  • 1 cup dairy-free milk (plus more if needed)
  • ¼ cup all-purpose plain flour (or flour of choice)
  • ¼–½ cup vegan cheese (optional)
  • 10 pieces lasagne sheets (dried and uncooked, gluten-free if needed)

Instructions

  1. Start by prepping your ingredients. Peel and cube the pumpkin and beetroots, chop the onions, and measure out your spices and herbs. Having everything ready will make the cooking process seamless.
  2. Preheat your oven to 200°C (400°F). In a roasting pan, toss the pumpkin cubes with olive oil, sage, rosemary, salt, and pepper. Roast for 25-30 minutes until tender and golden, flipping halfway through.
  3. In another pan, combine the beetroot cubes, red onion, olive oil, salt, and pepper. Roast for approximately 30 minutes until they are fork-tender and slightly caramelized.
  4. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced brown onion and sauté until translucent. Toss in the whole garlic cloves and cook until fragrant. Add the kale and a splash of vegetable broth until wilted.
  5. In a mixing bowl, crumble the firm tofu using your hands. Stir in nutritional yeast, dairy-free milk, salt, and pepper until creamy.
  6. Heat olive oil in a saucepan over medium heat. Sauté the diced onion until soft. Add garlic, canned tomatoes, oregano, salt, and pepper. Let it simmer for about 15 minutes.
  7. Whisk the dairy-free milk with the flour in a separate pot over low heat until thickened. Season and fold in vegan cheese if using.
  8. In a large baking dish, layer with a spoonful of tomato sauce, then lasagne sheets, followed by pumpkin, tofu mixture, beetroot, kale, and more tomato sauce. Repeat until all fillings are used, finishing with béchamel on top.
  9. Cover the dish with foil and bake at 180°C (350°F) for 40 minutes. Remove the foil for the last 15 minutes to achieve a golden crust.
  10. Once out of the oven, let the lasagne sit for 10-15 minutes before slicing.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.

Nutrition

Find it online: https://lunarecipez.com/vegan-rainbow-lasagne/

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