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Rainbow lasagne
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4.34 from 3 votes

Rainbow Lasagne

A beautiful vegan rainbow lasagne - the ultimate healthy comfort food. Layers of bolognaise, beetroot, cheese sauce and spinach. It’s pretty special.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Lasagne
Prep Time 40 minutes
Cook Time 1 hour
Author Niki Webster

Ingredients

For the bolognese layer

  • 1 onion chopped roughly
  • 1 tbsp olive oil
  • 3 cloves garlic sliced
  • 1 tsp smoked paprika
  • 3 to matoes chopped up
  • 2 tbsp tomato purée
  • 1 tbsp soy sauce
  • 230 g cooked green lentils
  • 8 sundried tomatoes chopped
  • 250 g veg stock
  • 1 tsp sea salt

For the creamy spinach layer

  • 100 g fresh spinach
  • 100 g frozen peas defrosted
  • 30 g fresh basil
  • 2 tbsp vegan sour cream
  • 2 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • Black pepper

For the beetroot layer

  • 500 g cooked beetroot
  • 1 cloves garlic
  • 2 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • Black pepper

For the cheesy béchamel sauce

  • 2 tbsp vegan butter
  • 2 tbsp plain flour
  • 500 ml almond milk
  • 3-4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • Big pinch sea salt
  • Twist black pepper
  • 6 Lasagne sheets

Instructions

To make the bolognese layer

  • In a large pan, fry the onion with the oil on medium until soft and caramelising.
  • Add the garlic and paprika and fry for a further minute.
  • Add the lentils, tomatoes, soy sauce, stock, tomato puree and sun-dried tomatoes.
  • Cover and simmer on a low to medium heat for 10 minutes, then turn off the heat.
  • In a separate pan, boil the lasagne sheets as per instructions on the pack. Aprox 2-3 minutes. Set aside.

For the creamy spinach layer

  • Add all the ingredients to a food processor and blitz to combine.

To make the beetroot layer

  • Wash out the food processor and then add all the ingredients to a food processor and blitz to combine.

To make the cheesy béchamel sauce

  • Add the butter to a frying pan and melt on a low heat, then add the flour. Stir to combine well.
  • Next, add the almond milk, nutritional yeast, and garlic powder. Simmer for 5 minutes stirring constantly to ensure no lumps form. Now season well and remove from the heat.

To build the lasagne

  • In a medium high sided baking tray–add a layer of lentils, then lasagne sheets and some cheese sauce.
  • Now add the green layer, more pasta, purple layer, and a last layer of cheesy sauce.
  • Bake for 40 minutes on 180C.

Notes

6-8 servings