Recipes in the world of Flavilo

Served Vegan Vegetable Lasagna

Vegan Vegetable Lasagna

This Vegan Vegetable Lasagna is a plant-based twist on a classic Italian dish. The layers of fresh vegetables, tomato sauce, and vegan cheese create a perfect harmony, making this dish both satisfying and healthy. It's an ideal choice for a family dinner or a festive lunch that is guaranteed to please everyone.

Prep Time 20 min
Preparation 30 min
Total 50 min
340 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 250 g Lasagne sheets
⭕ 200 g Zucchini
⭕ 200 g Eggplant
⭕ 150 g Bell pepper
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 3 tbsp Tomato paste
⭕ 500 ml Vegetable broth
⭕ 100 g Vegan cheese
⭕ 2 tbsp Olive oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 1 packet Fresh basil

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    Preparation Steps

    1

    Dice the zucchini, eggplant, and bell pepper. Finely chop the onion and garlic.

    2

    Heat the olive oil in a large skillet over medium heat. Sauté the onion until translucent. Add the garlic, zucchini, eggplant, and bell pepper. Cook for 5-7 minutes, until slightly softened.

    3

    Stir in the tomato paste and vegetable broth. Simmer for 10-15 minutes, allowing the vegetables to soften and the flavors to meld.

    4

    Spread a layer of lasagne sheets on the bottom of a baking dish. Top with a portion of the vegetable mixture. Repeat the layering process until all ingredients are used, finishing with a layer of lasagne sheets.

    5

    Sprinkle the top with grated vegan cheese and bake in a preheated oven at 350°F (180°C) for 30 minutes, or until the lasagne sheets are tender and the cheese is golden brown.

    6

    Garnish with fresh basil leaves before serving. Serve hot.