Healthy Meat Free Lasagna

Healthy Meat Free Lasagna

Prep time: 30 minutes

Cook time: 40 minutes

Total time: 70 minutes

Recipe makes 4 to 5 servings

 Healthy Meat Free Lasagna


To make lasagna base:

3 tbsp. of olive oil

4 shallots – peeled and finely chopped

2 garlic cloves – crushed

1 tbsp. tomato puree

1 tbsp. smoked paprika

1 tbsp. mixed Italian herbs

2 medium carrots – finely chopped

2 courgettes – diced into small chunks

1 red pepper – diced into small chunks

1 cup of mushrooms – small slices

2 x organic tinned tomatoes (drained)

Salt and pepper to taste

A bunch of fresh basil – finely chopped

Lasagna sheets of your choice. (GF, wholegrain etc.)

To make the white sauce:

2 tbsp. olive oil

5 tbsp. chick pea flour – sifted

2 cups of water

1 tbsp. agar-agar powder

2-3 tbsp. nutritional yeast

Salt and pepper to taste

Cheese (optional)



To make tomato and vegetable lasagna base:

  1. Using a large pan heat your olive oil.
  2. Fry onions and garlic over medium heat.
  3. Add paprika & dry herbs to the onion mixture and cook for another minute.
  4. Add all the chopped vegetable to the pan. Stirring well cook for around 6/8 minutes until vegetables have softened.
  5. Add tinned tomatoes into the pan with vegetables along with freshly chopped basil, salt and pepper. Stir well and leave to bubble simmering occasionally for around 8/10 minutes.
  6. Taste and adjust the seasoning as required.
  7. Preheat your oven to 200C fan while making the white sauce.

To make the white sauce:

  1. Using a large pan heat your olive oil.
  2. Add sifted chick pea flour into the pan. Keep stirring the flour to try and break down the lumps. It should start turning yellow (This is what brings the nutty flavour of the chickpeas)
  3. Once the flour has turned yellow, add one cup of water into the saucepan and whisk it together trying to break down the lumps. Add remaining of the water and whisk.
  4. Add the agar-agar powder, nutritional yeast flakes and salt & pepper – whisk together.
  5. Keep stirring to make sure the mixture doesn’t stick at the bottom. Keep mixing for about 3-5 minutes. You should notice the sauce start to thicken.
  6. Once you feel like its thick enough take the saucepan of the heat. Taste and adjust your seasoning if required.

To assemble the lasagna:

  1. Line the pasta sheets at the bottom of the oven proof dish.
  2. Cover the sheets with a generous layer of your vegetable and tomato sauce followed by a layer of the white sauce. Spread it evenly together.
  3. Repeat the layers in order – pasta, tomato and vegetable mix, white sauce.
  4. Cover with foil and bake in the in the oven for 25 minutes.
  5. Take the foil off, Add cheese on top (optional) and bake for a further 15 minutes until the white sauce has turned golden brown.

Serve with salad, garlic bread and enjoy!