Vegan Rainbow Lasagne

Vegan Rainbow Lasagne


Preheat the oven to 180°C (350°F).

To make the pumpkin layer, add all ingredients to a baking tray and toss until pumpkin is coated. Bake for 20-30 minutes or until the pumpkin is soft. When slightly cooled, mash or blend with a stick blender or food processor until smooth, adding water if the mixture is too thick. Season with salt and pepper again if needed.

To make the beetroot layer, mash the Baby Beets and olive oil with a fork and season with salt and pepper to taste.

To make the spinach layer, sauté the onion in a large saucepan with a drizzle of oil. When it is translucent, add the garlic and spinach. Cook until the garlic is fragrant and spinach is wilted. Add the stock, lemon juice and vegan ‘ricotta’ and reduce until thick. Season with salt and pepper to taste.

To assemble, in a greased casserole dish, start with a layer using the pumpkin mixture, then cover with lasagne sheets, then a layer of the beetroot layer, then the lasagne sheets and then the spinach mixture. Top with a final layer of lasagne sheets. Spread with vegan ‘ricotta’ and sprinkle with vegan grated ‘cheese’. Season with salt and pepper and sprinkle with paprika if desired.

Bake for 30-40 minutes or until lasagne is cooked through. Enjoy!