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Grilled Vegetable Lasagne Recipe

This recipe is rated 5.0 out of 5.

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Freshly Picked

Comfort food

Main meals
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Grilled Vegetable Lasagne
Grilled Vegetable Lasagne

Layers of smoky grilled vegetables, herbed tomato sauce, and creamy plant-based ricotta, this lasagne is pure comfort with a fresh twist. Rich, cheesy, and deeply satisfying, it’s best served hot with a crisp side salad… and maybe an extra slice.

You will need

Serves 8

  • 50ml extra virgin olive oil (used in separate steps to grill the veg)
  • 1 medium sweet potato, sliced about 1 cm thick
  • 2 zucchinis, cut the same
  • 1 eggplant, cut the same
  • 1 box of lasagne sheets (gluten-free if needed)
  • 300g plant-based ricotta, mixed in a bowl to break it up
  • 150g plant-based cheddar, grated
  • 2 tins tomatoes, pureed in a blender
  • 5 cloves garlic
  • 1 sprig thyme
  • 1 sprig rosemary
  • Salt and pepper, to taste

To serve:

  • A side salad with a vinaigrette to cut through the rich lasagna

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Directions

20 mins to prep

40 mins to bake

  1. Step 1

    Grill all the sliced vegetables in a little oil on a medium pan until there is colour on the veg. Some of the vegetables may need a little more oil to fry in than the others. Once grilled, place them on a plate and let cool a little.

  2. Step 2

    Preheat the oven to 180°C.

  3. Step 3

    For the sauce, empty the tin of tomatoes into a large bowl and add the garlic, thyme and rosemary with a little salt and blend with a stick blender until smooth (if you rather it a little chunky, blend it less, or to the consistency you like).

  4. Step 4

    Now layer the lasagne by starting with a thin spread of sauce at the bottom of a baking tray. Place lasagne sheets on top, and then add your vegetable layer, dollop 100 grams of plant-based ricotta and tomato passata, then the lasagne sheets, vegetables, tomato passata, ricotta and repeat until there isn’t anything left. Finish with the ricotta, grated cheese, salt and pepper and a drizzle of olive oil on top.

  5. Step 5

    Cover with tin foil and bake for 30 minutes, then remove the foil and bake for an extra 10 minutes to crisp up.

  6. Step 6

    Once out of the oven. Let rest for 20 minutes so it settles in place, and everything gets soaked up.

  7. Step 7

    Serve with a side salad.

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