Name: Vegan Rainbow Lasagne Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 700 g pumpkin (butternut or kent variety), peeled and cut into 1 inch (3 cm) cubes; 1 small brown onion, chopped roughly (or 1 tablespoon onion powder); 3 cloves garlic, skin removed but kept whole (or 1 teaspoon garlic powder); 1 tablespoon sage; 1 tablespoon rosemary; Drizzle of extra virgin olive oil, as needed; Salt and pepper, to taste; 2 medium beetroots, peeled and cut into 1 inch (3 cm) cubes; 1 medium red onion, chopped roughly (or 1 tablespoon onion powder); Drizzle of extra virgin olive oil, as needed; Salt and pepper, to taste; 1/2 cup vegetable broth (stock) or water; 1 small brown onion, diced (or 2 teaspoons onion powder); 3 cloves garlic, skin removed but kept whole (or 1 teaspoon garlic powder); 2 cups (100 g) kale leaves, packed; 600 g firm tofu; 1/4 cup (12 g) nutritional yeast; 1/4 cup (65 mL) dairy-free milk, as needed; Drizzle of extra virgin olive oil, as needed; Salt and pepper, to taste; 1 small brown onion, diced (or 2 teaspoons onion powder); 800 g canned diced tomatoes; Generous dash of oregano; Salt and pepper, to taste; 1 cup (250 mL) dairy-free milk (plus more if needed); 1/4 cup (30 g) all-purpose plain flour (or flour of choice); 1/4-1/2 cup (30-60 g) vegan cheese, grated or chopped roughly (optional); 1/4 cup (12 g) nutritional yeast; Salt and pepper, to taste; 10 pieces (250 g) lasagne sheets, dried and uncooked (gluten-free if needed)

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Introduction

This vibrant vegan rainbow lasagne is a nourishing and colorful twist on the classic Italian favorite. Featuring layers of roasted pumpkin, beetroot, kale tofu ricotta, and rich tomato and béchamel sauces, it offers a delicious and wholesome meal perfect for any occasion.

A slice of lasagna is lifted by a shiny metal spatula above a white rectangular baking dish resting on a blue cloth; the lasagna has four distinct layers: a golden-brown baked top crust, a dark red beet sauce layer beneath it, a thick green spinach and cheese mix, and an orange pumpkin or squash layer at the bottom; the edges of the lasagna are slightly crisp and browned, and fresh green basil leaves garnish the top of the lasagna and the surface; the background and surface have a soft white marbled texture, with a stack of white plates blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

700 g pumpkin (butternut or kent variety), peeled and cut into 1 inch (3 cm) cubes
1 small brown onion, chopped roughly (or 1 tablespoon onion powder)
3 cloves garlic, skin removed but kept whole (or 1 teaspoon garlic powder)
1 tablespoon sage
1 tablespoon rosemary
Drizzle of extra virgin olive oil (as needed)
Salt and pepper (to taste)
2 medium beetroots, peeled and cut into 1 inch (3 cm) cubes
1 medium red onion, chopped roughly (or 1 tablespoon onion powder)
Drizzle of extra virgin olive oil (as needed)
Salt and pepper (to taste)
1/2 cup vegetable broth (stock) or water
1 small brown onion, diced (or 2 teaspoons onion powder)
3 cloves garlic, skin removed but kept whole (or 1 teaspoon garlic powder)
2 cups (100 g) kale leaves, packed
600 g firm tofu
1/4 cup (12 g) nutritional yeast
1/4 cup (65 mL) dairy-free milk (as needed)
Drizzle of extra virgin olive oil (as needed)
Salt and pepper (to taste)
1 small brown onion, diced (or 2 teaspoons onion powder)
800 g canned diced tomatoes
Generous dash of oregano
Salt and pepper (to taste)
1 cup (250 mL) dairy-free milk (plus more if needed)
1/4 cup (30 g) all-purpose plain flour (or flour of choice)
1/4-1/2 cup (30-60 g) vegan cheese, grated or chopped roughly (optional)
1/4 cup (12 g) nutritional yeast
Salt and pepper (to taste)
10 pieces (250 g) lasagne sheets, dried and uncooked (gluten-free if needed)

Instructions

Step 1: Preheat the oven to 180°C (350°F).
Step 2: Prepare the pumpkin and beetroot layers by tossing all pumpkin layer ingredients on one baking tray and beetroot layer ingredients (except the water/vegetable stock) on another. Bake both for 20-30 minutes until tender.
Step 3: When slightly cooled, process the roasted pumpkin mixture in a food processor until smooth, adding water if needed. Season with salt and pepper and set aside.
Step 4: Process the roasted beetroot mixture along with the water or vegetable broth until broken down. Season with salt and pepper and set aside.
Step 5: For the kale tofu ricotta layer, sauté the diced onion and olive oil in a large saucepan over high heat for about 3 minutes until fragrant. Add garlic and kale, cooking for 5 minutes until wilted, adding a splash of water or stock if needed.
Step 6: Combine the cooked kale mixture, tofu, nutritional yeast, dairy-free milk, olive oil, salt, and pepper in a food processor. Blend until smooth, adding more milk if the mixture is too thick. Set aside.
Step 7: To make the tomato sauce, sauté onion in olive oil over high heat for 3 minutes. Add canned tomatoes, oregano, salt, and pepper, then simmer for 10 minutes until thickened and jam-like. Set aside.
Step 8: For the béchamel, whisk dairy-free milk, flour, nutritional yeast, vegan cheese (if using), salt, and pepper in a small saucepan over high heat. Stir continuously for 5-10 minutes until thick and smooth, similar to custard. Add more milk if needed. Set aside.
Step 9: Assemble the lasagne in a deep casserole dish by layering the pumpkin puree, beetroot puree, kale tofu ricotta, tomato sauce, béchamel, and uncooked lasagne sheets as desired. A 28×15 cm dish works well.
Step 10: Bake for 30 minutes until the top is golden brown. If the top browns too quickly and pasta sheets are still firm, cover with foil and continue baking until tender.
Step 11: Serve immediately or let cool before storing leftovers in an airtight container in the fridge for up to 4 days.

Tips & Variations

If you prefer, swap the kale with spinach or Swiss chard for a different green layer flavor.
Use gluten-free lasagne sheets to make the dish suitable for gluten-intolerant guests.
Leftover roasted pumpkin and beetroot can be frozen separately for faster future meals.
For extra creaminess, add more dairy-free milk to the tofu ricotta or béchamel sauces as you blend.
Top with your favorite vegan cheese or nutritional yeast for a cheesy finish.

Storage

Store any leftover lasagne in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 180°C (350°F) until heated through. Avoid microwaving if possible to maintain texture and flavor.

How to Serve

A slice of layered vegetable lasagna is being lifted with a metal spatula over a white baking dish on a white marbled surface with a blue and white cloth underneath. The lasagna slice has four visible layers: a top layer of golden baked pasta with a slightly crispy texture, below it a thick layer of deep red beet sauce, then a smooth green spinach and ricotta cheese layer, and at the bottom a rich orange pumpkin puree layer. In the baking dish, the remaining lasagna shows the same layers with some sauce bubbling over the edge, garnished with fresh green basil leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagne in advance?

Yes, you can prepare all the components ahead of time and assemble the lasagne just before baking. This makes it convenient for busy days or entertaining guests.

Is it possible to make this dish nut-free?

Absolutely. This recipe does not include nuts, so it is naturally nut-free. Just ensure any vegan cheese or additional ingredients you use are also free of nuts if that is a concern.