Description
This vibrant Vegan Rainbow Lasagne combines roasted pumpkin and beetroot layers with a creamy tofu ricotta kale filling and rich tomato and bechamel sauces. Perfectly layered with gluten-free lasagne sheets and baked to golden perfection, this wholesome dish is packed with plant-based protein, nutrients, and bold flavors that will delight vegans and non-vegans alike.
Ingredients
Scale
Pumpkin Layer
- 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
Beetroot Layer
- 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
Tofu Ricotta Kale Layer
- 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
Tomato Sauce
- 1 small brown onion, diced (or 2 teaspoons onion powder)
- 800 g canned diced tomatoes
- Generous dash of oregano
- Salt and pepper, to taste
Bechamel Sauce
- 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
Other
- 10 pieces (250 g) lasagne sheets, dried and uncooked (gluten-free if needed)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) to prepare for roasting the vegetables and baking the lasagne later.
- Prepare Pumpkin and Beetroot Layers: Place all ingredients for the pumpkin layer on one baking tray and toss to combine. Repeat for the beetroot layer on a second tray (excluding the vegetable stock/water for now).
- Roast Vegetables: Bake both trays for 20-30 minutes until the pumpkin and beetroot are tender and caramelized.
- Process Pumpkin Mixture: Once slightly cooled, blend the roasted pumpkin mixture in a food processor until smooth, adding water if too thick. Season with salt and pepper, then set aside.
- Process Beetroot Mixture: Blend the roasted beetroot mixture with vegetable stock or water until broken down and smooth. Season with salt and pepper and set aside.
- Make Tofu Ricotta Kale Layer: In a large saucepan, sauté diced onion in olive oil over high heat until fragrant (about 3 minutes). Add garlic and kale, cooking for 5 minutes until wilted, adding a splash of water or stock to prevent burning if needed.
- Blend Ricotta Filling: Transfer the kale mixture and remaining tofu ricotta ingredients to a food processor and blend until smooth, adding dairy-free milk as needed for consistency. Season with salt and pepper and set aside.
- Prepare Tomato Sauce: In a large saucepan, sauté diced onion in olive oil over high heat until fragrant (3 minutes). Add canned tomatoes, oregano, salt, and pepper, then simmer for 10 minutes until thick and jam-like. Set aside.
- Make Bechamel Sauce: In a small saucepan over high heat, combine dairy-free milk, flour, nutritional yeast, vegan cheese (if using), salt, and pepper. Whisk continuously for 5-10 minutes until thickened to a smooth, custard-like consistency, adding more milk if needed. Set aside.
- Assemble Lasagne: In a deep casserole dish (approximately 28×15 cm), layer the lasagne sheets and all prepared fillings (pumpkin, beetroot, tofu ricotta kale, tomato sauce, and bechamel) as desired, creating colorful layers.
- Bake: Bake in the preheated oven for 30 minutes or until the top is golden brown. If the top browns too quickly and the pasta sheets are not tender, cover with foil and continue baking until cooked through.
- Serve and Store: Serve the lasagne immediately while hot. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- You can substitute onion and garlic powders if fresh ingredients are not available for convenience.
- For a gluten-free version, use gluten-free flour in the bechamel and gluten-free lasagne sheets.
- The vegan cheese in the bechamel sauce is optional but adds creaminess and flavor.
- Adjust the consistency of the vegetable and ricotta layers with water or dairy-free milk as needed during blending.
- Cover the lasagne with foil during baking if the top browns faster than the vegetables and pasta cook through.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Mediterranean-inspired
Keywords: vegan lasagne, rainbow lasagne, plant-based dinner, roasted pumpkin, beetroot lasagne, tofu ricotta, gluten-free option, dairy-free lasagne, healthy vegan meals
