Vegan Lasagne


This has been a 100% hit with the teenagers I work with at school – who are by and large not used to vegetarian food at all. In fact some don’t like “vegetables” at all – and enjoyed this meal. The lasagne sheets are instant wholemeal lasagne, made from 100% whole durum wheat semolina.

OLYMPUS DIGITAL CAMERALeft overs keep well and also freeze well, make a big batch and enjoy it another day. 

Vegan Lasagne

  • Servings: 8-10
  • Difficulty: medium
  • Print



  1. Destalk the silverbeet, chop roughly and wilt briefly in a covered pot.
  2. Use a large (e.g. 40 x 26 cm, or two smaller dishes) deep lasagne dish.
  3. Place 2-3 large spoons of the Bolognese sauce in the bottom of the lasagne dish and spread around evenly.
  4. Place a layer of the lasagne sheets over the sauce being careful to completely cover, but not overlap.
  5. Cover with a thick layer of the Bolognese sauce, using half of it.
  6. Cover with another layer of lasagne sheets as before.
  7. Cover with the wilted silverbeet.
  8. Pour over half the cashew topping and spread over evenly.
  9. Cover with lasagne sheets.
  10. Put the rest of the Bolognese sauce on top.
  11. Cover with lasagne sheets.
  12. Cover with the rest of the cashew topping.

Bake at 180°C for 45 mins – cover with tin foil half way through to stop the top drying out too much.


One Comment Add yours

  1. pinkiebag says:

    Gosh this lasagne looks really delicious. Thanks for sharing, Chloe.


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