Vegetarian Lasagne


  • Lasagne sheets

Napoli Sauce

  • 2-3 tbls Olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 anchovies
  • 1 can crushed tomatoes
  • 1 tbls tomato paste
  • Salt and Fresh basil


  • 1 eggplant, 1 sweet potato and 2 zucchinis, thinly sliced
  • 1/2cup olive oil
  • 2 tsp sea salt
  • Cracked Black Pepper
  • 1 cup mushrooms, sautéed in garlic, olive oil and salt.
  • 1 block soft tofu (organic)
  • 2 cups fresh ricotta
  • 1/3 cup Bonsoy


  • (1 cup walnuts,1 bunch basil, olive oil, salt. Parmesan, garlic pound in pestle
    andmortar until blended)
  • 1 bunch parsley and basil


Step 1

To the oil, add onions, garlic and anchovies and cook gently for a minute.
Then add the tomatoes, tomato paste, salt and pepper.
Tear in some basil and cook for as long as you can but at least 15-30 minutes.

Step 2

ether ricotta, pesto and Bonsoy until it looks like a soft lumpy sauce.

Step 3
Baked Vegies

Coat all the vegies in oil and season.
Place on an oven tray and bake for approx 20-30 minutes on 180oC.

Step 4
To assemble

Put a little Napoli on the bottom of a lasagne dish the place lasagne sheets
over the top. Then spread enough ricotta sauce to cover the sheets.
Top this with a layer of eggplant, then more lasagne sheets.
Then more Napoli, mushrooms and sheets.
Sprinkle fresh herbs on each layer.
Continue to layer until dish is full.
In the middle of the layering, add a layer of sliced tofu.
Finish with ricotta sauce or a layer of vegetables.
Bake at 180oC for approximately 40 minutes or until lasagne sheets are soft.  


Download the Pasta Menu 1