Vegetable Lasagne – regular or gluten free

August 26, 2016
Lyndall McAlpine

IMG_4355My revised vegie lasagne has been a hit with the kids, maybe because their taste buds have changed or because I now roast/grill the vegies before I make it but I love it! I love vegies  so I usually double up and also make a “no pasta” vegie stack to indulge in for the next few days..yum!!!


  • 1 tin organic tomatoes
  • 1 onion
  • 2 cloves garlic
  • sprig of thyme – optional
  • 1 smll tsp chilli flakes – to your taste
  • small bunch silverbeet or english spinach
  • 1/2 butternut pumpkin or similar amount of sweet potatoe – or both!
  • 1/2 capsicum
  • 1 zucchini
  • any other favourite vegie you like
  • 1 bunch basil
  • basil pesto
  • 1 cup ricotta cheese
  • 1 cup organic,natural (no sugar added) yoghurt (I love 5am brand)
  • 1 egg
  • 6 sheets of wholemeal lasagne, soaked in hot water to make pliable

*** I have made this with the Konjac lasagne sheetsIMG_3503 (1). I liked it but the kids didn’t, it is more like rice noodle texture rather than pasta texture, but if gluten intolerant it’s a good option. However I do love the noodle version (as per picture) for soups and stir fries

  • 1/2 block of fetta – optional
  • 2 tomatoes, sliced
  • 1/2 -1 cup grated cheese – optional


  • Saute the onion, chilli and garlic until soft, add tomatoes and thyme and simmer for 5 or so minutes – I make this in the Thermomix, then I give the lot a whizz so it’s smoother but this is not really necessary
  • mix ricotta, yoghurt and egg together
  • steam silverbeet so it’s wilted
  • lightly brown/bake root vegies or grill first then bake (I love the sandwich press/grill for this)
  • char grill capsicum and zucchini  ”   “
  • spread a little olive oil and tomato sauce over bottom of baking dish
  • place one layer (2 sheets) of lasagne pasta
  • cover with layers of zucchini and capsicum
  • cover with basil leaves
  • cover with tomatoes sauce
  • sprinkle with fetta – this is optional for extra taste but not really needed
  • layer with silverbeet
  • layer pasta sheets
  • spread pesto sauce over sheets – optional but gives it extra flavour
  • layer pumpkin and/or sweet potato
  • layer basil
  • spread over ricotta mixture
  • layer silverbeet
  • layer lasagne sheets – optional, you can skip this layer if you want less pasta
  • layer basil leaves then tomato slices
  • option to sprinkle with cheese but for lower calories this isn’t necessary.
  • otherwise season with salt and pepper and a sprinklle of thyme
  • bake in moderate oven for about 20 minutes


I like to serve with salad but you can easily just serve as is

I hope you enjoy, I’d love to hear your version of this!


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