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Vegetarian lasagnes – recipes


Last Updated: 18/01/2016 15:14:16   Tags: Vegetarian Lasagnes Recipes

Lasagna is one of those lovely winter warming foods, but if you are getting bored with the same old recipe we have found three alternative Lasagna recipes you can check out:

Vegetarian Lasagne – sweet potato and courgette

You may not of heard of Madeleine Shaw, she has published a recipe book full of healthy recipes (not just vegetarian) using whole grains, and if you are looking for a meat free alternative to the traditional lasagna this is a great recipe.

You will need:


Serves 4

2 medium parsnips
 2 medium courgettes

•Dairy free Bean Béchamel

 1 can of butter beans
 ¼ lemon
 1 tbsp of butter or coconut oil
 100g of natural yogurt or coconut yogurt

•Roasted sweet potato and spinach
1kg of sweet potato
 1.5 tbsp of coconut oil or butter
 500g of spinach
 ¼ tsp of nutmeg

•Tomato Sauce

 1 can of chopped tomatoes
 1 large onion
 2 garlic cloves
 1 tbsp of coconut oil or butter

For the full recipe.

Roasted vegetable lasagne

We found this recipe on the BBC goodfood website, it’s more traditional than some of the others, and is tasty as long as you enjoy aubergine.

You will need:

•  3 red pepper
•  2 aubergine
•  8 tbsp olive oil
•  ½ quantity tomato sauce (see below)
•  300g fresh pack lasagne sheets
•  ½ quantity white sauce (see below)
•  125g ball mozzarella
•  handful cherry tomatoes, halved

For the method.

Jamie Oliver’s Proper Veg Lasagne – a recipe from his Comfort Food book, according to Glamour Living this is lovely and cheesy and is great fun to assemble.

You will need:

•  1 royal pasta dough
•  1 white sauce
•  14 oz. ricotta
•  2 oz. Parmesan

•  1 large butternut squash (4 lbs.)
•  1 tsp. ground coriander
•  1 level tsp. chili powder olive oil

Veggie Sauce
•  3 medium eggplants
•  3/4 oz. dried porcini mushrooms
•  1 large red onion
•  2 carrots
•  2 ribs celery
•  2 sprigs of fresh rosemary
•  2/3 cup chardonnay or viognier
•  2 14-oz. cans of plum tomatoes
•  4 cloves garlic
•  4 tbsp. balsamic vinegar


•  8 sprigs fresh marjoram or oregano
•  1 3/4 lbs. fresh or frozen spinach

For the method.

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