Vegan Rainbow Lasagne

Serves: 2

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  • Slendier Lasagne Sheets
  • 2 medium golden beetroots
  • 2 medium red beetroots
  • 3 large tomatoes
  • 1 bunch basil leaves
  • Salt and Pepper


  • 5 shallots (diced)
  • 1 clove of garlic minced
  • ½ tsp chilli flakes
  • 3 Tbsp vegetable stock (reduced salt)
  • 1 cup tinned diced tomatoes
  • 1 Tbsp lemon juice
  • ½ tsp oregano
  • ¼ tsp smoked paprika
  • 2 basil leaves
  • Olive oil spray


  • 5 Tbsp cashews, soaked in water overnight
  • 1 Tbsp pumpkin seeds
  • 2 garlic cloves minced
  • 1 Tbsp nutritional yeast
  • Juice of ¼ lemon
  • 2 basil leaves (chopped)
  • Salt and pepper to taste
  • 1 tsp nutmeg ground
  • Lasagne

  • Directions

    1. Prepare Slendier Lasagne Sheets as per instructions on the back of the pack. Set aside.
    2. Preheat your oven to 180 degrees celcius. Wrap each beet in aluminium foil and place in a roasting pan. Roast for 60 mins or until the beets are soft. Let them cool and carefully remove the foil. The skin should peel off. Set aside.
    3. While your beetroots are roasting, make some ‘ricotta’. Drain and rinse your cashews and place them in a food processor. Add the pumpkin seeds and puree. Add the garlic, nutritional yeast, lemon, basil, salt, pepper, and nutmeg. Adding water as needed if mixture too dry, process everything until it’s smooth. Adjust seasonings as you see fit. Refrigerate
    4. For the sauce, in a saucepan sprayed with cooking oil, cook your shallots until then soften. Add the garlic and red pepper flakes and cook another 30 seconds. Pour in the broth and tinned tomatoes. Bring to a gentle boil and add the remaining ingredients. Bring it back down to a simmer and let it cook for another 15 minutes. Adjust seasonings to taste.
    5. Slice your beets and tomatoes into ¼ inch slices. Lightly salt and pepper the slices.
    6. To assemble, using an oven proof small square pryex style dish, layer 1/3 of the sauce on the bottom of the dish. Then top with a 1/3 layer of the Slendier Lasagne Sheets. Next, top with a 1/3 layer of red beetroot slices, then top with a 1/3 layer of golden beetroot slices, and repeat with remaining ingredients. Top the stack with the ‘ricotta’ mixture.
    7. Bake in 180 degrees celcius oven for 10 mins or until heated through.
    8. Serve and top with basil.

    The intense colours of this nutritiously rich vegan dish make for a visually appealing lunch or dinner that even meat-lovers will love. The ‘ricotta’ topping creates a delicious crumb and fresh basil leaves give a flavourful punch.

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