Veegan Lasagna 


Being Italian I’ve always loved lasagna and any other type of pasta to be honest! My Nonna makes some of the best pasta dishes and luckily I was taught how to cook by her! An amazing lady always making sure we’re eating and never hungry, as Italian grandmas do. There was never a day you could visit her and not come out of her house rolling! Her lasagna dishes have always been some of the best, so this ones for you Nonna! (With a vegan twist) Avg.price per portion: £1.83

(Serves 6-8 people)

What you need:
1 red onion
1 white onion
3 cloves of garlic
2 aubergines
3 courgettes
15 chestnut mushrooms
A handful of basil
1 large bowl of spinach
6 tomatoes

Olive oil

Rosemary

Chilli (optional)

1 bottle of tomato passata

Lasagna sheets

(Preheat oven at 200C)


1. Chop onions and garlic to small square pieces and place in a large pot with some olive oil.

2. Cut aubergine, courgette mushrooms and tomatoes, place in the pot once the onions are golden brown.

3. Add rosemary, chilli and basil. (+ half a cup of water. This makes the vegetables cook better and quicker)

4. Add the tomato passata, give it a good mix and place a lid on the pot. Let it cook for about 20 minutes on medium heat.

5. Layering the lasagna:

(most lasagna sheets don’t need pre-cooking)

Oil the base of your tray and start layering!

First layer: lasagna sheets

Second layer: sauce

Third layer: fresh spinach

Continue like this until you reach the ti of your tray!

Finally place some vegan cheese on top. I used Vio – sold in Whole Foods.

Bake at 200C for 30 minutes!

Buon appetito! 🌱👩🏻‍🍳🇮🇹

Much love, Veeganista!x

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