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Vegetarian Lasagne

This vegetable lasagne is loaded with flavour and hints of fresh basil from the pesto!
~ Gluten & Dairy Free ~

4 portions


1 tbsp olive oil

1 clove of garlic, minced

1 medium onion, chopped

4-6 whole mushrooms, chopped

1/2 red pepper, chopped

1/2 yellow or green pepper, chopped

1 can (398ml) organic diced tomatoes

1/2 can or 200ml of organic lentils

1 box of Catelli Gluten Free Lasagne Noodles

Pesto Ingredients:
​2 cups of fresh basil
1/2 cup of pine nuts, sunflower seeds, or walnuts  (omit if you are on a nut-free diet)
1/2 cup olive oil
2 TBSP of fresh lemon juice 
2 heaping TBSP nutritional yeast

Dash of pepper

1) Saute garlic and onions in olive oil, for 5 minutes. Add in mushrooms and peppers and saute for 5 more minutes.  Add in diced tomatoes and lentils continue to cook for another 5 minutes. 

2)  Put pesto ingredients into a blender (fresh basil, nuts or seeds, oil, lemon juice, nutritional yeast, and pepper) and blend until pesto is smooth.

3) Using a small rectangular baking dish put a layer of tomato sauce, then uncooked 2 lasagne noodles side by side then a layer of the pesto, more noodles then more tomato sauce until all the sauce is gone and there are several layers. Top with your favourite dairy-free cheese. 


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Tip: If you don't want to make a layer of pesto you can replace the pesto with another can of diced tomatoes. 

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