Vegan Rainbow Lasagna

Ingredients

Pumpkin layer

• 1 small brown onion, chopped roughly, or use 1 tbsp onion powder*
• 3 cloves garlic, skin removed but kept whole, or use 1 tsp garlic powder
• 700g pumpkin (butternut or kent variety), peeled and cut into 3 cm/1 inch cubes
• 1 tbsp sage
• 1 tbsp rosemary
• Drizzle of olive oil, as needed
• Salt and pepper, to taste

Beetroot layer

• 1 medium red onion, chopped roughly, or use 1 tbsp onion powder
• 1 medium beetroot, peeled and cut into 3 cm/1 inch cubes
• Drizzle of olive oil, as needed
• Salt and pepper, to taste

Tofu 'ricotta' kale layer

• 1 small brown onion, diced, or use 1 scant tbsp onion powder
• 3 cloves garlic, skin removed but kept whole, or use 1 tsp garlic powder
• 2 cups (100g) kale leaves, packed
• 600g firm tofu
• ¼ cup (12g) nutritional yeast
• ¼ cup (65mL) plant-based milk, such as almond, soy or coconut, as needed
• Drizzle of olive oil, as needed
• Salt and pepper, to taste

Tomato sauce (or use 850g of store-bought marinara pasta sauce)

• 1 small brown onion, diced, or use 1 scant tbsp onion powder
• 2 cans (800g) diced tomatoes
• Generous dash of oregano
• Salt and pepper, to taste

Vegan bechamel sauce

• ⅔ cup (165mL) plant-based milk, such as almond, soy or coconut, plus more if needed
• ⅓ cup (50g) plain or all-purpose flour, or flour of choice
• ¼-1/2 cup (30-60g) vegan cheese, grated or chopped roughly
• ¼ cup (12g) nutritional yeast
• Salt and pepper, to taste

To assemble

• 10 pieces (250g) lasagna sheets, uncooked

Instructions

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Click This Vegan Rainbow Lasagna

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