Panda’s Kitchen
Whole grain, plant based, made for the kitchen bench
Veggie lasagne in a baking dish, one slice lifted to show the layers

Mostly Vegan Veggie Lasagne

Lentil and vegetable sauce layered with blended tofu cream — one tray, serves 6, about 2 hours

Ingredients

Method

  1. Heat the ovenOven
    • 180 °C / 350 °F (160 °C fan).
  2. Chop the vegetablesBoard
    • Dice onion. Mince garlic cloves.
    • Dice zucchini and red capsicum.
    • Grate or finely dice carrot. Slice mushrooms.
  3. Soften the vegetablesLarge frypan
    • Heat olive oil. Cook the onion and garlic a few minutes.
    • Add the zucchini, carrot, capsicum and mushrooms. Cook until softened.
  4. Simmer the sauceSame pan
    • Stir in the drained tin of lentils and passata.
    • Add dried oregano, dried basil, chilli flakes, salt and pepper.
    • Simmer 10 minutes.
  5. Blend the tofu creamBlender
    • Blend firm tofu, nutritional yeast, lemon juice, olive oil, garlic clove, salt and pepper until creamy.
    • Add a splash of plant milk if it is too thick to spread.
  6. Layer it upBaking dish
    • Sauce first, then lasagne sheets, then tofu cream.
    • Repeat until everything is used, finishing with sauce.
    • Scatter parmesan over the top.
    • To keep it fully plant based, use vegan cheese on top instead of the parmesan.
  7. BakeOven
    • Cover with foil and bake 30 minutes.
    • Uncover and bake another 10–15 minutes, until bubbling.
  8. RestBench
    • 10 minutes before slicing — it holds together far better.

Nutrition per serve