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Vegan Rainbow Lasagna in casserole dish with slice lifted out revealing all the colourful layers
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4.90 from 56 votes

Vegan Rainbow Lasagne

Veggie-packed vegan rainbow lasagne! Vegan comfort food which happens to be wholesome and healthy. The colours makes it the perfect dinner centrepiece too!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Cuisine: American, Australian, Italian-inspired, Vegan
Servings: 8
Author: Anthea

Ingredients

Pumpkin layer

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

Beetroot layer

  • 2 medium beetroots, peeled and cut into 1 inch (3 cm) cubes
  • 1 medium red onion, chopped roughly, or use 1 tablespoon onion powder
  • Drizzle of extra virgin olive oil, as needed
  • Salt and pepper, to taste
  • ½ cup vegetable broth (stock), or water

Tofu 'ricotta' kale layer

  • 1 small brown onion, diced, or use 2 teaspoons onion powder
  • 3 cloves garlic, skin removed but kept whole, or use 1 teaspoon garlic powder
  • 2 cups (100 g) kale leaves, packed
  • 600 g firm tofu
  • ¼ cup (12 g) nutritional yeast
  • ¼ cup (65mL) dairy-free milk, as needed
  • Drizzle of extra virgin 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 2 teaspoons onion powder
  • 800 g canned diced tomatoes
  • Generous dash of oregano
  • Salt and pepper, to taste

Vegan bechamel sauce

To assemble

  • 10 pieces (250 g) lasagne sheets, dried and uncooked (gluten-free if needed)

Instructions

  • Preheat the oven to 180°C (350°F).

Pumpkin and beetroot layers:

  • Add all ingredients under 'pumpkin layer' to one baking tray and toss until combined. Add all ingredients under 'beetroot layer' (except the water/vegetable stock) to a second baking tray and toss until combined.
  • Bake for 20-30 minutes or until the pumpkin and beetroot are tender.
  • When slightly cooled, add the roasted 'pumpkin layer' ingredients to a food processor. Process until smooth and add water if the mixture is too thick. Season with salt and pepper to taste and remove the mixture.
  • Add the roasted 'beetroot layer' ingredients and water (or vegetable stock) to your food processor. Process until broken down. Season with salt and pepper to taste and remove the mixture.

Meanwhile, make the 'ricotta' kale layer (note 1):

  • Saute the onion and oil in a large saucepan over high heat. Cook for 3 minutes or until fragrant. Add the garlic and kale and cook for 5 minutes or until the garlic is aromatic and kale is wilted. Add a dash of water or vegetable stock if the ingredients are burning.
  • Add all the kale mixture and remaining ingredients under 'tofu ricotta kale layer' to a food processor. Process until smooth scraping down the sides if necessary. Add more milk if the food processor is struggling. Season with salt and pepper to taste. Set aside.

Tomato sauce:

  • Saute the onion and oil in a large saucepan over high heat. Cook for 3 minutes or until fragrant.
  • Add the tomatoes, oregano and salt. Simmer for 10 minutes or until the mixture is thick and jam-like. Set aside.

Bechamel sauce:

  • Add all ingredients to a small saucepan over high heat. Whisk the sauce for 5-10 minutes while it thickens. There should not be any lumps of flour or cheese and the mixture should be a custard-like consistency. Add more milk if needed. Season with salt and pepper to taste. Set aside.

To assemble:

  • In a deep casserole dish, layer all the all the fillings and lasagne sheets as desired (note 2). My dish was about 28x15cm.
  • Bake in the oven for 30 minutes or until the top is golden brown. If the top is browning too quickly and your pasta sheets are not tender, cover with foil and bake.
  • Serve immediately or store leftovers in an airtight container in the fridge for up to 4 days.

Notes

  1. Make the ricotta layer while the pumpkin and beetroot are baking. Since the tofu is light-coloured, you don't need to clean out your food processor after you removed the mixture and before making the other layers.
  2. See my blog post above for a step-by-step list and pictures of how I layered the lasagne!

Nutrition

Calories: 297kcal | Carbohydrates: 43g | Protein: 17g | Fat: 7g | Sodium: 308mg | Sugar: 6g | Vitamin A: 1774IU | Vitamin C: 20mg | Iron: 7mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!