Vegetable Lasagne

Vegan Chef Diary

Vegetable Lasagne

This vegetable lasagne forgoes pasta and layers aubergine and courgette for a light, naturally gluten-free lunch. We think this is better than the traditional version!

Serves 2

Prep time: 20 minutes

Cooking time: 40 minutes


2 aubergines

2 courgettes

100g vegan aubergine bolognaise (or preferred sauce)

Few spinach leaves

100g of untoasted-unsalted cashews

1 tbsp Nutritional Yeast

1 clove of garlic


Salt and pepper to taste



  1. Slice the aubergine and courgettes into 1 cm thick slices. Coat the base of a baking tray with oil, add the vegetables to the dish coating in the oil, add salt, pepper, and thyme to taste. Cook in oven for around 35-40 minutes.
  2. Blend the cashew nuts, with 80 ml of water (you may need to adjust this to taste), a clove of garlic, and 1 spoon of nutritional yeast. It is ready when it is a smooth thick paste.
  3. Once the vegetables are baked, take out of the oven. Now it is time to plate up! Layer it aubergine-bolognaise sauce- spinach leaves – cashew cheese – and then start again, until you have reached your desired height!

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