Thermobexta’s Very Vege Lasagne

Vego LasagneA tweaked version of this fab recipe can be found in my cookbook, Thermobexta Main Meals Made Easy, which you can check out here

I really love lasagne and thought it was time I shared a vegetable lasagne here with you.  This uses simple ingredients and comes together into a lovely, warming, comforting meal that we don’t tend to add accompaniments to, as it contains really all you need!

Vegetable sauce
200g onion, quartered
5 garlic cloves
20g dried sliced shiitake mushrooms
20g extra virgin olive oil
500g Roma tomatoes, quartered
350g carrots, roughly chopped
200g zucchini, roughly chopped
100g mushrooms, halved
100g celery, roughly chopped
75g red capsicum, roughly chopped
100g tomato paste
1/2 – 1 tbs vegetable stock paste concentrate
handful of fresh basil leaves, or a good shake of dried basil
salt and pepper

Cheese topping
100g cheddar cheese, diced into 1.5cm cubes
50g Parmesan cheese, diced into 1.5cm cubes
200g fresh ricotta cheese
100g milk
1 egg
1/2 tsp freshly ground cracked black pepper

Also needed
150-180g dried lasagne sheets – I really like Castagno organic dried lasagne sheets

To make the Vegetable Sauce…

1. To make the Vegetable sauce, place onion, garlic, shiitakes and oil in mixer bowl. Chop for 5 seconds/speed 5/MC on. Cook for 5 minutes/steaming temperature/speed 1/MC off.

2. Add tomatoes and carrots. Chop for 5 seconds/speed 4/MC on.

3. Add zucchini, mushrooms, celery and capsicum. Chop for 30-40 seconds/speed 4/MC on, or until no l.arge chunks remain.

4. Add tomato paste, stock and basil. Push these ingredients down with a spatula and roughly stir into what is already in the bowl. Cook for 25 minutes/reverse/100 and set to speed 3, reducing the speed to speed 2 after 5 minutes cooking time.

5. Taste and season with salt and pepper, if required. Remove MC from lid and cook for a further 10 minutes/steaming temperature/reverse/speed 1/MC off, with the steaming basket sitting on top of the lid to contain any splatters.

6. Transfer to another bowl. Set aside.

7. To make the Cheese topping, place Parmesan and cheddar cheeses in mixer bowl. Blitz for 5 seconds/speed 7/MC on. Remove half of the cheese to a bowl, set aside.

8. To the cheese that is left in the mixer bowl, add ricotta, milk, egg and pepper. Blitz for 10 seconds/speed 3/MC on.

9. Preheat oven to 180°C.

10. In a lasagne dish, layer components in this order: Vegetable Sauce – lasagne sheets – Vegetable Sauce – lasagne sheets – Vegetable Sauce – lasagne sheets – Vegetable Sauce (until all sauce is used). Finally, top with the Cheese Topping, dolloping spoonfuls of the mixture on then carefully spreading to cover the entire surface. Sprinkle with the grated cheese you set aside earlier.

11. Cook for 30-40 minutes, or until the lasagne sheets are cooked through. If the surface becomes brown before the pasta is ready, cover the dish with aluminium foil for the remainder of the cooking time.

Check out my first cookbook, Main Meals Made Easy, for more fantastic dinner ideas.

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49 thoughts on “Thermobexta’s Very Vege Lasagne

  1. Zucchini isn’t listed in the ingredients. How much do you use? Also, there’s no seasoning in the vegie mix. I added salt and pepper, but Vegie Stock would be good.

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    1. The recipe was updated earlier this morning re the zucchini. It doesn’t really need seasoning if you use my home made tomato paste (which is salty) but I did also add optional stock concentrate earlier too for those that like if saltier or use salt-free tomato paste 🙂

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  2. Sorry, just found the zucchini and vegie stock concentrate! I used Evernote web clipper and it made a couple of lines disappear!

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    1. You may have copied it over to there before I re-added the zucchini (the zucchini and mushroom lines had somehow merged at my end) and added in the optional stock paste. Anyway I hope you like it! 🙂

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  3. My whole family (including 1 and 3 year olds) enjoyed this lasagne. What a great way to hide vegetables! Simple to make and it makes heaps! I think the tomatoes at this time of year aren’t as sweet as the summer crops so the 3yo found it a bit tart but the rest of us thought it was great.
    Thanks for another fantastic family friendly recipe.

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  4. I made this yesterday and it was a big hit. Perfect flavour and the kids didn’t even notice the vegetable overdose. Thanks.

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  5. Made this last night and it was a hit. Hubby and I had it for leftovers tonight and his comment “so satisfying it tastes like I am eating meat!”
    Definitely recommended. I love a great veg meal that satisfies the whole family.

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  6. i made this today and felt like something is missing. Followed it to a tee. I used the stock as I felt it didn’t have much flavor and still feel like it didn’t have much flavour. I love myself a good veggie meal too so it’s not the fact there is no meat.

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      1. It was a beautiful organic one I get which is essentially home made but just not me. I did add salt and pepper when finished cooking to my serving as I don’t like changing a recipe the first time trying. Thanks

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      2. My tom paste is quite salty and has parsley too and since there is quite a bit of it in this recipe, it does add quite a bit of flavour. Perhaps that contributed.

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  7. Made this today with a couple of changes to use up what was left in the veggie draw. Subbed out carrots and celery and added extra zucchini & capsicum, used cherry tomatoes instead of roma & added in half a bunch of kale.
    Was so delicious my veggie hating husband declared it the best lasagne I’ve made (I wont be telling him it was vego)
    Will be making again 🙂

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  8. Lovely meal. My kids ALL ate it (Such an achievement) and hubby had seconds. I did a big scoop of stock and put some pumpkin in too.Loads left so saves worrying about tomorrow’s meal. Tastes great. Thank you for another delicious recipe

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  9. This is amazing! thank you so much! I have never made Lasagne before, so this was my first attempt and I actually prefer it without the meat now!

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  10. This smells so good cooking. I can’t wait to eat it. When hubby walked in from work he commented on how good it smelt and noticed the vege sauce in a bowl but didn’t notice it was missing meat. I’m so excited to try this!! It may just be the best lasagne I’ve ever made. Thank you 😃😃😃😃

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  11. Love this! So much flavour & so easy. I have been vegetarian for 17 years so have made many veggie lasagnes, but this will be my go-to from now on. And best of all, all 3 of my fussy (‘I don’t like cooked veggies’) kids loved it – that never happens! Thanks for yet another great recipe.

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  12. Ahhhhhhmazing!
    Hubby isn’t home, I had a haul of fresh vege from farmers markets and thought I would give this a go! Love it! So good! I used boring old béchamel but will try your topping next time!
    Now if only I can get my 3yo to taste it!!

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  13. I love meat with every main meal. However, I came across this recipe and it intrigued me – so decided to give it a go. Wow – so glad I did as I really enjoyed it. Was easy to make, it is very healthy with all those vegetables and also very tasty – a winner all round!! I had some the next night, and to my surprise it was even better!! Definitely will be making this again :). Thank you!!!!

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    1. I’m so happy you gave this a go and that you loved it! It’s one of my favourite meals 🙂 I have had lots of similar feedback from meat lovers that are cooking meals out of my cookbook and being surprised about how satisfied the (vego) meals are making them feel. (There are also meat variations in it for the nights you just really want meat) 🙂

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  14. Used the recipe in Main Meals Made easy! It was delicious! Love that I could pack so many veggies into a yummy dish for my family! 😊

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  15. By far my favorite and most craved recipe on the site! The whole house loves it and so does everything who has visited recently as its my easy go to meal- so delish (my only addition is to add extra cheese on the top)

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  16. Loved it but as it made LOADS any ideas on freezing it? Cooked or uncooked (I.e. Make 2 seperate dishes) or just freeze the sauce?

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      1. I froze it after cooking, cut into serve size portions (as I am the only one eating it), then heated it up in microwave when required. Tastes just as scrumptious as freshly cooked. I love this recipe ❤

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  17. Hello! Really looking forward to trying your lasagne ☺

    Just wondering if I could substitute the vegetable stock paste concentrate with something else? Thanks!

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  18. This is ‘get outta town’ delicious and easy! I didn’t tell the kids it wasn’t meat till half way through and they’d already said how awesome it was.. of course hubby thinks he’ll become anaemic as I’ve been on a thermobexta bender of late..

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  19. Quick question regarding the Shitake mushrooms. Can I use fresh shitake mushrooms in place of dried & if so what quantity?

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  20. This was delicious! very nice recipe with lots of fresh veggies! I made two batches, one for the freezer because I had a feeling it would be good! I used a vegan “cheese” sauce on the layers as well, but I don’t think I need to bother next time. So much flavour and so nice! Thanks again!

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