Wednesday, June 19, 2024
HomeWFPB RecipesMainOil Free Plant Based Lasagne

Oil Free Plant Based Lasagne

Print Friendly, PDF & Email

Prepare to embark on a culinary journey with this vibrant and wholesome lasagne recipe. Each layer is a testament to a symphony of flavours and textures, beginning with a medley of diced vegetables that include zucchini, carrots, red and green capsicums, along with aromatic onions and cloves of garlic. This colourful array provides a delightful crunch and a beautiful marriage of tastes, forming the heart of this vegetable-packed dish.

The addition of red split lentils infuses the lasagna with a hearty, protein-rich component, perfectly complementing the earthy and aromatic notes of oregano. At the same time, the chopped basil and baby spinach introduce a refreshing herbal touch. The layers of wholemeal lasagne sheets create a sturdy foundation, absorbing the essence of the flavorful amalgamation of vegetables and lentils. Generously smothered in your preferred tomato-based pasta sauce, the lasagna becomes a canvas for savoury indulgence.

Tying this culinary marvel together is a velvety and rich creamy white sauce that crowns each layer, harmonizing the diverse flavours within the lasagna. This sauce not only provides a creamy contrast to the vibrant vegetables but also amplifies the overall richness of the dish. For those seeking an added dimension, a sprinkle of fresh breadcrumbs atop the lasagna offers a delightful crunch, transforming each bite into a delectable, multi-textured experience. This lasagna isn’t just a dish; it’s a celebration of freshness, flavour, and comfort, making every forkful a gratifying journey through layers of wholesome, plant-based goodness.

Oil-Free Plant-Based Lasagne

Deb PlowmanDeb Plowman
Indulge in a sumptuous, veggie-packed lasagne bursting with flavour. This savoury dish layers vibrant diced vegetables—zucchini, carrots, celery, red and green capsicums—infused with garlic and aromatic onions. Adding red split lentils, oregano, and a medley of chopped basil and baby spinach creates a hearty, nutritious filling. Stacked between wholemeal lasagne sheets and smothered in your favourite tomato-based pasta sauce, this creation is crowned with a velvety creamy white sauce, marrying all the flavours in a harmonious ensemble. For an added crunch, top it with optional fresh breadcrumbs. This lasagna celebrates wholesome ingredients, delivering a delightful medley of tastes in every bite.
Course Main Course
Cuisine American
Servings 4 people


  • 1 med brown onion chopped
  • 2 cloves garlic minced
  • 1 red capsicum (bell pepper) diced
  • 1 green capsicum (bell pepper) diced
  • 2 med courgette (zucchini) diced
  • 1 med carrot diced
  • 1 stick celery diced
  • 1 can chopped tomatoes
  • 1 jar or your favourite tomato based pasta sauce
  • 50 grams red split lentils
  • 1 tsp oregano
  • 150 grams baby spinach chopped
  • 15 basil leaves chopped
  • 6-8 sheets wholemeal lasagne sheets
  • creamy white sauce
  • optional fresh bread crumbs


  • Make the Creamy White Sauce
  • Sauté onion, garlic after 5 mins, then add capsicum, carrot, celery, zucchini and let soften – about 15 minutes.
  • Add tomatoes, jar of sauce, lentils, oregano, baby spinach, and basil, season to taste. Allow to simmer until spinach wilts.
  • Heat oven to 180℃. (400℉)
  • In the lasagne dish, put a thin layer of tomato sauce and cover it with lasagne sheets.
  • Layer the 2 sauces and pasta alternately in a lasagne dish, topping with 2nd half of the white sauce (or 3 layers depending on how thick your layers are)
  • If liked, sprinkle a cup of fresh breadcrumbs over the top of the white sauce.
  • Bake for 35-45 minutes. Test with a sharp knife to make sure the pasta is very tender. Let rest for 10 minutes before serving.
Keyword plantbased, vegan
Tried this recipe?Let us know how it was!
Previous article
Next article
Deb Plowman
Deb Plowman
Deb is a staunched whole food plant based advocate based in Sydney Australia. At a very young age she went vegeterian after watching The Animals film in 1982. See here complete story here ??

Sign up to our newsletter

For the latest in news, recipes and alerts be sure to sign up to our newsletter to stay up to date.

Most Popular

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our mailing list to receive the latest updates on plant-based evidence, recipes and opinions straight to your mailbox. 

You have Successfully Subscribed!