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Vegan, Gluten free, Paleo

Makes approximately 4 large servings

This lasagna is a family recipe it’s full of fresh vegetables and is simple to make. I use wholemeal pasta sheets which are easy to find in most supermarkets but can be substituted for gluten free options or omitted if you are paleo.



  • 2 small eggplants cut in long slices (2cm thick)
  • ½ large butternut pumpkin cut in large slices (2cm thick)
  • 2 large capsicums cut into large slices
  • 4 large sheets of wholemeal instant pasta
  • ½ large silverbeet chopped or spinach


  • 2 400g cans diced tomatoes
  • 1 large onion
  • 1 Tbsp dried oregano
  • 3 Tbsp tomato paste


  1. Preheat oven to 180 degrees Celsius
  2. Prepare eggplants, pumpkin and capsicums and place in oven. Keep an eye on them as the eggplant and capsicum won’t take long to cook.
  3. As the vegetables are baking dice up the large onion and cook until caramelised.
  4. Add oregano and tomato paste and stir well.
  5. Add the diced tomatoes stirring thoroughly and simmer for 20mins.
  6. Remove vegetables from oven and allow them to cool slightly.
  7. Steam the silverbeet/spinach until just soft.
  8. Place 2 pasta sheets on the bottom of a baking dish (you may have to add a very small amount of oil to the bottom of the dish to ensure they will not stick).
  9. Layer the eggplants over the pasta sheets.
  10. Add silverbeet/spinach on top of the eggplant then layer the capsicum and pumpkin.
  11. Add 2 more pasta sheets.
  12. Top the lasagna with sauce and cover with foil.
  13. Return to the oven and cook for approximately 25mins or until a sharp knife can easily cut through the pasta.
  14. Top with fresh basil leaves and nutritional yeast (optional)












Xoxo Hollie