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A piece of vegan rainbow lasagna on a plate. The rest can be seen in the background.

Vegan Rainbow Lasagna

Anke
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6

Equipment

  • 1 9x13 in. baking dish

Ingredients
  

For the pumpkin layer:

  • 1 lb kabocha squash
  • 2 tbsp olive oil
  • 1 tsp paprika
  • salt & pepper

For the beet layer:

  • 2¼ cups beetroot
  • 2 tbsp olive oil
  • 1 tsp caraway seeds
  • salt & pepper to taste
  • ½ cup vegetable broth or water

For the 'ricotta'-kale layer:

  • 1 onion
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 5 cups kale
  • 1¼ cups firm tofu
  • ¼ cup plant-based milk unsweetened
  • 2 tbsp nutritional yeast
  • 1 tsp lemon juice
  • salt & pepper to taste

For the tomato sauce:

  • 1 onion finely chopped
  • 2 tbsp olive oil
  • 1 can (14 oz.) canned chopped tomatoes
  • 1 tsp oregano
  • salt

For the béchamel sauce:

  • ¼ cup all-purpose flour
  • ¼ cup vegan butter
  • 1¼ cups unsweetened plant-based milk
  • 2 tbsp nutritional yeast
  • 1 tsp nutmeg
  • salt & pepper to taste

In addition:

  • 10 lasagna noodles vegan, do not pre-cook

Instructions
 

  • Preheat oven to 350°F.
  • Peel and cube the squash. Toss it with olive oil, paprika, salt, and pepper. Spread it on a baking sheet.
  • Peel the beetroot and thinly slice or grate it. Toss it with olive oil, caraway seeds, salt, and pepper. Spread the mix on another baking sheet.
  • Roast both baking sheets for 25-30 minutes, or until tender.
  • Transfer the roasted squash to a blender and purée until smooth. Add a little water if needed.
  • Add the beetroot along with vegetable broth to the blender and purée. Set both layers aside.
  • Peel and finely chop the onion and garlic.
  • Sauté onion and garlic in a pan with oil until fragrant.
  • Wash and roughly chop the kale. Add it to the pan and cook until wilted.
  • Add tofu, plant-based milk, nutritional yeast, lemon juice, salt, and pepper to the blender and purée until smooth.
  • Now prepare the tomato sauce. Peel and finely chop the onion. Sauté it with some oil in another pan until translucent. Add the tomatoes, oregano, and salt. Cook the sauce for 10 minutes, or until thickened.
  • Next, make the béchamel sauce. Melt the vegan butter in a small saucepan. Stir in the flour and cook for one minute.
  • Whisk in the plant-based milk and cook until thickened. Stir in nutritional yeast, nutmeg, salt, and pepper.
  • Finally, assemble the lasagna. Spread some tomato sauce on the bottom of a 9x13 inch baking dish and top with a layer of lasagna noodles.
  • Layer béchamel sauce, lasagna noodles, ricotta-kale mixture, lasagna noodles, beet layer, and lasagna noodles. Finish with a layer of béchamel sauce.
  • Bake for 30 minutes. If the top browns too quickly, cover with aluminum foil.
  • Let the lasagna rest for 5 minutes before serving hot.