Veggie Lasagna

It’s graduation season here where we are. Quite a few of my amazing friends have graduated and I could not be more proud. I had the pleasure of taking a few photos for them and golly is it a happy ceremony! Proud parents and happy (albeit relieved) graduates. I can’t believe it’ll be my turn in two years and hopefully, Taylor’s next year.

thumb_thumb_DSC_1227_1024_1024thumb_thumb_DSC_1265_1024_1024This is my best friend Bec. I met Bec in my first year of university when I moved into a house with her. Turns out we’re actually sisters from different continents. We share the same love for food (and snacks, lots of snacks), health, the beach, and goofing around. Such fond memories I have of us include:

  • Dancing in supermarket/Kmart aisles
  • Being afraid of our house cleaner and cowering in our rooms/ escaping the house when she was due
  • Lying in each other’s bed after a shower and leaving a grand wet patch
  • Lying on the floor of each other’s room reading cook books
  • Giggling while saying “Mike Wazowski” (I don’t know how this started)
  • Cooking huge dinners, eating them then wondering if our stomachs were going to explode
  • Eating ALL the frozen bananas with peanut butter
  • Leaving frozen bananas in each other’s freezers
  • Watching toy story in my room with the fairy lights on and drinking Vanilla Sleepytime Tea and eating endless snacks (then pausing the movie and getting more snacks)
  • Going to the beach even when the weather was dreadful and convincing ourselves it was a good idea
  • Discussions of us becoming lesbian pumpkin farmers

Oh I could go on. We lived together for a year before she finished University and moved back home to Tasmania. It’s sad because we had one of those friendships where we could spend endless amounts of time together without any real plans and just blob around and have a world of a time. As a homebody, that has got to be my favourite kind of hanging out. However, her graduation meant she was back in town with her parents. We invited them over for dinner in our new home and since Bec is a vegetarian, this is what we had.

I have fond memories of lasagnas. It was one of my favourite meals as a kid. My family makes a spinach-ricotta lasagna every year at Christmas. Taylor and I bought an amazing veggie lasagna while we were on North Stradbroke Island after he had an emergency medical centre visit for a horrible sinus infection (I actually thought he was going to die). So yes, I love lasagnas. I do also think that veggie lasagnas are tastier, lighter and much less cloying than their meaty friends.




thumb_DSC_1202_1024This lasagna definitely requires some time but it is not hard to make. Lasagna’s also freeze really well so your future-don’t-make-me-cook self will thank you. Feel free to customise this recipe to suit your preferences/ what you have in your fridge. I hope you treat yourself to this comforting meal this weekend.



Veggie Lasagna

Prep Time: 30 minutes

Cook Time: 60 minutes

Category: Mains, Vegetables

Servings: 6-8

Veggie Lasagna


  • 400g pumpkin (I like kent but whatever will work)
  • 1 large eggplant
  • 1 large/ 2 small zucchinis
  • 1 large/ 2 small capsicums
  • 200g dried lasagna sheets (I used oven-ready but use whatever you can find and prepare according to instructions)
  • 350g shredded mozzarella or cheese of your choice
  • 2 tablespoon olive oil
    Red Sauce
  • 2 tablespoon olive oil
  • 1 red onion
  • 5 cloves garlic
  • 6 mushrooms
  • 1 can (400g) lentils
  • 1 can crushed tomatoes
  • 1/2 cup water
  • 4 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 2 teaspoon dried oregano
  • Salt and pepper to taste
  • 500g light ricotta
  • 200g chopped spinach (I used frozen- thawed in the microwave)
  • 1/2 teaspoon salt


  1. Preheat oven to 200 degree celsius.
  2. Slice pumpkin, eggplant, zucchini and capsicums into approximately 1 cm thick rectangles.
  3. Brush all vegetables except pumpkin with olive oil.
  4. Lay them in a single layer on a lined baking tray.
  5. Roast vegetables in oven for 20 minutes or until tender. (I did mine in a few batches)
    Red Sauce:
  1. Dice onions, mince garlic and slice mushrooms.
  2. Heat olive oil in a pot.
  3. Add onion and garlic and cook till golden. (approximately 5 minutes)
  4. Add mushrooms and cook for another minute.
  5. Add in all other ingredients: drained lentils, crushed tomatoes, tomato paste, water, oregano and basil
  6. Bring to a boil then cover and simmer for 20 minutes or until reduced
  7. Salt and pepper to taste
    Ricotta layer
  1. Mix ricotta, thawed spinach and salt in a bowl
  1. Oil a 11" by 13" baking dish.
  2. Layer in this order: 1/2 the red sauce, lasagna sheet, eggplant, pumpkin, capsicum, zucchini, all ricotta-spinach mixture, lasagna sheet, remaining red sauce, cheese
  3. Cover with foil and bake in oven at 200 degree celsius for 30 minutes
  4. Remove foil and bake at 150 degree celsius for a final 10 minutes
  5. Let stand for 10 minutes before serving with a green salad (parmesan and rocket salad goes perfectly)


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