Gluten free vegetable lasagna



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • San remo pasta sheets
  • 1 1/2 heaped tbsp margarine or vegan butter
  • 1 1/2 heaped tbsp flour or corn starch
  • 3 cups soy milk
  • 1 cup butter beans
  • 1 1/2 cup steemed butternut
  • 1/4 cup nutritional yeast
  • Garlic salt to taste
  • Basil Pesto of choice
  • Finely Shredded
  • zucchini
  • Baby spinach
  • Vegan cheese


  1. Preheat the oven to 180 degrees Celsius.
  2.  Place the butter in a saucepan along with the flour and create a roux.
  3. Whisk in the milk and continue to whisk whilst cooking on medium heat.
  4.  Add in the Butter beans, steamed butternut, and nutritional yeast, and make use of a hand blender to blend until smooth. Or alternatively, blend in a high-speed blender and place back in the saucepan to thicken.
  5. Once the sauce has thickened add a generous layer at the bottom of your baking dish, then add the Sam Remo pasta sheets, more sauce, shredded zucchini, baby spinach, dollops of pesto
    on top & repeat the layers and lastly top off with vegan cheese.
  6. Bake for 35-40 minutes until the lasagne is brown and the noodles are cooked through.
  7. Serve with some vegan cream cheese on top, fresh herbs, and salad.