Description
This Vegan Rainbow Lasagna is a show-stopping, vibrant take on the classic dish! Layered with beetroot, spinach, and sweet potato fillings, it creates a stunning contrast of deep magenta, bright green, and warm orange. The golden-baked top has a crispy, cheesy texture, while fresh basil adds a refreshing touch. Perfect for celebrations like Pride, family dinners, or a fun way to enjoy veggies!
Ingredients
Units
Scale
For the Layers
- 12 lasagna sheets (gluten-free if needed)
Beetroot Layer (Magenta)
- 2 large beets (roasted & blended)
- 1 cup cashews (soaked & blended)
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt & pepper to taste
Spinach Layer (Green)
- 3 cups fresh spinach
- 1 cup tofu (crumbled) or cashews (blended)
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- Salt & pepper to taste
Sweet Potato Layer (Orange)
- 2 large sweet potatoes (boiled & mashed)
- 1/2 cup coconut milk
- 1/2 teaspoon nutmeg
- Salt & pepper to taste
Cheesy Topping (Golden Crispy Top)
- 1/2 cup vegan cheese (or a mix of cashew cream & nutritional yeast)
- 1/4 cup breadcrumbs (optional, for crunch)
- 2 tablespoons olive oil
Garnish
- Fresh basil leaves
Instructions
-
Preheat & Prepare
- Preheat oven to 180°C (350°F).
- Cook the lasagna sheets according to package instructions.
-
Prepare the Beetroot Layer
- Blend roasted beets, cashews, lemon juice, garlic powder, salt & pepper into a smooth, creamy mixture.
-
Prepare the Spinach Layer
- Sauté spinach until wilted, then blend with tofu or cashews, nutritional yeast, garlic powder, salt & pepper until smooth.
-
Prepare the Sweet Potato Layer
- Mash boiled sweet potatoes with coconut milk, nutmeg, salt & pepper for a creamy consistency.
-
Assemble the Rainbow Lasagna
- Spread a thin layer of the beetroot mixture at the bottom of a baking dish.
- Add a layer of lasagna sheets.
- Spread a layer of spinach mixture, followed by another layer of lasagna sheets.
- Add the sweet potato mixture, followed by another layer of lasagna sheets.
- Repeat layers until all ingredients are used.
-
Bake
- Sprinkle the top with vegan cheese, breadcrumbs, and drizzle with olive oil.
- Bake for 30 minutes, or until golden and crispy.
-
Serve & Enjoy
- Let cool for 10 minutes before slicing.
- Garnish with fresh basil and serve warm!
Notes
- Make It Nut-Free: Replace cashews with silken tofu or sunflower seeds.
- Extra Protein: Add lentils or chickpeas to the layers for more protein.
- Gluten-Free Option: Use gluten-free lasagna sheets.
- Storage: Keeps well in the fridge for 3–4 days; reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Italian-Inspired
