Serves 8

Preparation: 1 hour 30 minutes

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An irresistible animal-free lasagne that the entire family will enjoy, vegetarian and non-vegetarian alike!


  • Thinly sliced pumpkin
  • 1 bunch silverbeet, washed and chopped coursely
  • 350-500 g sliced mushrooms
  • olive oil
  • 2 garlic cloves, crushed
  • 800 g can diced tomatoes
  • 500 g soy cream cheese (try Kingland soy cream cheese)
  • 3/4 cup soy milk
  • 2 tspn 'Egg-Like' or 'No Egg'
  • lasagne sheets
  • sesame seeds, roasted


  1. Preheat oven to 200C
  2. Line baking dish with baking paper
  3. Spray oil on pumpkin and roast till cooked
  4. Heat oil in large saucepan on high
  5. Saute onion and garlic for 2-3 minutes until tender
  6. Stir in tomato.
  7. Remove from pan and set aside
  8. Wipe out pan
  9. Heat more oil on high
  10. Saute mushrooms for 2-3 minutes, until tender
  11. Add silverbeet, lower heat
  12. Cover and cook, stirring occasionally 1-2 minutes till wilted
  13. Season to taste
  14. In a blender, mix soy cream cheese, soy milk and No-Egg
  15. Assemble lasagne in large baking dish, layering various ingredients with lasagne sheets to own pattern, leaving sufficient soy cream cheese mix to cover top layer of lasagne sheets
  16. sprinkle sesame seeds over top
  17. Cover with aluminium foil
  18. Bake 35-40 minutes until tender


Recipe with thanks to Charmian Beabout

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