Creamy pumpkin & veg lasagne

You Will Need:

  • 250g lasagne sheets
  • Handful breadcrumbs
Veggie filling:
  • 1/2 butternut pumpkin, sliced lengthways into 5mm pieces
  • 2 large field mushrooms
  • 1 clove garlic, minced
  • 1 tbsp dairy-free margarine
  • 1/2 eggplant, thickly sliced lengthways
  • 1 red capsicum, de-seeded & sliced in half
  • 1 tomato, thinly sliced
  • 1 zucchini, thinly sliced lengthways
  • Handful basil, chopped
  • Olive oil, approx. 3 tablespoons
  • Salt and pepper to taste
Sauces & Creamy pumpkin topping:
  • 500g of your favourite ready-made pasta sauce
  • 3 tbsp dairy-free margarine
  • 3 cups dairy-free milk
  • 6 tbsp plain flour
  • 2 tbsp salt (or to taste)
  • 1/2 butternut pumpkin, roughly cut into 5cm chunks
  • 1 container (227g) Tofutti cream cheese
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Creamy pumpkin & veg lasagne


PART 1: Prepare the vegetables for the fillingPART 2: Prepare the sauces & creamy pumpkin toppingPART 3: layer & cook lasagneSuggested layering:Then bake:


Gluten Free option:

Replace wheat pasta with gluten free pasta sheets
Instead of bread crumbs use sesame seeds, or gluten-free breadcrumbs.

The order of the layers is completely interchangeable - have a bit of fun with it!

Animals AustraliaThis and other recipes can be found at: is an initiative of Animals Australia.