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Serves: 4

Preparation Time: 70mins.


  • 1 aubergine

  • 1 red or yellow pepper

  • 1 courgette

  • 4-5 mushrooms

  • 600ml tomato sauce

  • Approx. 10 wholegrain lasagne sheets

  • 1 teaspoon dried oregano

  • 1 teaspoon thyme

  • 1 teaspoon basil

  • ½ teaspoon chilli flakes

  • Pinch of salt

Béchamel sauce:

  • 1 sweet potato

  • 60g cashews

  • 300ml water

  • ½ teaspoon garlic powder

  • ½ teaspoon nutmeg


  1. Preheat oven to 180 degree Celsius.

  2. Peel and chop the sweet potato and steam in a small pan for 20mins. until soft. 

  3. While the sweet potato is steaming, chop the courgette, aubergine, pepper and mushrooms and add to a large saucepan with a few tablespoons of vegetable broth (or water). Simmer on medium heat to allow veggies to soften (about 10mins.).

  4. Add the herbs, chilli, salt and tomato sauce. Stir through and cook for further 10mins.

  5. Add cooked sweet potato to a blender with cashews, water, garlic powder & nutmeg. Blend until smooth for about 2mins.

  6. Start layering lasagne in a large oven dish: first the tomato veggie sauce, then lasagna sheets, then béchamel sauce. Repeat 2 more times

  7. Place in oven for 45mins.

  8. Sprinkle nutty parm on top of lasagna for the last 5mins. of the baking time.

Penny recommends:

  • You could double up quantities and save some in the fridge for the next day or freeze a few portions.

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