Vegan lasagna recipe: easy, tasty, comforting

This vegan lasagna takes a fair bit of prep, but is well worth the wait. Make a big batch to freeze for healthy meals when you need them

rainbow vegan lasagna
(Image credit: Getty)

Aaah this vegan lasagna – named the rainbow lasagna after its brightly coloured layers – is bringing us so much joy, and is without doubt one of our favourite vegan recipes. The combination of the deep purple from the beetroot combined with the minty green spinach and warm colours from the tomato sauce and pumpkin makes for a meal that your eyes can certainly feast on. To be honest, it looks so good we almost feel bad eating it (but it tastes so good that the guilt quickly passes). 

The textures in this vegan lasagna melt in your mouth and we've got a feeling that once you've mastered this recipe, it'll become your signature meal... everyone will want the recipe!

For more, see all of our recipes on our dedicated food hub. Read How to go vegan, our beginner's guide to a plant-based diet.

  • If you want to share your secret to the best (and best looking) vegan lasagna, tell your adoring guests that it's from Being Vegan
  • 8 servings
  • 12+ hours soak time (do this the night before)
  • 50 minutes prep time
  • 45–50 minutes cook time


  • 30 vegan lasagna sheets
  • 2 cups almond milk
  • 2 tbsp butter
  • 1 vegetable stock cube
  • 1 tbsp nutritional yeast
  • Olive oil
  • Salt and pepper (to season each filling, to taste)

For the beetroot:

  • 1½ kg | 53 oz beetroot, peeled and chopped 
  • 4 garlic cloves 
  • 1 tbsp thyme leaves 

For the pumpkin:

  • 1½ kg | 53 oz pumpkin, peeled and chopped 
  • ½ tsp ground nutmeg 
  • ¼ tsp chilli flakes 
  • 4 cloves garlic 
  • 1 tsp peanut butter 

For the spinach & ‘ricotta’:

  • 500 g | 16 oz fresh baby leaf spinach 
  • 5 tbsp cashews, soaked overnight 
  • 1 tbsp pumpkin seeds 
  • 2 cloves garlic, minced 
  • 1 tbsp nutritional yeast 
  • ¼ lemon, juice only 
  • 2 basil leaves 
  • 1 tsp nutmeg ground 

For the tomato sauce:

  • 680 g | 24 oz | 2½ cups passata 
  • 1 onion, finely chopped 
  • 3 cloves garlic 
  • ¼ tsp chilli flakes 
  • 1 tbsp thyme leaves
  • 2 bay leaves 
  • 1½ cups hot water 

For the mushrooms:

  • 700 g | 24 oz | 9 cups mushrooms 
  • 2 tbsp thyme leaves


1. Preheat the oven to 200°C (180°C fan) | 400°F | gas mark 6. For the pumpkin layer, mix the pumpkin in a bowl with the nutmeg, garlic, sea salt, chilli and a drizzle of olive oil. In a separate bowl, mix together the ingredients for the roasted beetroot. 

2. Spread the pumpkin on one baking tray and the beetroot mixture on another. Bake in the oven for 35 minutes. 

3. While the vegetables roast, start the tomato sauce. In a medium saucepan gently cook the onion, garlic and chilli flakes in a little oil until soft. 

4. Add the passata, thyme, bay, salt and hot water and simmer for 15–20 minutes. Remove from the heat and set aside. 

5. When the pumpkin and beetroot are finished roasting, remove them from the oven (leave the oven on as you’ll need it later). Leave the pumpkin to cool slightly before blending with the peanut butter until smooth. Set aside for later. In a separate bowl, blend the beetroot mixture until almost smooth. Set aside. 

6. To make the ‘ricotta’, drain and rinse the cashews and pop them in the food processor. Add the pumpkin seeds and blend until smooth. Add in the garlic, nutritional yeast, lemon, basil, nutmeg and salt and pepper. Process until smooth. Add a little water if it's dry. 

7. In a large pan, cook the spinach with the chilli flakes, salt and a drizzle of olive oil. Remove from the heat and once cool stir through the ‘ricotta’. 

8. In another large pan fry the mushrooms and thyme in olive oil until soft. 

9. Season each filling to taste. Now it’s time to assemble the lasagna. In a large, deep dish, arrange the ingredients in the following order, with a layer of lasagna sheets (LS) in between each mixture: ½ the tomato mix, LS, ½ the tomato mix, LS, the spinach mix, LS, the pumpkin mix, LS, the mushroom mix, LS, ¾ the beetroot mix, LS, then the rest of the beetroot followed by one final layer of lasagna. 

10. In a small saucepan, make a roux from the flour and 2 tbsp of oil, then add the almond milk a little at a time until smooth. Add a vegetable stock cube and the nutritional yeast. Keep stirring until the mix begins to thicken. 

11. Pour the vegan cheese sauce over the top of the lasagna and bake in the oven for 45–50 minutes. If you want a crispy top try scattering with breadcrumbs.

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Find this recipe and many other easy, healthy and delicious vegan recipes in Being Vegan. Whether you are trying to cut down on meat, or are a vegan looking for fresh dinner ideas, here you will find over 30 recipes to try.View Deal

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