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Italian Vegetarian Lasagne (WF, GF, DF, EF)

 This is a deliciously nutty, protein packed, tasty lentil and vegetable lasagne. Yum!

Vege Lasagne side view


  • 2 cups of pre-made Raw Nut White Sauce 
  • 3 cups of pre-made Italian Tomato Sauce
  • 1 can of brown lentils (or 1/2 cup raw lentils)
  • 3 tsp of fresh herbs of your choice (sage, oregano, marjoram or parsley) or 1 1/2 tsp of dry herbs
  • 1 tsp salt
  • 2 lge potatoes sliced
  • 1 cup of pumpkin sliced
  • 2 medium zucchini sliced length way for long 1/2cm thick strips
  • 2 tbs olive or coconut oil
  • 1 onion
  • 2 cloves of garlic, chopped
  • 1 tsp Ras al Hanout or dukkah
  • 3-4 sheets of gluten free lasagne sheets
  • Garnish with and hand full of chopped walnuts or black sesame seeds.


  1. Cook and drain lentils and mix with herbs and 1/2 tsp of salt.
  2. Place potato, pumpkin and zucchini slices onto a baking tray drizzle with oil and sprinkle 1/2 tsp salt, some cracked pepper and Ras al Hanout or dukkah.  Bake at 180'C for 30minutes or until soft (check regularly after 20mins)
  3. In a shallow pan saute onion and garlic in 1 tbs oil for 10 minutes to allow softness and a little caramelisation.
  4. In a deep baking dish, add consecutive layers the Italian Tomato Sauce, lasagne sheets, lentils, onion mix, Raw Nut White Sauce, lasagne sheets, roasted vegetables, Italian Tomato Sauce, lasagne sheets and top with Raw Nut White Sauce.
  5. Top with garnish nuts/seeds.
  6. Bake at 180'C for 35-40 minutes.  

 Vegetarian Lasagne

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