2 x 375g lasagne verdi sheets
1 brocolli
1 spring onion
3 peppers
5 carrots
1 large courgette
250g cherry tomatoes
1/4 buttersquash
9 mushrooms
Salt & pepper

1 spring onion
2 garlic cloves
800g Tomate Titurado (Pasata)
1 stock cube
Splash of white wine

470ml (almond/oat) milk
6 – 8 tbsp flour
20g (v) butter


  1. Chop all vegetables, lay sparingly on a baking tray. Cover with olive oil and roast at 200 C for 45 min ~ hour until tender.
  2. For the tomato sauce, dice and fry a spring onion and garlic until soft and tender, then pour in the tomate titurado and a crunched stock cube. Stir together and simmer. Season with oregano.
  3. For the bechamel sauce, melt butter in a pan, add the flour and fry, stirring constantly. Slowly pour in the milk, stirring until the flour dissolves and mixture thickens.
  4. Remove the pan from the heat and take the vegetables out from the oven. Prepare your lasagne by layering the different ingredients as follows:
    Splash of oil
    Lasagne sheets
    Tomato sauce
    Bechamel sauce
    Repeat until dish is full.
  5. Cover with foil and place in the oven for 20 min at 175°C. Finish off by removing the foil and leaving in the oven for a further 10 min until golden.


Recipe by Mama Lotties www.mamalotties.com