Roasted Capscium & Vegetable Lasagna

Yesterday I went food shopping and found out that my local Fruit and Vegetable shop at Mt Ommaney (Brisbane) is now selling Notzarella! I don’t buy it often since I don’t live near the only vegan grocery store that sells it. So more melty ‘cheese’ will be on the menu from now on. To celebrated I made lasagna. This is the first time I have made my own Roasted Capsicum in the oven. It is so easy and doesn’t take too long either.

For some strange reason my oven didn’t cook the lasagna on both sides, so the sweet potato on one entire side was uncooked. That was the side we ate last night. I added the extra step in the recipe to steam them first to be on the safe side.


Roasted Capsicum & Vegetable Lasagna (vegan, gluten free option, nut free)


4 red capsicum (or mixed with green)

500g sweet potato

2 large zucchini

2 cups baby spinach

1 handful basil

1 tablespoon vegan butter (I used Nutlex)

2 cups whole soy milk (thick)

1 tablespoon arrowroot flour (or unbleached plain flour)

1 teaspoon garlic powder

1/4 teaspoon ground nutmeg

1 bay leaf

sea salt & black pepper to taste

2 cups grated vegan mozzarella (I used Notzarella)

250g  packet lasagna sheets (use gluten free lasagna sheets if you prefer)

2 x jars 500g pasta sauce


1. Preheat oven to  200 degrees.

2. Remove stem and seeds from capsicums. Then bake for 20-30 mins or until skin starts to blister.DSC04575

3. In the mean time thinly slice the sweet potatoes and zucchini. Steam sweet potatoes until you can put a fork through them. Roughly chop the spinach and basil.

4. Once capsicums are cooked, turn the oven down to 180 degrees and remove the skin from the capsicums and roughly chop.???????????????????????????????

5. To make bechamel, heat butter in a pot, add soy milk,  flour,  garlic powder, nutmeg, bay leaf. Whisk until combined. Then heat until it thickens, season with sea salt and black pepper.

6. Take a baking tray and add pasta sauce on the bottom. Then add pasta sheets. On top add sweet potato and then zucchini, spinach, capsicum and basil. Then top with bechemel sauce and mozzarella. Next top with pasta sheets and pasta sauce then continue to layer  the vegetables. Once you have done a couple more layers,  lastly top pasta sheets with pasta sauce and mozzarella.

7. Bake for 40-45 mins then serve.



12 thoughts on “Roasted Capscium & Vegetable Lasagna

  1. I love Roasted Capscium & Vegetable Lasagna. These are my favorites of all time. And your photos are making me really hungry. I miss having a meal in Australia…danny

  2. Your lasagne looks so delicious…. I’ve never tried vegan cheese before, does it resemble dairy cheese in terms of flavour? At the moment I’m using nutritional yeast as a cheese substitute when necessary (I haven’t given up ‘real’ cheese yet!) but it just… doesn’t quite cut it for a cheese addict like me. Would love to try the ‘Notzarella’ though 🙂 Thanks for sharing another gorgeous recipe! x

    • thanks Laura! it really depends which type you get, they are all very different. I found notzarella is the best in terms of flavour, for some reason though it melts sometimes and other times it doesn’t. it tastes really good raw as well. if you don’t find it in a health food shop, you can find it at loving hut. tofutti cream cheese is a really good tasting dairy free cheese that is available at coles & woolies. its also really great for making cheesecakes. i have tried others but to me that are not a cheesy. mostly i make cheesy sauce with nutritional yeast, which tastes really good on pasta bakes. i know cheese is really hard, if i wasn’t intolerant i probably wouldnt of giving it up.

  3. Your recipes look so scrumptious…are you going to enter the Vegan Potluck this year? I have yet to try Miyoko Schinner’s mozzarella recipe as we can’t get many vegan cheezes here in Tassie (aside from the ubiquitous “soap on a rope” soy cheeze ECH!) but this recipe looks like it would be worth my time to have a go :). You really should enter the vegan potluck (unless you already are that is 😉 ) 🙂

    • thanks narf! i havent heard of vegan potluck before. is it an australian competition? that vegan mozzarella recipe looks really good. I have tried making marinated mozzarella before with tofu, which was really nice and great for salads. i found a great vegan grocery store in brisbane that sell different vegan cheeses but i am still envious when i see the american daiya cheese that looks amazing. we dont have shredded cheeses like that.

      • Here in Tassie, all we get is that disgusting supermarket soy cheese that looks like soap and tastes of it too :(. If you would like a couple of Miyoko Shinner’s recipes they are all over the net.
        and her own blog…

        and the Vegan Potluck is a HUGE recipe bloghop a couple of times a year where all the vegan greats (and some of us mere mortals 😉 ) get together to share their best. I decided to enter this year even though I don’t have a vegan food blog. I follow Somer and Annies blogs along with most of the other bloggers that will feature and its massive. Its also great fun and everyone is amazing and your blog would be a wonderful link and a great Aussie representative (most of them are from the U.S.). If you are interested, here is the link to the Vegan Potluck for this year. You have to sign up to join but they are very helpful 🙂

      • Thanks for sharing those links, I checked her out and she has heaps of great recipes! I have to try make cheese at home, i just get dawned by some of the ingredients i’ve never heard of.
        Thanks also for sending me links to vegan potluck, i would definitely love to enter. I have seen the logo before, but i didn’t realie what it was.

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