Ingredient: Yellow Pepper

Le Veneziane Plant Based Rainbow Lasagne

The sheets of Le Veneziane Lasagne pasta do not need to be pre-cooked: they can be placed directly in an oven dish in between layers of your chosen sauce and put straight in the oven. Le Veneziane Lasagne are made with high-quality, wholesome ingredients and are suitable for all the family.

This colourful recipe encompasses the phrase ‘eat a rainbow’ and contains an impressive 12 different plant-based foods. Eating a wide range of plant based foods supports a healthy gut micro-biome and provides a broad variety of vitamins, minerals and antioxidants.

Print Recipe
 Le Veneziane Plant Based Rainbow Lasagne
To make this recipe vegan simply substitute the pesto, bechamel and cheese for vegan alternatives.
Course Dinner, Lunch, Main Dish
Cuisine Italian, Mediterranean
Keyword gluten free, Le Veneziane, pasta, vegetarian, wheat free
Servings
People
Ingredients
  • 250 g Le Veneziane Gluten Free Lasagne Sheets
  • 250 g Passata
For the purple layer
  • 0.5 Medium red onion diced
  • 4 Medium Steamed Beetroot grated
  • 1 Tbsp Extra virgin olive oil
  • 0.5 Clove garlic crushed
  • 1 Tablespoon Ketchup
  • 200 g Passata
For the orange layer
  • 1 Large Yellow Pepper sliced into large chunks
  • 400 g Butternut Squash cubed
  • 0.5 Medium Brown Onion diced
  • 2 Tbsp Extra virgin olive oil
For the green layer
  • 1 Tsp Extra virgin olive oil
  • 1 Large Courgette grated
  • 3 Tbsp Pesto
For the top
  • 350 g Gluten free Bechamel sauce we love Sacla Vegan White Sauce, it is vegan and gluten free
  • 150 g Mozzarella or dairy free cheese alternative, we love the brand Sheese
  • 100 g Strong Cheddar or dairy free cheese alternative, we love the brand Sheese
  • 6 Fresh basil leaves
Course Dinner, Lunch, Main Dish
Cuisine Italian, Mediterranean
Keyword gluten free, Le Veneziane, pasta, vegetarian, wheat free
Servings
People
Ingredients
  • 250 g Le Veneziane Gluten Free Lasagne Sheets
  • 250 g Passata
For the purple layer
  • 0.5 Medium red onion diced
  • 4 Medium Steamed Beetroot grated
  • 1 Tbsp Extra virgin olive oil
  • 0.5 Clove garlic crushed
  • 1 Tablespoon Ketchup
  • 200 g Passata
For the orange layer
  • 1 Large Yellow Pepper sliced into large chunks
  • 400 g Butternut Squash cubed
  • 0.5 Medium Brown Onion diced
  • 2 Tbsp Extra virgin olive oil
For the green layer
  • 1 Tsp Extra virgin olive oil
  • 1 Large Courgette grated
  • 3 Tbsp Pesto
For the top
  • 350 g Gluten free Bechamel sauce we love Sacla Vegan White Sauce, it is vegan and gluten free
  • 150 g Mozzarella or dairy free cheese alternative, we love the brand Sheese
  • 100 g Strong Cheddar or dairy free cheese alternative, we love the brand Sheese
  • 6 Fresh basil leaves
Instructions
Make the purple layer
  1. Heat the oil in a frying pan, add the chopped onion and fry for 5 minutes. Add the grated beetroot, fry for a further 5 minutes. Add the passata and ketchup and gently heat through.
Make the orange layer
  1. Add the butternut and onion to a baking dish, drizzle with olive oil. Bake at 180oC for 25 minutes until golden brown. Once cooled blitz in a food processor into a smooth paste.
Make the green layer
  1. Fry the grated courgette in olive oil for 8-10 minutes. Stir through the pesto.
Construct the lasagne
  1. In a lasagne dish, start by adding a layer of passata to the base of the dish.
  2. Add a layer of lasagne sheets.
  3. Add a layer of the beetroot mixture, top with lasagne sheets.
  4. Add a layer of passata, top with lasagne sheets.
  5. Add the orange layer.
  6. Add a layer of lasange sheets, passata, more pasta sheets, then your green layer.
  7. Add a final layer of lasagne sheets.
  8. Top with bechamel, sliced mozarella, grated cheddar and fresh basil.
  9. Bake in the oven for 30 minutes at 180oC, or until golden and bubbling. Slice to reveal the rainbow!
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