Course: Dinner

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.

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Le Veneziane Plant Based Rainbow Lasagne
To make this recipe vegan simply substitute the pesto, bechamel and cheese for vegan alternatives.
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
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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Le Veneziane Penne with roasted chickpeas & paprika

Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika

This recipe is courtesy of the plant-based food photographer & chef, Anders Engsas. Find this and other creations on Instagram @anders_kitchen.

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Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika
Le Veneziane Penne with roasted chickpeas & paprika
Servings
Ingredients
  • 1 tin (400g) chickpeas
  • 1 tbsp paprika
  • 400 g Le Veneziane Penne
  • 150 ml Extra virgin olive oil
  • 20 g fresh basil
  • 1 tsp White wine vinegar
  • 1/2 head iceberg lettuce
  • 1 whole red onion
  • 10 Cherry tomatoes
  • salt & pepper (to taste)
  • 1 generous squeeze Lemon (optional)
Servings
Ingredients
  • 1 tin (400g) chickpeas
  • 1 tbsp paprika
  • 400 g Le Veneziane Penne
  • 150 ml Extra virgin olive oil
  • 20 g fresh basil
  • 1 tsp White wine vinegar
  • 1/2 head iceberg lettuce
  • 1 whole red onion
  • 10 Cherry tomatoes
  • salt & pepper (to taste)
  • 1 generous squeeze Lemon (optional)
Le Veneziane Penne with roasted chickpeas & paprika
Instructions
For the chickpeas:
  1. Heat the oven to 200 degrees Celsius
  1. Drain the Chickpeas and toss with olive oil and paprika powder.
  2. Add to a tray and roast in the middle of the oven for 10 minutes, making sure they do not burn.
  3. Set aside.
For the pasta salad:
  1. Add basil, oil and vinegar in a mixer and blend until smooth. Set aside.
  2. Wash the lettuce and slice into smaller pieces, slice the tomatoes in half and dice the red onion.
  3. Boil the pasta and drain.
  4. Pour the basil dressing over the warm pasta, add salt and pepper.
  5. Add lettuce, tomatoes and Chickpeas and mix it all together.
  6. Add a squeeze of fresh lemon juice to finish!
    Le Veneziane Penne with Roasted Chickpeas & Paprika
Recipe Notes

Le Veneziane's pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.

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