Roasted Butternut and Lentil Lasagne

Comfort food at its finest! This dish is perfect for so many occasions – cosy nights in, ‘get well’ or ‘congrats on your new home’ gifts, or having friends or family over for dinner. I usually make it over a weekend, cover will foil and bake when needed. It will keep for up to 4 days in the fridge before cooking.


• PREP TIME: 45 mins

• COOKING TIME: 1 hour 20 minutes


  • 10–15 large lasagne sheets (store bought)
  • 3⁄4 cup basil pesto (see recipe on page 183)
  • vegan parmesan (see recipe on page 155)
  • sprigs fresh basil and parsley

Roasted Butternut:

  • 1 medium butternut (450–550 g)
  • 2 Tbsp extra virgin olive oil

Lentil and tomato sauce:

  • 1 Tbsp extra virgin olive oil
  • 1 medium brown onion, finely chopped
  • 1 x 400 g can brown lentils
  • 1 cup water, room temperature
  • 2 x 400 g cans chopped tomatoes
  • 1 medium carrot, grated
  • 1 baby marrow, grated
  • 1 Tbsp tomato paste
  • 6 brown mushrooms, sliced
  • 1⁄4 cup sundried tomatoes, drained
  • 1⁄2 tsp dried rosemary
  • 1⁄2 tsp dried thyme
  • 1⁄2 tsp dried sage
  • 1 tsp balsamic vinegar
  • 1 tsp pink Himalayan salt
  • 1 tsp coconut sugar
  • 1⁄2 tsp baking powder


Remove the seeds and then slice very thinly (approximately 5 mm). Brush the slices with the olive oil, arrange on a baking tray and roast for 20–30 minutes, or until cooked through.

While the butternut is roasting, make the lentil and tomato sauce. Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for approximately 5 minutes until translucent. Add the remaining sauce ingredients and bring to a simmer, stirring often, for 25 minutes until the mixture thickens and reduces.

To assemble, layer the lasagne in a baking dish as follows: lasagne sheets and sauce; lasagne sheets, butternut slices and basil pesto. Repeat and continue in this fashion but ending with a layer of sauce. Cover with foil and bake for 30 minutes at 180°C. Remove the foil and bake for another 10 minutes to caramelise the top. Sprinkle with vegan parmesan.

Serve the lasagne garnished with fresh basil and parsley, and a side salad.

Get more delicious plant-based recipes from my new book ‘Made with Love and Plants’ from Takealot, Amazon, or select independent bookstores.

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