Vegetable lasagna with basil pesto

♥ I favor organic pure produce
Oh how we all love this wonderful vegetable lasagna and the great news is that this is very easy to prepare, so do not let the long list of ingredients scare you away! But it needs to cook for about an hour, so you need around 90 minutes to make this in total.

Serve it with green pesto and a nice salad and you will loooove me afterwards!

Prep Time: 30 mins
Cook Time: 60 mins
Yields: 6


  • 1–2 onions
  • 4 garlic cloves
  • 1⁄2 red chili, deseeded
  • 1 red pepper
  • 50–100ml water
  • 3 tsp oregano
  • 3 tsp marjoram
  • 2 tsp paprika
  • 2 bay leaves
  • sea salt, to taste
  • 1 sweet potato or 1 butternut squash or a little bit of both, washed, peeled and cut into bite-size pieces
  • 2 courgettes
  • 2-3 carrots
  • 450g ripe (very red) tomatoes or passata (pureed tomatoes)
  • 4 tbsp organic tomato purée
  • 300g mozzarella or any organic full-fat cheese you like
  • 400ml coconut milk and around 100ml sour cream
  • 350g wholewheat (spelt/kamut) lasagna sheets


  1. Peel and chop the onions and garlic.
  2. Deseed and chop the chilli and pepper.
  3. Using a fairly big pan, heat them in the water with the herbs and salt for a few minutes over a low heat while you prepare the rest of the ingredients.
  4. Peel and chop with sweet potato or squash.
  5. Cut the courgettes into bite-size pieces.
  6. Peel the carrots, if necessary, and cut into bite-size pieces.
  7. Chop the tomatoes.
  8. Add to the pan one by one and let this boil over a low heat for about 20–30 minutes, keeping the lid on.
  9. Heat your oven to 180°C/360°F/Gas 4.
  10. To make the sauce, shred the mozzarella and mix with the coconut milk.
  11. In a fairly big oven dish, layer the casserole first, then the lasagne sheets (I use from whole spelt) and then the white sauce (coconut milk and mozzarella mixture) and repeat until nothing is left.
  12. Bake in the oven for around 25 minutes.
  13. It is a must to serve homemade basil pesto with this lasagna!

Additional Info

♥ If you don’t have quite enough basil, you can always make up for it with a little rocket or other green salad, which is best if it is organic or homegrown.

Pesto ingredients

  • Around 50g fresh basil
  • 50g lightly roasted pine nuts (if I am in a hurry I do not roast the pine nuts:)
  • 1 garlic clove
  • 70g freshly grated Parmesan cheese
  • 100–150ml cold-pressed olive oil
  • 1 tbsp lemon or lime juice (more if you like)
  • Sea salt and black pepper, to taste


Simply purée all the ingredients in a food processor or using your measuring jug and hand-held blender.

♥ This should keep in the fridge for about 3 days in a clean glass jar with a lid.

♥ You can use any nuts you like: walnuts, pine, cashew, macadamia, Brazil nuts etc. This also tastes wonderful on crackers as well as with wholewheat pasta or spaghetti as a quick dinner.

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