I’m constantly coming up with new recipes that my entire family can enjoy. I try my best to incorporate familiar flavours and nutritionally dense ingredients into approachable recipes. I decided to tweak my recipe for vegan lasagna, just to mix things up for my hungry gang.


This time, I decided to add a creamy potato base to my lasagna. It mimics the cream and cheese you would find in traditional lasagna, and adds another layer of flavour and texture to the finished product. Aubergines make up the bulk of this lasagna, adding a meat-like texture and a pleasing flavour when seasoned with the cumin, coriander, garlic and tomatoes. The cauliflower top crisps up slightly in the oven, giving the illusion of cheese and a ton of antioxidants, vitamins, minerals and protein. By slicing the cauliflower medallions very thinly, they have the chance to cook through properly, making every bite perfect.


The best part about this recipe is that it can be prepped in advance, making it an easy and delicious option for a mid-week family dinner. The potato cream can be made up to two days in advance and kept in the fridge. The cauliflower can be cut into medallions up to two days in advance, as well, and the aubergine puree can be made up to a day in advance. If you really want to speed up the dinner-making process, layer the lasagna in a baking dish up to a day in advance, and then just bake it when you’re ready to eat!


This healthy dinner is a favourite in my house, and will be a favourite in yours as well! For added nutrition, flavour and texture, add any roasted vegetables you like in between the layers, to make the lasagna your own. Eating well should be something your whole family can enjoy! Eat well to live well.

Vegan Lasagna
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Main Course
For Aubergine base:
  • 3 Aubergines
  • Olive oil
  • 1 head of Garlic
  • Himalayan pink salt
  • 1 tsp Cumin ground
  • 1 tsp Coriander ground
  • 1 tbsp Tomato purée
For Potato base:
  • 6-10 Potatoes
  • 1/4 cup Oat cream
  • 2 tbsp Nutritional Yeast
  • 1 tsp Nutmeg ground
  • Himalayan pink salt
  • Cauliflower, cut into medallions
  • Olive oil
  • Cumin
  1. Preheat oven to 185C (365F)

    2. Brush the aubergines and garlic with olive oil and season with salt. Bake for 20-25 minutes. Once cooked, transfer to a food processor and puree until smooth, add Cumin, Coriander, tomato purée and salt.

    3. Boil potatoes until soft. Mash, and add cream, salt, nutmeg and nutritional yeast.

    4. Using a baking dish, fill the bottom with a small amount of the aubergine followed by the mashed potato.

    5. Add the cauliflower, to the top of the potato layer, brush with olive oil, season with salt and cumin and bake for 15-20 min until cauliflower is golden colour. Serve immediately.

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