Wellbeing & Eatwell Cover Image 1001x667 2023 06 14t124819.939

Vegetarian Lasagne

Vegetarian Lasagne

By: Lisa Guy

These naturally occurring plant compounds have a wide range of health benefits and help prevent chronic diseases such as cancer, heart disease and diabetes.



Prep time

Cook time



  • ¼ head cauliflower, finely chopped
  • 2 carrots, diced
  • 1 large red capsicum, diced
  • 1 large onion, finely chopped
  • 1 zucchini, diced
  • Handful baby spinach, finely chopped
  • ½ cup pesto
  • 2 tins tomatoes, diced
  • 1 tsp Italian dried herbs
  • 4 cloves garlic, minced
  • Pinch sea salt & pepper
  • 300g ricotta
  • 1/3 cup mozzarella
  • 1/3 cup parmesan, shredded
  • Gluten-free lasagne sheets


  • Preheat oven to 180°C. Heat olive oil in a large frying pan over medium-high heat. Add onion, cauliflower, carrot, capsicum, zucchini and spinach. Season with sea salt. Cook for 10 mins or until vegetables are soft and cooked through.
  • Transfer vegetables to a food processor and pulse until finely chopped but not puréed. Transfer to a large bowl. Add ricotta, pesto, sea salt and pepper and stir until well combined. Clean food processor after use.
  • To prepare the tomato sauce, add tomatoes, Italian herbs, garlic and sea salt to a food processor and pulse until combined. Pour into a bowl and set aside.
  • In a 22 x 22cm baking dish, spread tomato sauce on the base. Layer by topping with a lasagne sheet, tomato sauce and 1/3 ricotta mixture. Repeat. For the last layer, cover lasagne sheets in remaining tomato sauce, then top with mozzarella and parmesan.
  • Cover in foil and place in the oven for 45 mins. Take the foil off and bake for another 15 mins. Set aside to cool for 15 mins. Serve.


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Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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