Roast Vegetable Lasagne

Posted by Lorna Macchia on

With a rich Italian heritage we love a good pasta dish, but prefer to keep our gluten intake low. This family favourite (and often part of our festive feasting) is made with  homemade gluten free, sweet potato lasagne sheets and pasta sauce, and although it takes a bit of time (and makes a bit of a mess) it is definitely worth the effort!  Rich in phytonutrients and full of flavour, we recommend using the best organic produce you can find, for the tastiest result. Put on some good music and enjoy creating this delicious dish for family & friends.

Preparation Time: 1 1/2 hrs

Cooking Time: 2-3 hours

Serves: 6-8 People

We use all organic or biodynamic ingredients.

Lasagne sheets

  • 6 small or 4 medium sweet potatoes
  • 1 ½ cups cassava flour
  • ½ tsp high quality salt


  • ½ medium pumpkin, seeds removed, thinly sliced
  • 2 red capsicum, seeds removed, thinly sliced
  • 3 zucchini, cut into thin slices
  • 3 red onions, peeled and sliced
  • 2 tbsp extra virgin, cold pressed olive oil
  • 8 large field mushrooms or 14 button mushrooms, thinly sliced
  • 3 cloves garlic, peeled and crushed
  • 3-4 sprigs thyme, leaves removed
  • 1 handful of continental parsley, finely chopped
  • 2 tbsp extra virgin, cold pressed olive oil

Tomato Sauce

  • 1 brown onion, peeled and chopped finely
  • 1 tbsp spring water & extra if needed
  • 4 cans of crushed tomatoes
  • 2 tbsp vegetable stock paste (or 2 -3 tsp high quality salt)
  • Handful of fresh basil


  • 250 g grass fed parmesan cheese, grated
  • 150 g soft goats cheese
  • Additional fresh basil to top


Lasagne sheets

  • Cut sweet potato into chunks (6-8 per potato)
  • Place sweet potato in saucepan with 1 cup water and put on medium heat.
  • Bring to boil, cover pan and allow to simmer for around 15-20 mins until sweet potatoes are cooked through
  • Remove from pan and allow to cool.
  • Mash well or blend in food processor.
  • Add cassava flour to sweet potato mash and mix in well until it forms a dough.  (Add a little more cassava if required)
  • Dust bench with cassava flour.  Take a handful of dough and roll into a ball.  Roll out on floured bench with rolling pin until it forms a (rough) lasagne sheet.  Repeat until all the dough has been used.  Let sheets dry on bench until required.


  • Heat oven to 200oC
  • Layer pumpkin, zucchini, capsicum and onions on oven trays lined with parchment paper
  • Drizzle with 2 tbsp olive oil
  • Roast in oven for around 35 minutes or until vegetables cooked
  • Remove from oven.
  • Heat large frypan over medium heat and add 2 tbsp olive oil, garlic, mushrooms, thyme and parsley
  • Cook for around 10 minutes until mushrooms softened.  Set aside   

Tomato Sauce

  • Place chopped brown onion in large saucepan with 1 tbsp water and place over medium heat.
  • Allow onion to soften in water (~10 mins)
  • Add tomatoes, vegetable stock and basil, bring to the boil, then turn down heat and simmer covered for 2-3 hours, adding a little water from time to time as required.
  • Blend the sauce with a stick blender and keep warm.

Putting Together

  • Preheat oven to 180oC
  • Use a large or 2 medium lasagne trays, and spread a little tomato sauce over the bottom of the dish
  • Place a layer of sweet potato pasta sheets (you can cut to make them fit neatly) over the bottom of the tray, then spoon over another thin layer of tomato sauce.
  • Top with roast pumpkin & capsicum
  • Sprinkle with 1/3 of the grated parmesan and the goats cheese
  • Layer with more pasta sheets, and top with tomato sauce
  • Spread the zucchini, onions &  mushroom mix on top and cover with another 1/3 of the cheese
  • Top with remaining pasta sheets and pour over remaining tomato sauce
  • Cover with remaining cheeses, and sprinkle with torn basil leaves
  • Add ¼ - ½ cup water to tray, and place in oven
  • Bake for 25-30 minutes  


Serve warm with a fresh green salad and a beautiful organic red!


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