Vegetarian Lasagna



• 6 rye wrap sheets
• 2 packets of vegan mince
• 1 -2 bottles of Toscano Passata
• 1 can of crushed tomatoes• 1/2 brown onion
• 1/2 red onions
• 1 carrot
• 1 garlic clove
• Italian herbs
• light cheese or vegan cheese approx. 200-250g


• 2.5 cup of soy milk
• 2.5 tbs corn starch
•  1/4 cup nutritional yeast
• pinch of salt and pepper


  1. Preheat oven to 180•c
  2. Sauté the diced Onion, garlic and carrot until fragrant.
  3. Add in the veggie mince and cook evenly.
  4. Add in the Toscano Passata, crushed tomatoes & herbs and simmer for 10-15.
  5. Place a small pot on medium heat and place all the ingredients for the Bechamel.
  6. Whisk well making an ‘8’ shape and stir continuously to avoid clumping. Once slightly thickened, remove from the heat.
  7. In a large dish, spoon some of the mince mixture, followed by some bechamel, then a sprinkle of cheese and wraps, repeat the process until the mix is gone.
  8. Save a little bechamel and some additional cheese to poor on top with a sprinkle of herbs. Bake for 30 minutes covered with foil and another 10-15 without.
  9. Enjoy!

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