The reason I’ve put ‘lasagna’ in quotation marks is because lasagna actually refers to individual pasta sheets rather than the dish as a whole. However, I’m using the term here to describe a dish made with several layers, alternated with sauce. In this case the layers are potato, courgette and mixed peppers. The sauce is basil and tomato with sundried tomatoes and black olives.
Tasty and easy to make, the only thing that’s time consuming is the baking (circa 1 hour 30). But all the prep work is really simple and then you can sit back, tuck into a glass of wine and good book while you wait for your delicious warming winter meal.
This lasagna is packed with veggies and flavour. The sunflower seed topping adds a creaminess without the need for artificial (store-bought) vegan cheese. I’m afraid can’t take credit for the delicious topping as it’s adapted from a recipe in RAWvolution* by Matt Amsden. All I’ve done is omit the garlic to make it FODMAP friendly.
Sunflower seeds are great for a creamy sauce, especially as we (low-FODMAPers) can’t use cashews. The good news is that sunflower seeds are a lot cheaper than cashews!
The veg filling is easy: sliced courgettes, peppers and potatoes. You don’t have to stick to my recipe, you can use this as a base and mix it up however you like, using spinach, carrots or whatever you have on hand.
This serves eight so it’s perfect if you have a big family or are having friends over. Even if it’s just one of you, make it anyway!
It’s deliciously satisfying, savoury and comforting!
*If any of you are into raw food or have loved ones who are, I really recommend Matt Amsden’s book. I’ve read loads of raw food books and this is my absolute favourite. I’m not being paid to say this, I don’t even know the guy I just really love his book!
Enjoy!
Easy Vegan Lasagna
Ingredients
- 4 or 5 medium red potatoes circa 600g
- 2 medium courgettes
- 2 large Peppers 1 red, 1 green
- For the sauce
- 1 tbsp garlic infused olive oil goo
- 6-8 spring onions greens only
- 2 cans tinned tomatoes
- 2 tbsp tomato puree
- 1/2 tsp turmeric
- 1/2 tsp cayenne
- 1/2 tsp red pepper flakes optional
- 2 tsp dried oregano
- 1 tbsp fresh basil washed and chopped
- 6-8 sundried tomatoes
- 20 pitted diced black olives
- For the ‘cheese’
- 1 1/3 cups sunflower seeds finely ground
- 1/4 cup tamari
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 175C
- Wash, peel and slice the potatoes
- Wash, top and tail then slice the courgettes, lengthways
- Wash and slice the peppers, however you want I do mine in strips, lengthways
- Put the goo in a non-stick frying pan, add the spring onions and stir continuously for circa 1 minute on a low heat. Add the tinned tomatoes, spices, herbs and puree and mix well, to combine. Turn off the heat add the sundries tomatoes and olives and mix
- In a baking dish lay out half of your potato slices, then half your courgette slices, and half your peppers
- Use half the tomato sauce to cover your vegetable layers
- Layer the remaining courgettes and peppers and cover with the rest of the tomato sauce
- Top with your remaining potato slices
- Cover with foil and bake for 1hour 20
- Meanwhile make your sunflower seed cheese - place all the cheese ingredients in a blender and blend until smooth
- After 1 hour 20, remove the foil and evenly spread out your ‘cheese’. Then bake for a further 10-15 minutes
- Serve and Enjoy!
Do you soak the sunflower seeds? Thank you for posting these. I am new to low fodmap.
Hi Amber, You’re welcome! I’m glad you stumbled upon my blog. No, I don’t soak the sunflower seeds.
Low-FODMAP can be hard when you first start but remember it’s only short term. Feel free to get in touch if you have any questions and best of luck with it. I hope you enjoy the recipe, I’d love to know what you think!
Thank you so much! I am so excited to make some of your recipes! I am prepping this tomorrow. I have also found it is a lot easier to prep one day for the week instead of coming home from work exhausted and starving. 🙂
I completely agree! When I was at collage my drama teacher said ‘failing to prepare is preparing to fail’ and I think that definitely applies to the low-FODMAP diet, particularly at the start. I usually spend a few hours on a Sunday meal-prepping while watching old reruns of ‘Modern Family’, pure bliss!