Italian flag lasagne recipe


  • Yield: 6 Servings


  • 1 cup (150 g) macadamia nuts
  • 27 lasagne sheets, plain or spinach, or use half and half
  • Olive oil, for frying
  • 2 courgettes, very thinly sliced
  • 5 tbsp Vegan pesto, plus extra to serve
  • 4 tbsp nutritional yeast
  • 2 yellow peppers, deseeded and sliced
  • 1 cup (250 ml) soy cream or oat milk
  • 600 g passata
  • 1 tbsp garlic puree
  • 2 tbsp tomato and basil puree
  • 80 g vegan cheese, grated (optional)
  • Basil sprigs, to garnish
How to Make It
  1. Preheat the oven to 180°C/160°C Fan/350°F/gas 4.
  2. Soak the macadamia nuts in a small bowl of water for at least 1 hour. Soak the pasta sheets in warm water until ready to use.
  3. Heat a generous helping of olive oil in a pan over a very low heat and cook the courgette slices until they begin to wilt and soften. Take off the heat, stir in the pesto and set aside.
  4. Drain the nuts and add with the nutritional yeast, yellow peppers and soy cream or oat milk to a blender and blend into a smooth sauce.
  5. Add the passata and tomato and garlic purées to a bowl and stir together.
  6. Drain the pasta sheets. In a 20 cm (8 in) square baking dish, spread 2 tablespoons of red sauce over the base of the dish, then add a layer of plain pasta sheets – you will probably need 3 per layer, overlapping. Top these with a layer of red sauce, then cover with the green sheets. Cover with the white sauce, then a layer of white sheets. Spread these with pesto and cover with the courgette slices and green pasta sheets. Repeat this process until you have 6–9 layers. Finish with a layer of red sauce and then white sauce on top.
  7. Cover the dish with tinfoil and bake in the oven for 40 minutes, until the pasta is cooked through and tender.
  8. After 40 minutes, if you like, you can add a layer of grated cheese, then remove the tinfoil and bake for a further 10 minutes.
  9. Remove from the oven and allow the lasgne to rest for 5 minutes, then slice up carefully, trying to maintain the layers as much as possible. Garnish with a teaspoon of pesto and sprig of basil.

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