Name: Rainbow Lasagna
Prep time: 10 min
Cook time: 1 h 20 min
Yield: 8
Cuisine: Western
Ingredients: 800g tinned tomatoes - for the tomato layer; 1/2 onion - for the tomato layer; 2 cloves garlic - for the tomato layer; 1 tsp italian herbs - for the tomato layer; 2 beetroots, peeled - for the beetroot layer; 1/2 onion - for the beetroot layer; 2 tbsp water - for the beetroot layer; 300g vegan ricotta - for the spinach ricotta layer; 300g baby spinach - for the spinach ricotta layer; 2 tbsp milk - for the spinach ricotta layer; 700g pumpkin - for the pumpkin layer; 1 tsp peanut butter - for the pumpkin layer; 2 cloves garlic - for the pumpkin layer; 1/2 tsp ground nutmeg - for the pumpkin layer; 2 tbsp water - for the pumpkin layer; 15 whole wheat lasagna noodles - for the other ingredients; 100g vegan cheese - for the other ingredients; 40ml hot water - for the other ingredients; 1 tbsp olive oil - for the other ingredients; Salt, to taste - for the other ingredients; Pepper, to taste - for the other ingredients

Prepare the vegetables

Preheat oven to 350°F / 180°C.
Roughly chop onion, beetroot and pumpkin. Transfer everything and cloves of garlic to a large baking tray. Drizzle with a little bit of olive oil and a generous sprinkle of salt and pepper. Toss until everything is evenly coated. Keep the different vegetables separate for easy separation later on. Bake for 30-40 minutes or until pumpkin and onion are tender.

Make the spinach ricotta layer

Meanwhile, make the spinach ricotta layer. Place baby spinach in a microwave-safe container. Cook in a microwave on high for 1 to 2 minutes or until wilted. Let cool slightly, then cut up the spinach a little using kitchen scissors. Stir in vegan ricotta and mix until combined. Season to taste with salt. Set aside.

Make the tomato layer

Once the vegetables are done baking, remove from heat. Transfer half the onion and 2 cloves roasted garlic to a large nonstick skillet. Add the rest of the ingredients for the tomato layer. Simmer on medium heat for 10-15 minutes until thickened to pasta sauce consistency. Remove from heat and set aside.

Make the beetroot layer

Add the roasted beetroots and the rest of the onion to a food processor. Process until smooth (or leave it slightly chunky if you prefer more texture). Season to taste with salt and pepper and set aside.

Make the pumpkin layer

Add the roasted pumpkin, 2 cloves roasted garlic, peanut butter, nutmeg and water to a food processor. Process until smooth. Season to taste with salt and set aside.

Assemble

In a large, deep baking dish, spread half of the tomato sauce at the bottom. Add a layer of lasagna sheets.
Spread all the pumpkin mixture on top of the lasagna sheets. Add another layer of lasagna sheets.
Spread all the spinach ricotta mixture on top of the lasagna sheets. Add another layer of lasagna sheets.
Spread all the beetroot mixture on top of the lasagna sheets. Add another layer of lasagna sheets.
Spread half of the rest of the tomato sauce on top of the lasagna sheets. Add another layer of lasagna sheets.
Spread the rest of the tomato sauce on top and top with shredded vegan cheese.
Pour a little bit of hot water into the four corners of the baking dish. This will help keep the the lasagna moist.
Bake at 180 degrees celsius for 35-40 minutes.
Remove from heat and cut into slices. Enjoy!

Notes

Leftovers will keep in an airtight container in the fridge for 3-5 days.
To save time, feel free to prepare all the different layers ahead of time, keep them in separate containers in the fridge, and just assemble right before baking!
For convenience, you can use your favorite store-bought pasta sauce for the tomato layer instead of making it from scratch.
You can use cashew cheese instead of vegan ricotta.

Rainbow Lasagna