Nemo’s Lasagne


  • Whole grain (or spelt) lasagne noodles
  • Extra virgin olive oil
  • Zucchini
  • Mushrooms
  • Carrots
  • Leak
  • Onoin
  • Tomato sauce
  • Fresh spinach
  • Plant based milk
  • Spelt flour
  • Optional: seeds (sesame/sunflower…)



Red sauce:

  1. Chop the onions and sauté them in oil.
  2. Add the tomato sauce and spice it up with basil, parsley and black pepper.
  3. Add half of the finely chopped zucchini.

Vegetable sauce:

  1. Cut the leak and sauté in oil.
  2. Add the rest of the vegatables and mushrooms and 2 spoons of tahini.
  3. Mix well, and when cooked, blend it with a hand blender.

Béchamel sauce:

  1. Mix a few spoons of oil (or plant based butter), a few spoons of spelt flour and plant based milk.
  2. Season it with nutmeg.


  1. Begin with a thin layer of red sauce directly on the lasagne dish platter, and add the lasagna noodles.
  2. Top up with the vegetable sauce, add fresh spinach and the noodles.
  3. Start with the red sauce again and make as many layers as you wish.
  4. Make sure all corners are well covered, add some seeds and thinly grated carrots on top.
  5. Put the lasagna in the oven for about 30 min at 180 degrees.

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