Vegetable Noodle Lasagne

Gluten-free, dairy-free, Vegan friendly.

The perfect lasagne for your meat-free Monday (or any day of the week)



5 zucchini (or 4 zucchini & 3 yellow squash)

3 carrots

1 serve of Almond Ricotta

1 cup passata

Italian mixed herbs


Pink Himalayan Sea Salt


Preheat oven to 190°c (375F)

Remove ends from zucchini, carrots, and squash (if using).

Slice 4 zucchini and squash into 5mm (1/4 inch) slices. You can use a mandolin slicer if you have one, otherwise cutting with a knife is fine.

Use a vegetable peeler to turn the carrots into strips.

In a bowl mix passata, Italian herbs, oregano, and salt until combined.


Using a spiral peeler, peel remaining zucchini into spirals.

Reserve a couple of tablespoons of Almond Ricotta


Layer zucchini on the bottom of your lasagne tray, then squash (if using), and carrot

Top carrot with a layer of Almond Ricotta

Carefully smooth a layer of passata on top

Repeat layers until all used.

Mix spiral zucchini and reserved Almond Ricotta gently in a bowl.

Spread over top of Lasagne.

Bake in oven for 45 minutes, until top is golden.

Remove from oven and let rest for 15 minutes before serving.