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Irene’s Lasagne

A flavourful lasagne done Irene’s way.

Recipe by: Irene Margolis

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  • 1.Add +/- 2-3 tbsp olive oil to a pan and saute onions until translucent and just starting to brown.
  • 2.Remove, saute carrots - sliced thin with a bit of dill and salt until al dente
  • 3.Remove, add mushrooms (sliced) saute until just browning, remove (leaving water behind)
  • 4.Remove, add a tbsp of oil if necessary - slice broccoli into thin slices and saute until al dente with a bit of salt and smoked paprika
  • 5.Add spinach, put on the lid and switch stove off.
  • 6.Notes: * Taste all individual veggies pre-stacking and season if necessary. * You can add garlic and chilli and onions should you wish to.
  • 7.Blend the milk and cheese sauce powder together and spoon some into the bottom of a large oven dish - just enough to cover the bottom. Spread 4 lasagne sheets to cover the bottom.
  • 8.Sprinkle 1/2 the onion and all carrots over this.
  • 9.Now add another layer of lasagne sheets (3-4) cover with cheese sauce mix
  • 10.Layer remaining onion and mushrooms and top with lasagne and cheese sauce and black pepper.
  • 11.Layer spinach and layer with all remaining lasagne sheets and cheese sauce
  • 12.Cover loosely with a lid of tin foil and let sit for 30 mins - 1 hour
  • 13.Bake at 170 degrees for 2 hours (still covered)
  • 14.Remove from oven and sprinkle with cheese and smoked paprika
  • 15.Bake at 180 degrees until the cheese is melted and browning
  • 16.Serve with a salad.

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You'll need:

  • 500g Lasagne sheets
  • 1l Plant milk
  • 1/2 cup Irene's Cheese Sauce Powder
  • 2 Onions - roughly chopped
  • 5 Medium carrots
  • 2 Packets of spinach or 1 bunch of swiss chard
  • 2 Punnets mushrooms
  • 1 Broccoli head
  • Salt
  • Pepper
  • A dash of smoked paprika
  • Olive Oil
  • 1 Block of Irene's Meltme or Mozzarella cheese
  • A bit of fresh dill