Creamy Beetroot Lasagne with Lupin Sheets (Dairy-Free, Low GI & Nightshade-Free)

Dairy-free | Nightshade-free | Gluten-free | Low GI | Anti-inflammatory

Looking for a lasagna that’s creamy, vibrant, gut-friendly and totally nightshade-free? This Beetroot Lasagne with Lupin Pasta Sheets is the perfect balance of earthy, sweet roasted beetroot, herbed tofu filling, and a rich, dairy-free cashew cheese top layer.

Made for those who want the comfort of lasagna without heavy tomato sauces or inflammatory ingredients, this recipe is a colourful and nutrient-dense crowd-pleaser. It’s high in plant-based protein, easy on digestion, and looks as stunning on the plate as it tastes.

Creamy Beetroot Lasagna with Lupin Sheets (Dairy-Free, Low GI & Nightshade-Free)

This Creamy Beetroot Lasagna isn’t just a treat for the eyes, it’s nourishing, grounding, and bursting with flavour. Whether you’re prepping ahead for the week or serving guests, this lasagna is proof that whole food cooking can be bold, satisfying, and beautiful.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 288 kcal

Ingredients

  

For the Beetroot Sauce

• 3 cups beetroot puree (steamed or roasted beets blended until smooth)
• 1 large onion, diced
• 4 cloves garlic minced
• 2 tbsp olive oil
• 2 tsp dried thyme
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp nutmeg
• 1/2 cup coconut cream
• 2 tbsp apple cider vinegar or lemon juice
• Sea salt & black pepper to taste

For the Filling

• 450 grams firm tofu crumbled
• 450 grams mushrooms finely diced
• 2 tbsp tamari
• 2 tsp garlic powder
• 1 tsp ground turmeric
• 1/2 tsp black pepper

For the Cashew Cheese Top Layer

• 1 1/2 cups raw cashews soaked minimum 1–2 hours
• 1 cup plant-based milk
• 4 tbsp nutritional yeast
• 2 tbsp lemon juice
• 2 garlic cloves
• salt and pepper to taste

For Assembly

• Lupin lasagne sheets, (or any preferred low-GI pasta sheets, or long zucchini slices)

Instructions

 

Make the Beetroot Sauce

• In a large pan, sauté diced onion in olive oil until soft and translucent.
• Add garlic, thyme, cumin, smoked paprika, and nutmeg. Cook for 1 minute until fragrant.
• Stir in beetroot purée, coconut cream, and apple cider vinegar or lemon juice. Simmer for 5–10 minutes.
• Blend for a smooth texture (optional). Season to taste.

Prepare the Filling

• In a separate pan on medium, sauté the crumbled tofu and mushroom with tamari, garlic powder, turmeric, and pepper until golden and moisture has released from the mushroom.

Blend the Cashew Cheese

• Add soaked cashews, plant-based milk, lemon juice, garlic, nutritional yeast, and salt to a blender. Blend until creamy.
• Taste and season.

Assemble the Lasagne

• In a large lined or greased baking dish:

  Spoon a layer of beetroot sauce

  Add lupin lasagne sheets

  Spread the tofu filling

  Repeat: beet sauce → pasta → tofu filling → beet sauce

  Finish with a final layer of beet sauce and spoon over the cashew cheese.

  Sprinkle a little extra dried thyme and nutritional yeast flakes on top (optional).

Bake & Serve

• Cover with foil and bake at 180°C (350°F) for 25–30 minutes
• Remove foil and bake for another 10–15 minutes until top is golden
• Let cool for 10 minutes before slicing

  Garnish with fresh herbs and serve warm

Notes

Nutritional Breakdown (Per Serving)

• Calories: ~288 kcal
• Protein: ~15g
• Fat: ~19g
• Carbs: ~14g
• Sugar: ~5.3g
• Fibre: ~3.3g

 

Keyword anti-inflammatory dinner recipe, beetroot lasagna, dairy-free lasagne, gluten-free lasagne, low GI pasta bake, nightshade-free lasagne, plant-based lasagne sauce, That Health Cook