Go Back
A neatly cut slice of beetroot lasagne served on a round ceramic plate.

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
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