Green Vegetable Lasagna (Vegan-Friendly)
Prep time
Cook time
Total time
Quick and vegan-friendly Lasagna made with green vegetables and mushrooms!
Recipe type: Vegetarian
Cuisine: Italian
Serves: 3
  • 1 zucchini
  • 500 gr button mushrooms (finely chopped)
  • 1 head broccoli (chopped)
  • 1 can of organic coconut cream
  • 1 clove of garlic
  • Pasta for lasagna
  • Vegan cheese
  • Oil (for cooking)
  • Italian herbs (to your taste)
  • Salt
  1. In a medium pan, add the oil and the garlic.
  2. Before the garlic turns brown, add the mushrooms and sauté.
  3. Then, add the coconut cream and stir until its well incorporated.
  4. Cook until thick and season with salt and herbs.
  5. Reserve.
  1. Have the zucchini thinly sliced and set aside.
  2. Break the broccoli head and boil for 10 minutes. Remove from water and chop in small pieces.
  1. In a medium tray, spread a little of the sauce on the bottom and add the first sheets of pasta.
  2. Next, add a little more of the sauce and spread evenly.
  3. Add the zucchini slices, then the broccoli.
  4. Lastly, add the cheese.
  5. Now repeat, adding the pasta, the sauce, vegetables and cheese until the top of the tray.
  6. On the last layer, top it off with cheese and oregano or Italian herbs.
  7. Cook in the preheated oven (180C) for about 20-30 minutes.
Recipe by Eat Yourself Green at