About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Lasagna Primavera

Here is a wonderful pasta dish that Hayley and I really like. It is easy to make and there is lots of room for your own variation with the types of vegetables you use.
I would like to make this with home-made pasta as I do for my non-vegan lasagnas but I haven’t tried it yet. I have a couple recipes for non-egg pasta and will try them very soon. I made this for the recent dojo Fall BBQ and Pot-luck but forgot to bring it out. It was in the oven all night just sitting. Oh well, we had lots to eat without it. I was surprised because almost everyone brought vegan dishes and I didn’t even know that they knew I was vegan now. Strange but wonderful. I think everyone enjoyed themselves and the fantastic food.

Lasagna Primavera
adapted from Vegan Planet by Robin Robertson

6 or more sheets of oven-ready vegan lasagna noodles (if you have a deep baking dish you can add more then the two layers I do)
4 tbsp olive oil, divided
4 shallots, chopped
2 medium organic carrots, peeled and chopped
1 large or 2 medium zucchinis, chopped
8 oz white mushrooms, chopped
1/2 cup green peas (using frozen peas is easiest, no need to defrost first)
sea salt and freshly ground black pepper
30 oz firm tofu (three 10.5 oz packages or 2 16 oz), drained and crumbled
2/3 cup fresh flat-leaf parsley, chopped
4 cups vegan béchamel sauce (recipe follows)
3 cloves garlic
1 1/2 cups vegan bread crumbs

Vegan Béchamel Sauce:
2 tbsp corn oil
3 medium onions, chopped
2 tbsp dry white wine
1/2 cup raw cashews
3 cups unsweetened soy milk
1 cup soft silken tofu, drained
1/2 tsp ground nutmeg
sea salt and freshly ground black pepper


  1. Heat the oil over medium-low, add the onions and cook until soft (8-10 minutes)
  2. Add the wine and take off the heat and set aside.
  3. In a blender, grind the cashews into a powder. Add 1 1/2 cups soy milk and blend until smooth.
  4. Add the remaining 1 1/2 cups soy milk and blend, add the tofu and the onions and blend until smooth.
  5. Add the nutmeg and season with salt and pepper. Set aside.


  1. Preheat the oven to 350 degrees F.
  2. (If not using oven ready pasta, cook your lasagna sheets, spread them out to cool.)
  3. Heat 2 tbsp oil in a large skillet over medium heat. Add the shallots and carrots and cook until soft (8-10 minutes).
  4. Add the zucchini and mushrooms and cook until soft (8-10 minutes).
  5. Add the peas and season with salt and pepper and continue to heat for a couple of minutes.
  6. In a large bowl place the tofu, parsley and vegetables and mix well.
  7. Season if required.
  8. Spray a 9 x 13 baking dish with vegetable spray.
  9. Spread a thin layer of the sauce in the baking dish and add one layer of lasagna sheets.
  10. Add half of the tofu mixture, add some sauce on top.
  11. Continue layering until all the tofu mixture is gone and finally the rest of the sauce.
  12. Heat the remaining oil in a large skillet over medium heat, add the garlic and cook for 30 seconds.
  13. Remove from the heat and add the bread crumbs, stir to combine.
  14. Spread the bread crumbs over the top layer of lasagna sauce and bake for 45 minutes.
  15. Let rest for 10 minutes and serve.

Lasagna Primavera

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