Veggie Lasagne with Tomato Sauce and Almond Cream

This recipe is from the bestseller and cookbook author Attila Hildmann. A delicious lasagne and of course purely plant-based. This is one of the most popular recipes out of his 4 cookbooks. Only high quality ingredients are being used in this recipe, one highlight is the creamy and tasty almond cream. Enjoy!
  • Preparation time: 35 m
  • Cooking time: 60 m


  • 1 egg plant approx. 200g
  • 1 Zucchini approx.160g
  • ½ red bell pepper
  • 1 red onion
  • 3 tbsp. olive oil
  • Sea salt iodized
  • black pepper from the mill
  • 6 lasagne sheets
  • 1 onion
  • 3 garlic cloves
  • 600 g tomatoes
  • 3 tbsp. olive oil
  • 1 tsp. dried oregano
  • 40 g tomato paste
  • ½ tbsp. Organic Veganz Agave Syrup
  • Sea salt iodized
  • black pepper from the mill
  • 1 bunch basil
  • 50 g almond butter white
  • Sea salt iodized
  • black pepper from the mill


  • Wash egg plant, zucchini and bell pepper. Cut the egg plant into small cubes. Cut the zucchini in half and the halfs in slices. Remove the seeds from the bell pepper and cut into 1 cm long pieces. Peel the onion and chop into pieces.

  • Heat olive oil in a frying pan and fry the vegetables at medium heat for about 5 minutes and season with salt and pepper.

  • Preheat the oven to 220°C (200°C fan oven).

  • For the tomato sauce, peel the onion and garlic and chop both finely. Wash the tomatoes and cut into small pieces. Heat the olive oil in a pot and fry the onions in it at medium heat for about 3 minutes, add the garlic and fry for 2 more minutes. Add the tomatoes and oregano and cook everything for 4 minutes. Finally, stirr in tomato paste and agave syrup and season with salt and pepper. Wash the basil, chop the leaves roughly and slowly mix into the sauce.

  • For the almond cream, mix the almond butter with 40ml of water and season with salt and pepper. Cover the bottom of a casserole dish with tomato sauce, then add 2 pasta sheets, vegetables and a little more sauce. Add 2 sheets on top and repeat the process. Cover the casserole dish with aluminium foil and bake for 50 minutes. Take it out of the oven and evenly distribute the almond cream on the lasagne. Bake it for 10 more minutes until the almond cream changes colour. Let it cool down for a bit before serving.

Additional information

From the book “Vegan for starters” from Attila Hildmann. Published by Becker Joest Volk Verlag.