Rice Paper Vegetable Lasagna

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Rice Paper Vegetable Lasagna is easy to make, vegan, gluten-free, awesomely soft, and smooth. While the rice paper takes away traditional wheat pasta, it is a healthier substitute that is as smooth, soft, and chewy as lasagna sheets, yet tastes totally new to your palate.

You may have had a salad roll or vegetable roll at any Vietnamese restaurant than you’ve eaten a rice paper wrapper.  These wrappers are super thin traditionally made from rice, water, salt, and can be filled with virtually any filling. The wrappers are translucent you can see the filling inside and has a nice chewiness to them.

To use the wrapper all you have to do is dip each slice into warm water for 3-5 seconds and place it on each layer as you will when making lasagna. This rice paper wrapper work as your gluten-free substitute for wheat pasta.

Rice Paper Vegetable Lasagna

Serves: 8-10
Cooking Time: 1hr 30 min

Rice has been used for centuries in Ayurveda to reduce inflammatory conditions both internally and externally. It can be consumed as rice water or applied topically to treat skin conditions. Kitchari (mung beans and rice), a traditional Ayurvedic recipe, is just one of the medicinal recipes. Rice, according to Ayurveda, has a predominantly sweet flavor. This means that it is generally grounding, as well as cooling and nourishing. It balances the doshas Vata (air and space) and pitta (water) (fire).


  • For the Lasagna Base:
  • 6 sheets of rice paper
  • 1 medium carrot, cross sliced thinly
  • 300 grams cabbage, sliced into small squares
  • 1 medium zucchini sliced crosswise, thinly
  • 1 tbsp cumin
  • 1 tsp grated ginger
  • 1 1/2 tsp salt
  • 1 tsp white pepper powder
  • Middle filling:
  • 6 sheets of rice paper
  • 500 grams of finely sliced kale
  • 500 grams spinach
  • 1 cup of grated coconut
  • 1 cup cashew nuts
  • 1 cup of dates
  • 1 tsp of salt
  • Top Layer:
  • 500 grams boiled potato until soft
  • 2 tbsp brewers yeast
  • 1 tbsp Himalayan salt
  • 1 tbsp of ginger powder
  • 1 tsp of black pepper
  • 1 tsp fresh nutmeg grated
  • 2 cups pineapple skin tea or plain water
  • Salt to taste



To make the top layer for the lasagna, cook the potatoes until soft.


Add all the ingredients needed for the top layer into a blender. Blend until smooth and separate into two portions, and set aside.


Then, we'll make the base of the lasagna. In a medium-sized pan, add the sesame oil and sauté all spices to be used for the base layer.


Add the vegetables and sauté for 2-3 min and remove from heat keep it half-cooked. Spread the vegetables in a baking tray.


Now take 6 sheets of rice paper and, one by one, dip in water and lay it over the vegetables already spread on the tray. Next, spread one cup of potato sauce over the rice paper thinly.


Next, to make the filling with feeling ;). In a separate medium-sized pan over medium heat, add the olive oil. Once the oil is hot, sauté the kale and season with salt.


When the Kale partially wilts, add the dates, cashew nuts, and grated coconut. Then you can add the spinach. Sauté for about 1-2 minutes.


Place this evenly over the first layer on the baking pan or tray above the rice paper sheet. Next, spread one cup of potato sauce over rice paper thinly.


Place into the oven for 20 mins to grill the top before serving.

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