Rice Paper Vegetable Lasagna

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When making lasagna one especially pops to vivid memory. At Rio+20 Earth submit in Brasil in 2012, there was reportedly 50 000 thousand attendance. Many environmental enthusiasts, activists, journalists, and dignitaries from 180 countries and at the central pavilion tasted various vegan and vegetarian meals at our restaurant. Lasagna has been a massive hit at all events.

It was no exception in Rio de Janeiro. To this day, our team and I always prepare and serve vegan, vegetarian, gluten-free, lasagna at diverse music festivals since 1998 in Portugal and at yoga events, fund raising evnets for our charity owrk around the world and spiritual retreats,. 

Here is artful recipe rendition of Rice Paper Vegetable Lasagna to traditional lasagna, easy to prepare vegan, gluten-free, creamy, soft, and has a superb taste and feel. While the rice paper takes away traditional wheat pasta, it is a healthier substitute that’s delectable, soft, chewy as lasagna does yet tastes new to your palate. You may have had a salad roll or vegetable roll at a Vietnamese or Asian restaurant, then 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 as 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 make lasagna. This rice paper wrapper work as your gluten-free substitute for wheat pasta.

You can purchase rice paper at any Asian store that comes in a square or round shape to fit your tray or recipe you will produce. It requires no cooking, as a vegan lasagna dish does not need to remain in the oven for an extended period. All the vegetables in this lasagna are half cooked; soaking rice paper in water before laying it over the vegetables makes it already soft. These recipes require 15 – 30 minutes instead of 45-50 minutes as the traditional lasagna recipes.

The most important part is bringing the layers together is the final stage of cooking. In the Traditional recipe, the pasta may be precooked and still requires some time for cooking in the oven. With the thin, soaked rice pasta, it’s your decision. As some of you may like your vegetables tender and soft, the lasagna requires 30-40 minutes in the oven. For crunchy vegetable lovers like me, you need only to grill the surface for a few minutes, and the Lasanga is done.

During the mounting process, all the heat that is captured during preparation will slowly cook the vegetables. The lasagna vegetables are easy and quick to cook. Give the recipes a shot, and your friends will be amazed at your “Chef” cooking skills. 

Rice Paper Vegetable Lasagna

Lunch, Dinner Italiano
By Shivananda Serves: 8-10
Prep Time: 60 min Cooking Time: 20 min Total Time: 1 hour 30 mins


  • Top layer Sauce
  • 500 grams boiled potato until soft
  • 2 tbsp brewers yeast
  • 1 tbsp Black salt (Himalayan salt optional)
  • 1 tsp of ginger powder
  • 1/2 tsp of black pepper
  • 1/2 tsp fresh nutmeg grated
  • 2 cups water or pineapple skin tea (optional)
  • Salt according to taste
  • 1st layer vegetable base
  • 6 sheets of rice paper square or round depends on your tray
  • 1 medium carrot, cross sliced thinly
  • 300 grams cabbage, sliced into small squares
  • 1 medium zucchini sliced crosswise, thinly
  • 2 tbsp toasted sesame oil (butter optional)
  • 1 tsp cumin
  • 1 tsp grated ginger
  • 1 1/2 tsp salt and some according to taste
  • 1 tsp white/black pepper powder freshly ground
  • 2nd layer vegetable filling
  • 6 sheets of rice paper square or round depending on your tray
  • 500 grams of finely sliced kale
  • 500 grams spinach large leaves
  • 1 cup of grated coconut
  • 1 cup roasted cashew nuts cracked
  • 1 cup of dates pitted
  • 1 tsp of salt and some as per taste


Sauce layer


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.

1st layer vegetable base


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.

2nd layer vegetable filling


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.


The rice paper can be purchased at any Asian store. It requires no cooking. The lasagna does not need to remain in the oven for an extended period of time. These Vegan recipes requires 10 - 20 minutes to grill the surface instead of baking 45-50 minutes as the traditional lasagna recipes.

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