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Lasagne Caponata

Lasagne Caponata
Lasagne Caponata


Our good mate Alex dropped into to the studio to make the brand new allplants recipes! We were BLOWN AWAY by this Caponata Lasagne, it’s utterly, utterly delicious & we urge you to make it at home.




  • 3 tbsp olive oil
  • 2 large red onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 2 tbsp mixed Italian herbs
  • 2 tsp chilli flakes
  • 1/4 cup capers
  • 1/4 cup sultanas (or raisins)
  • 1/2 cup pitted olives
  • 3 tbsp tomato puree
  • 1 cup vegetable stock
  • 2 tins chopped tomatoes
  • 2 zucchini (chopped into chunks)
  • 1 eggplant (chopped into chunks)

Middle Layer

  • 3 cups spinach
  • 1/2 cup toasted pine nuts
  • 12 lasagne sheers

Butternut Béchamel

  • 1 squash (chopped into chunks & steamed until soft)
  • 1/2 cup dairy free roux (1/4 cup plain flour & 1/4 cup dairy free butter -melted)
  • 1/2 cup soy milk
  • 1/4 cup nutritional yeast pinch salt


  • Small bunch parsley (chopped)
  • 1/4 cup pinenuts

To serve

  • Rocket


  1. 1.

    Warm some olive oil in a reasonably large pan.

  2. 2.

    Cook the red onions until translucent.

  3. 3.

    Add the garlic & stir them until you’ve released the aroma.

  4. 4.

    Add the vinegars, herbs, chilli flakes, capers, sultanas, olives & stir them all in until they’re all cooking nicely.

  5. 5.

    Add the tomato puree, vegetable stock & stir them in so everything is well covered & the colours have reddened.

  6. 6.

    Add the chopped tomatoes, zucchini, egg plant & stir it all round so the white flesh of the zucchini is red.

  7. 7.

    Put the lid on the pan & simmer the caponata for 30 minutes (stir occasionally).

  8. 8.

    Add a 1 inch thick layer of the caponata into a lasagne dish & flattened it down.

  9. 9.

    Add a layer of spinach, pine nuts & lasagne sheets (double up the sheets for a bigger bite!)

  10. 10.

    Squash everything down & add another layer of caponata.

  11. 11.

    Add another layer of lasagne sheets.

  12. 12.

    Put the Béchamel ingredients in a food processor & whizz the up into a thick liquid.

  13. 13.

    Pour the Béchamel on to the top the lasagne & smooth it out with a spoon.

  14. 14.

    Add the parsley & pine nuts, cover the lasagne with foil & bake it for 40 minutes at 200℃ (392℉) (Take the tin foil off after 30 minute.

  15. 15.

    Take the lasagne out of the oven & Serve immediately with a side salad! BOSH!