This vegan roasted vegetable lasagna is a delicious, healthy and has so much flavor. It’s a twist on the classic Italian dish. Layers of roasted vegetables such as eggplant, zucchini, and bell peppers are sandwiched between creamy vegan ricotta and tomato sauce, and topped with vegan cheese.

Indulge in a comforting meal with vegan roasted vegetable lasagna. It’s a hearty and satisfying dish. Perfect for a cozy dinner or entertaining guests. This plant-based lasagna is a crowd-pleaser! Plus, it’s easy to make and can be customized to your liking. Try it tonight and taste the deliciousness!

What to serve with

  • Garlic bread: This classic side dish is perfect for soaking up any leftover tomato sauce.
  • Simple green Side Salad: A fresh green salad with a simple vinaigrette is a great way to balance out the richness of the lasagna.
  • Roasted vegetables: Roasted vegetables such as broccoli or Brussels sprouts can be a delicious and healthy addition to the meal.
  • Grilled or sautéed mushrooms: These earthy and flavorful vegetables are a great complement to the hearty lasagna.
  • Crusty bread: A slice of crusty bread with a little bit of vegan butter is a perfect accompaniment to a bowl of lasagna.

Tips for buying vegan lasagna noodles

When shopping for vegan noodles or pasta the package may not specifically say vegan, and you may need to look at the ingredients. There are brands that are vegan or vegetarian that use wheat and water only. And another option is to look at gluten free pastas or noodles. There are brands that use only rice and water, and other non-gluten flours with water.

Storage tips

Vegan roasted vegetable lasagna can be stored in the refrigerator for up to 4-5 days. To store, cover the lasagna tightly with plastic wrap or aluminum foil and place it in the fridge.

If you want to store it for longer, you can freeze the lasagna for up to 3 months. To freeze, cover the lasagna tightly with plastic wrap and then wrap it with aluminum foil or place it in a freezer-safe container. Thaw the lasagna in the fridge overnight before reheating.

When reheating, you can either heat individual portions in the microwave or reheat the entire lasagna in the oven at 350°F (175°C) until heated through. If the top is browning too quickly, cover it with foil to prevent burning.

Vegan Roasted Vegetable Lasagna

This vegan roasted vegetable lasagna is a delicious, healthy and has so much flavor. It's a twist on the classic Italian dish. Layers of roasted vegetables such as eggplant, zucchini, and bell peppers are sandwiched between creamy vegan ricotta and tomato sauce, and topped with vegan cheese.
Print Recipe
Vegan Roasted Vegetables Lasagna in a white pan with basil garnish

Ingredients

  • 1 16 oz box vegan lasagna noodles
  • 1 large eggplant, sliced into 1/4 inch rounds
  • 2 large, zucchinis, sliced into 1/4 inch rounds
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 1 28 oz can of crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon dried basil
  • ¾ tablspoon oregano
  • salt and pepper to taste
  • ½ cup vegan ricotta cheese (optional)
  • 2 cups vegan mozzarella cheese

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Place the eggplant, zucchini, red pepper, and onion on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes or until vegetables are tender and lightly browned.
  • In a large skillet over medium heat, sauté garlic in 1 tablespoon of olive oil until fragrant, about 30 seconds. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper, stirring until combined.
  • Reduce heat to low and let the sauce simmer for 20 minutes, stirring occasionally.
  • Cook the lasagna noodles according to the instructions on the package, then drain and set aside.
  • Reduce the oven temperature to 375°F.
  • Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish. Place a layer of lasagna noodles on top of the sauce, followed by a layer of roasted vegetables.
  • Repeat these layers until you have used up all the vegetables and noodles, ending with a layer of noodles.
  • Spread the vegan ricotta cheese (if using) over the top layer of noodles, then sprinkle the vegan mozzarella cheese on top.
  • Cover the baking dish with foil and bake for 20 minutes
  • Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted.
  • Let the lasagna cool for a few minutes before slicing and serving.

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