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Vegan Roasted Vegetable Lasagna served
Nutritious and tasty vegan roasted vegetable lasagna

Roasted Vegetable Vegan Lasagna

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Lasagna is more than pasta: it's the art of construction. In this rustic plant-based version, lack of meat is compensated by intense flavor of roasted vegetables and tomato umami richness. The secret is vegetable prep: we rid them of excess water so result isn't a soup bowl but a firm, sliceable, layered wonder.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large skillet (for ragout)
  • Baking pan or lasagna dish (approx 9x13 inch)
  • Cutting board
  • Knife

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Cut vegetables (zucchini, eggplant, pepper) into small 1/2-inch cubes. Finely chop onion.

Tip: Small diced vegetables (brunoise style) fit better between pasta layers and stabilize structure.
2 ✓

Heat oil in large skillet. Add onion and sauté until translucent.

Tip: Add pinch of salt to onion right at start to help release moisture and soften faster.
3 ✓

Add diced eggplant, zucchini, and pepper to skillet. Fry on high heat 8-10 minutes until colored and juices evaporate.

Tip: Frying (Maillard reaction) deepens flavors. If just steamed, ragout becomes tasteless and watery.
4 ✓

Grate garlic into it, sprinkle with oregano, stir, and fry another 30 seconds until fragrant.

Tip: Always add garlic at end as it burns fast and becomes bitter.
5 ✓

Pour in canned tomatoes. Season with salt, pepper, and sugar. Simmer on medium 15-20 minutes until thickened.

Tip: Sauce needs to be thin enough to cook noodles but thick enough not to run.
6 ✓

Stir torn fresh basil into ragout at end of cooking.

Tip: Heat destroys basil oils, so add only at last moment.
7 ✓

Preheat oven to 350°F (180°C). Spread little sauce on bottom of pan.

Tip: This prevents bottom noodle layer from burning or sticking.
8 ✓

Place noodle layer, ladle on vegetable ragout, sprinkle with little vegan cheese. Continue layering (noodle-ragout-cheese) until finished. Top with ragout and plenty of cheese.

Tip: Ensure sauce reaches corners, otherwise noodle edges stay hard.
9 ✓

Cover with foil and bake 30 minutes.

Tip: Under foil, steam cooks noodles.
10 ✓

Remove foil and bake another 10-15 minutes until cheese browns on top.

Tip: If you have broiler, turn on for last 2 minutes for crispy cheese.
11 ✓

Remove from oven and let rest at least 15-20 minutes before serving. This is CRITICAL step!

Tip: Hot lasagna is runny. While cooling, structure sets (starch and pectin bind), so you can cut nice squares.

Recipe FAQ

Why is lasagna watery?
Vegetables (especially zucchini and eggplant) release lot of water. Important to boil off their juice in ragout or pre-roast them.
Need béchamel sauce?
This recipe is tomato-based, 'ragout-centric', so juiciness comes from veggie sauce, but you can make vegan béchamel for creaminess too.

Ingredients

  • 12 whole Lasagna Noodles (egg-free)
  • 8 oz Zucchini
  • 8 oz Eggplant
  • 1 whole Red Bell Pepper
  • 1 whole Onion
  • 3 cloves Garlic
  • 2 cans Diced Tomatoes (28 oz total)
  • 5 oz Vegan Cheese (shredded)
  • 4 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Dried Oregano
  • 1 bunch Fresh Basil
  • 1 tsp Sugar