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Vegan vegetable lasagna served
Tasty and nutritious vegetable lasagna with vegan cheese

Vegan Roasted Vegetable Lasagna

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
A fresh take on the classic, where green spinach and red tomatoes evoke the Italian flag. The difference is in the details: we wilt the spinach just enough to preserve nutrients and roast the vegetables to concentrate their flavor before layering.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking Dish (9x13 inch)
  • Skillet

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Slice the vegetables (zucchini, eggplant, pepper) thinly. Pan-fry them in batches in a little oil until golden.

Tip: Pre-cooking evaporates water, preventing a watery lasagna.
2 ✓

Toss the spinach into the hot pan for a minute just until wilted.

3 ✓

Mix the tomato sauce with crushed garlic, salt, pepper, and chopped basil.

4 ✓

Assemble in the baking dish: Sauce -> Noodles -> Roasted Veggies -> Sauce -> Cheese. Repeat.

5 ✓

Bake at 350°F (180°C) for 30 minutes covered with foil, then 10 minutes uncovered.

6 ✓

Let rest for 15 minutes before serving.

Tip: Resting stabilizes the layers (gelatinization), making it easier to slice.

Ingredients

  • 1 box Lasagna Noodles (approx. 12 sheets)
  • 2 medium Zucchinis
  • 1 medium Eggplant
  • 2 whole Bell Peppers
  • 5 oz Fresh Spinach
  • 2 cups Vegan Mozzarella, shredded
  • 2 cups Tomato Marinara Sauce
  • 3 tbsp Olive Oil
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 bunch Fresh Basil