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You are here: Home | Vegan Italian Recipes | Vegan Roasted Vegetable Lasagna

Vegan Roasted Vegetable Lasagna

February 20, 2009

roasted vegetable lasagna
This roasted vegetable lasagna is so full of flavors and healthy ingredients, it takes the guilt out of eating this usually calorie-packed Italian favorite.

I used almost every veggie I had in the refrigerator for this lasagna, and I would have used more if I had them, believe me. There’s spinach and coriander in here, melded into a smooth, creamy, tofu sauce, along with eggplant, red and orange peppers and juicy tomatoes. Zucchini would have been great here, or even mushrooms.

The tofu made for a delicious sauce, adding healthy protein to an already nutritious dish. I added some vegan mozzarella cheese to the lasagna, but if you can’t find it, leave it out. I’d advise that you whip up some extra tofu sauce instead and use that to smother the top layer, instead of the cheese. Do cover the noodles in the top layer with something, though, or they will harden up when baked.

There’s some work involved in making this lasagna because you do have to roast all the vegetables first and make the sauce. But believe me, it is not a lot compared to the work you’d put into making any other lasagna. And the flavor’s so gorgeous, it is totally worth any effort.

I used no-boil lasanga noodles which are shorter, so I ended up layering them widthwise into the pan, rather than lengthwise as one would do with the more regular, longer version of lasagna noodles. This was my first time using no-boil noodles, and I must say they worked quite well and took away the fuss of first boiling the lasagna noodles before you can layer them.

I have been having a busy week, so I’ll say goodbye for now. Enjoy your weekend, dear folks, and if you have some time on hand for an incredible meal– try this one!

This lasagna goes to my It’s A Vegan World: Italian event. There’s still plenty of time before the Feb. 28 deadline, so get rolling, all you amazing cooks! Remember, you can send more than one entry and non-bloggers are also very welcome.
roasted vegetable lasagnaVegan Roasted Vegetable Lasagna

Ingredients:

1 package no-boil lasagna noodles. If using the regular noodles, cook first according to package instructions.

2 cups vegan mozarella cheese (I used Vegan Gourmet), crumbled

3 large bell peppers (any color), roasted directly on an oven rack, with the oven preheated to 350 degrees. Turn occasionally until the skin has charred and wrinkled uniformly all around the pepper. Remove, and when the peppers are cool enough to handle, peel off the skin and discard along with the seeds and stalk. Chop into thin strips and put in a bowl.

1 large eggplant, sliced into 1/3-inch-thick slices, set the slices down on a lightly oiled baking sheet. Sprinkle salt and pepper on the slices and drizzle a little bit of olive oil on each. Place under the broiler and let the slices broil for three minutes until they are turning golden. Flip the eggplant slices and broil another three minutes until the eggplant is quite tender. When cool enough to handle, slice the eggplants and place in the bowl along with the peppers.

3 large beefsteak tomatoes, halved. Place the tomatoes, cut side up, on a lightly oiled baking sheet. As with the eggplants, season with salt and pepper and drizzle some olive oil on the tomatoes. Bake in a 425-degree oven for about 30-40 minutes or until the tomatoes are turning golden and are quite soft. Remove, slice when cool to the touch, and add to the bowl containing the other roasted veggies.

For the sauce:

Saute in 1 tsp olive oil:

1 large onion, sliced

5 cloves of garlic, thinly sliced

When the onions and garlic soften, add 1 10-ounce package of thawed frozen spinach. Squeeze the spinach first to remove almost all the water you possibly can from it. Saute the spinach with the onions and garlic until cooked, about 3-4 minutes. Season with salt and pepper.

Place the spinach-onion mixture in a blender along with:

1 package silken soft tofu, like MoriNu

1 cup soy milk

1/2 tsp nutmeg powder

1 cup coriander leaves, chopped

Salt and pepper to taste

Blend until you have a fairly smooth and thick but spreadable sauce. Add more soy milk if the sauce is too thick, but don’t let it become watery.

Set the sauce aside.

Lightly oil a 12 X 9 inch rectangular baking dish.

Layer lasagna noodles in the bottom of the dish, overlapping them slightly so there are no gaps in between. If you’re using the small, no-boil kind like I did, you’ll need around 5-6 noodles in each layer. If you’re using the regular lasagna noodles, you will need to layer them lengthwise, in which case you’ll need around 4 in each layer.

Spread one-third of the tofu-spinach sauce evenly on the lasagna noodles.

Now layer one-third of the roasted vegetables on top of the sauce, spreading them evenly.

Spread a small handful of the crumbled vegan mozzarella, if using, on top of the vegetables.

Now add another layer of noodles, and repeat the layering process with the sauce, the vegetables and the cheese. (You should end up with four layers of noodles, and three layers of veggies and sauce.)

By the time you get to the fourth layer of lasagna noodles, you will be out of the sauce and roasted vegetables. Crumble the remaining mozarella cheese evenly over the top. You can also sprinkle on 1 cup of breadcrumbs (optional. I didn’t use any).

Cover the lasagna pan with aluminum foil.

Bake in a 375-degree oven for 40 minutes.

Now remove the foil and continue baking for another 5 minutes or until the cheese on top gets bubbly and starts to turn golden.

Remove and let stand for a few minutes before cutting in.

Enjoy!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
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Filed Under: All Recipes, Vegan Italian Recipes, Vegan Thanksgiving Recipes

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Comments

  1. Mahimaa's kitchen says

    February 20, 2009 at

    lasangna looks delicious and mouthwatering V. i have made only spinach and cheese, that too only once.. never tried this.

    Reply
  2. Usha says

    February 20, 2009 at

    This lasagna looks wonderful and hearty with all those veggies peeking in through those layers…

    Reply
  3. Cham says

    February 20, 2009 at

    That is loaded of veggie lasagna! It is delicious 🙂

    Reply
  4. Asha says

    February 20, 2009 at

    Eggplant sounds good, pulpy and delicious as roasted. Good one V, enjoy! 🙂

    Reply
  5. Pavani says

    February 20, 2009 at

    Looks and sounds yum Vaishali. very nutritious too.

    Reply
  6. Trupti says

    February 20, 2009 at

    Lasanga looks very delicious & healthy Vaishali

    Reply
  7. Pavithra Kodical says

    February 21, 2009 at

    Wow veggie lasagna sounds great..Love to try this..

    Reply
  8. Sunshinemom says

    February 21, 2009 at

    You should have called this “Lasagna – Fully loaded”, with all those powerful veggies there:) I haven’t found these kind of lasagna here in Thane:(. The dish looks yum!

    Reply
  9. Sharmila says

    February 21, 2009 at

    The only reason I do not like lasagna is the amount of cheese and tomato sauce they dunk in in the restaraunts .. your smoked veggies version sounds good. And no boil noodles must be a boon. 🙂

    Reply
  10. Red Chillies says

    February 21, 2009 at

    Vegetable lasagna was the first thing I had at an Italian restaurant when I first came to Us and loved it. But after reading the recipe, I almost fainted knowing how loaded it was.

    But this has plethora of veggies to compensate and guilt free. Love it.

    Reply
  11. Madhumathi says

    February 21, 2009 at

    I could see the delicious stack of veggies ..its healthy without cheese..Great treat for my stomach as well as eyes

    Reply
  12. Netts Nook says

    February 21, 2009 at

    Your Lasagna looks so yummy can’t wait to try thanks for sharing. Great pictures.

    Reply
  13. Priya says

    February 21, 2009 at

    WOwow veggie lasagna looks too great..never tried as vegan version..yummy dish..

    Reply
  14. Madhuram says

    February 22, 2009 at

    See, this is the reason I wanted a vegan pasta/pizza event. That’s really a gorgeous meal. Actually I also bought lasagna noodles to prepare a dish for the event. Let me see if I can make that too before the 28th.

    Reply
  15. Bex says

    February 22, 2009 at

    you show me the cross section and now I gotta make this.

    Reply
  16. vidhas says

    February 22, 2009 at

    Looks mouthwatering. Delicious recipe. Soemthing is waiting for me.

    Reply
  17. DEESHA says

    February 22, 2009 at

    i loved all those vegetables yu’ve used .. looks great

    Reply
  18. Laavanya says

    February 22, 2009 at

    That is a lot of veggies and it sounds scrumptious. I used to be such a fan of lasagna but lately i find it too rich.

    Reply
  19. vidhas says

    February 23, 2009 at

    Hi Vaishali, Something is waiting for you in my blog.

    Reply
  20. Brittany says

    December 6, 2010 at

    Help! I’m in the middle of making this dish and got distracted from the recipe due to a crying baby and added too much milk to sauce. I now have soup, any suggestion on how to thicken without more tofu?

    Reply
  21. Vaishali says

    December 6, 2010 at

    Brittany, sorry, there is no easy “save” for this one because it is not a cooked sauce, where one can add cornstarch or such to thicken it at the end. Do you have more spinach on hand that you can puree and add? You might not need all of it at the end, and you’d have to add more seasonings, but you might be able to save the sauce.

    Reply
  22. Anonymous says

    April 16, 2012 at

    Thanks for the idea! I am sure my 2 year will love this!

    Reply
  23. Gabrielle says

    May 11, 2016 at

    I just made this for my dinner and it is *divine*! Thanks so much for the recipe.

    Reply
  24. Mary Maass says

    October 29, 2016 at

    I am a died-in-the-wool omnivore, but I’ve having my work crowd over for lunch in a few weeks and one is vegetarian and one is vegan, so I’ve been frantically combing the web for recipes that sound do-able for me. I discovered your blog and was especially intrigued with this recipe, so I’m going to try it tomorrow on my family and friends and see what they think before serving to the “tougher” audience.
    I decided to take your suggestions for veggies and roasted eggplant, bell pepper, tomato, zucchini, onion, squash, and mushrooms – only I sliced them all up raw and lined them up on a cookie sheet. Sprinkled with some lemon juice and thyme, then sprayed them with olive oil and cooked them in the over for about 50 minutes. If you’d like to see how it looked, I posted a before picture on my Facebook page. We had some for supper tonight and the rest I will use tomorrow when I make the lasagna. Will let you know how it turns out!

    Reply

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Hi, I’m Vaishali!

I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. More about me >>

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