If you’re looking for a hearty and satisfying meal that celebrates fresh vegetables, then this Vegan Roasted Vegetable Lasagna is just what you need. It’s packed with layers of roasted veggies and creamy vegan cheese, creating a dish that’s as colorful as it is flavorful. This vegan recipe will surely impress your family and friends, whether they follow a plant-based diet or not.
Imagine digging into layers of tender zucchini, sweet bell peppers, and rich spinach, all enveloped in a luscious, homemade tomato sauce. Each bite is bursting with flavor and texture, making it perfect for any occasion, from family dinners to potlucks.
This lasagna is not only delicious but also easy to prepare. With simple ingredients and straightforward steps, you’ll have a comforting meal on the table in no time. Plus, it’s a fantastic way to use up leftover veggies!
A Flavorful Vegan Lasagna for Any Occasion
This Vegan Roasted Vegetable Lasagna features layers of roasted vegetables, creamy cashew cheese, and a savory tomato sauce, all baked to perfection. It’s a delightful dish that combines the richness of lasagna with the freshness of seasonal produce.
The taste is a delightful balance of savory and slightly sweet, with the roasted vegetables caramelizing in the oven, adding depth to the overall flavor profile.
Ingredients
- 9 lasagna noodles (gluten-free if desired)
- 2 cups zucchini sliced
- 2 cups bell peppers diced
- 2 cups spinach fresh or frozen
- 1 cup mushrooms sliced
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup cashews soaked and blended into a creamy sauce
- Fresh basil for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Vegetables: Toss zucchini, bell peppers, mushrooms, and spinach in olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, until tender.
- Prepare the Noodles: Cook lasagna noodles according to package instructions. Drain and set aside.
- Assemble the Lasagna: In a baking dish, spread a layer of crushed tomatoes, followed by noodles, roasted vegetables, and cashew cream. Repeat layers until all ingredients are used, finishing with a layer of sauce on top.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until the top is golden.
- Cool and Serve: Allow to cool slightly before slicing. Garnish with fresh basil and serve warm.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Nutrition Information
- Servings: 6 slices
- Calories: 280kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 34g