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Roast Veggie Lasagna

Vegan Roasted Veggie Lasagna

I love Italian food!

I know I say that about every kind of food…because, lets be honest, I just love eating in general…BUT, Italian food has a very special place in my heart! There’s something about digging into a big bowl of spaghetti, or licking your plate of the last drops of delicious tomato sauce after your crispy Italian bread is gone, that gets me every time.

I have made plenty of vegan lasagnas in my day, both my husband and I just enjoy them for what they are: a healthier, leaner alternative to a classic. However, I had company coming over a few weeks ago and decided that I was going to try and make this classic next level. I wanted to make it as close to what everyone imagines when they think of this comfort food as possible – for a vegan!

Adding the soy sauce to the veggies might seem weird, but it’s kind of like throwing nutritional yeast in with your ‘ricotta’ it gives it that little, savory hit of umami that you wouldn’t get otherwise. Also, don’t be scared of the salt when you’re roasting the veggies, I know 2 tsp seems like a lot, but it’s important ro really get their flavors to pop!

This lasagna actually gets better with a day in the fridge, so if you have time, make it the day before, and then the day of, cover it with foil and throw it back in a 350 degree oven for 40mn or so. Yum!

Check out my versions of tomato sauce, and vegan ‘ricotta’ cheese by following these links!

Roast Veggie Lasagna
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
  • Vegan Ricotta Filling
  • Fresh Tomato Sauce
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil
  • 1 box no-boil vegan lasagna noodles
  • 2 cloves garlic minced
  • 1 small eggplant
  • 1 # wh. mushrooms
  • 1 medium zucchini
  • 1/2 tsp soy sauce
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 1/2 tsp white pepper
  1. Find the Vegan 'Ricotta' recipe and Fresh Tomato Sauce recipe by clicking on these links!

  2. Make the fresh tomato sauce and vegan ricotta filling recipes and set aside.
  3. Peel the eggplant and cut into 1/2 inch cubes, staying as uniform as possible. Do the same with the zucchini, but do not peel.
  4. Heat the oven to 450 degrees. Place the cubed veggies on a large sheet pan and drizzle with olive oil. Sprinkle the spices over them and toss together a few times. Place in the oven for 10mn.
  5. While the veggies are browning thinly chop the mushrooms and mince the garlic. After ten minutes check the veggies, they should have released some juice and be just beginning to brown. Add the mushrooms and garlic, stir, and place back in the oven for another 20mn, stirring once after 10mn.
  6. Prepare your pan: in a 9x13 pan spray an even coat of oil. Place a single layer of no-boil noodles (break them up if you have to in order to get them to fit evenly).
  7. Once the veggies are out of the oven place about a third of the vegan ricotta filling on the noodles and spread evenly, then place 1/2 of the veggies and follow up with a third of the sauce. Do this twice more. The final layer above the noodles will just have sauce an ricotta dotted on top. So pretty!
  8. Reduce the oven heat to 350. Spray one side of a large piece of aluminum foil large enough to cover the pan, put the foil tightly on the pan, grease side down.
  9. Bake for 35mn, uncover and bake another 15 - 20 minutes, or until 'ricotta' has started to brown and sides are bubbly. Let cool 20mn before serving!

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