This Roasted Vegetable Lasagna is the ultimate comfort food! It’s a vegan lasagna with eggplant, zucchini, bell peppers and white beans.
Vegan Roasted Vegetable Lasagna
Writing this post is kind of a dream. One, because now I have 12 servings of vegetable lasagna in my fridge. Two, because the recipe is from Dr. Michael Greger’s new cookbook. Ahhh!
If you’re not sure of who Dr. Michael Greger is, he is a medical doctor and the creator of NutritionFacts.org, which provides information about the latest nutrition research. His videos are short, digestible (sorry for the food puns), and straight to the point.
He’s also one of the main reasons I decided to begin my journey to become a registered dietitian. I realized, after watching many of his videos, that I wanted to be a licensed medical professional to help people improve their nutrition and health!
What I love about Dr. Greger’s videos is that they don’t come with a strict “eat this, not that” agenda. Yes, he does promote a whole foods, plant-based diet. But his videos don’t end with “based on this study, you should never eat X food, or eat X food every single day.” He simply explains the science behind the research and the interpretation of the results, so that YOU can decide for yourself what you want to implement in your life.
If you’ve never heard of Dr. Greger’s Daily Dozen, I would definitely check it out as a good starting point for eating more plants! It’s an easy way to casually track the nutrient-dense foods (not calories) you eat most days.
Ingredients for Vegan Roasted Vegetable Lasagna
Okay, enough of me fan-girling over Dr. Greger. Let’s get onto the EATS: this Roasted Vegetable Lasagna!
The recipe is from Dr. Greger’s The How Not to Die Cookbook! It’s packed with 120+ plant-based recipes, from French Toast with Berry Drizzle to Moroccan Lentil Soup to Baked Onion Rings (!!!) to Almond-Chocolate Truffles. OKAY YUM. If you want simple, plant-based meals, this is the cookbook for you, srsly.
Literally everyone and their mom will enjoy this Roasted Vegetable Lasagna, I promise. We’re filling this vegan lasagna with eggplant, red bell peppers, zucchini and white beans for so much veggie goodness. Whole wheat noodles add even more nutrients and fiber. And you could add crumbled tofu or tempeh for more heartiness!
Bonus: it freezes beautifully. Make 2 batches and freeze the extras!
Here’s everything you’ll need to make this vegan vegetable lasagna:
How to Make Vegan Lasagna with Roasted Vegetables
This would be such a fun weekend cooking project or the perfect dish to entertain with during the holidays! It does take some time and patience, but it’s well-worth the effort!
Here’s how to make this roasted vegetable lasagna:
- Preheat the oven to 425ºF. Line two large baking sheets with silicone mats or parchment paper.
- Roast the vegetables. Arrange the cauliflower on one of the prepared baking sheets and the zucchini and eggplant on the other. Sprinkle the chopped bell pepper over the zucchini and eggplant. Place both pans of vegetables in the oven and roast until the veggies are tender, about 20 minutes, turning once about halfway through.
- Cook the lasagna noodles according to the package directions while the vegetables are roasting. Drain and set aside.
- Remove the roasted vegetables from the oven and set aside to cool. Lower the oven temperature to 350ºF.
- Make the cauliflower cream sauce. Transfer the roasted cauliflower to a food processor and pulse until it is finely chopped. Place the cauliflower in a large bowl and add the remaining ingredients, except the marinara sauce
and cashew parmesan. Mix well. - Make the cashew parmesan. In a blender or food processor, add cashew parmesan ingredients. Blend until smooth with a little texture.
- Assemble the lasagna. Spread a layer of marinara sauce on the bottom of a 9 × 13-inch baking dish. Top
the sauce with a layer of noodles. Cover the noodles with half of the roasted vegetables, topped with half of the cauliflower mixture. Add another layer of noodles, topped with more sauce. Once again cover the noodles with roasted vegetables, and then the cauliflower mixture. Repeat this layering process, ending with a layer of noodles topped with sauce. Sprinkle cashew parmesan on top. - Cover and bake for 30 to 40 minutes, or until hot and bubbling.
- Remove from the oven and let stand for 10 minutes before cutting and serving.
More Vegan Lasagna Recipes
What’s better than a pan of lasagna? It might be my favorite pasta dish honestly. If you’re looking for more ways to enjoy it, check out these other vegan lasagna recipes!
- Vegan Lasagna
- Vegan Zucchini Lasagna with Tofu Ricotta
- One Pot Vegan Lasagna Soup by From My Bowl
- Vegan White Lasagna by Nora Cooks
- Vegan Pesto Lasagna by Cozy Peach Kitchen
Vegan Roasted Vegetable Lasagna
This Roasted Vegetable Lasagna is the ultimate comfort food! It’s a vegan lasagna with eggplant, zucchini, bell peppers and white beans.
Ingredients
For the lasagna:
- 1 head cauliflower, cut vertically into ¼-inch slices
- 1 zucchini, cut into ⅛-inch slices
- 1 eggplant, cut into ⅛-inch slices
- 1 red bell pepper, seeded and chopped
- 12 100% whole-grain lasagna noodles
- 1 ½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak cannellini beans, drained, rinsed, and mashed
- ¼ cup nutritional yeast
- ¼ cup minced fresh parsley
- ½ cup unsweetened almond milk
- 1 teaspoon blended peeled lemon
- 1 teaspoon white miso paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes, or to taste
- ¼ teaspoon ground black pepper
- 3 cups jarred or homemade marinara sauce
For the cashew parmesan:
- 1/4 cup nutritional yeast
- 1/4 cup raw cashews
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 425ºF. Line two large baking sheets with silicone mats or parchment paper.
- Roast the vegetables. Arrange the cauliflower on one of the prepared baking sheets and the zucchini and eggplant on the other. Sprinkle the chopped bell pepper over the zucchini and eggplant. Place both pans of vegetables in the oven and roast until the veggies are tender, about 20 minutes, turning once about halfway through.
- Cook the lasagna noodles according to the package directions while the vegetables are roasting. Drain and set aside.
- Remove the roasted vegetables from the oven and set aside to cool. Lower the oven temperature to 350ºF.
- Make the cauliflower cream sauce. Transfer the roasted cauliflower to a food processor and pulse until it is finely chopped. Place the cauliflower in a large bowl and add the remaining ingredients, except the marinara sauce
and cashew parmesan. Mix well. - Make the cashew parmesan. In a blender or food processor, add cashew parmesan ingredients. Blend until smooth with a little texture.
- Assemble the lasagna. Spread a layer of marinara sauce on the bottom of a 9 × 13-inch baking dish. Top
the sauce with a layer of noodles. Cover the noodles with half of the roasted vegetables, topped with half of the cauliflower mixture. Add another layer of noodles, topped with more sauce. Once again cover the noodles with roasted vegetables, and then the cauliflower mixture. Repeat this layering process, ending with a layer of noodles topped with sauce. Sprinkle cashew parmesan on top. - Cover and bake for 30 to 40 minutes, or until hot and bubbling.
- Remove from the oven and let stand for 10 minutes before cutting and serving.
Notes
Excerpted from the HOW NOT TO DIE COOKBOOK by Michael Greger, M.D. with Gene Stone.
Copyright © 2017 by Michael Greger with Gene Stone. Reprinted with permission from Flatiron
Books. All rights reserved. Recipes by Robin Robertson. Photography by Antonis Achilleos.
