Roasted Vegetable Lasagna

Lasagna…….what more do I need to say.  Here is a great recipe that is a definite crowd pleaser….if your willing to share!  Stay tuned for a soy free version.


Roasted Vegetable Lasagna

  • 8-10 roma tomatoes
  • 1 pkg mushrooms (I like baby bella)
  • 1 onion
  • 1 bunch lacinato kale (you can use other greens like spinach, swiss chard, arugula)
  • 1 jar (28 oz) crushed tomatoes (divided into 4 parts)
  • 1 box lasagna noodles
  • olive oil
  • salt and pepper

Cheese Sauce

  • 1 c water
  • 1/4 c nutritional yeast
  • 1/2 c raw cashews (soaked in water 2-3 hours)
  • 2 T potato starch
  • 1/2 t sea salt
  • 1/2 t dry mustard
  • 1 lemon zested and juiced


  • 1 pkg tofu
  • 1 c fresh basil
  • 3 T nutritional yeast
  • 1 t sea salt
  • 1/8 t cayenne pepper
  • 1/8 t nutmeg
  • 2 cloves garlic




Preheat oven to 425.  Slice the roma tomatoes in half, scoop out the seeds and stem.  Toss with 1 T olive oil in a bowl.  Spread on to baking sheet and sprinkle with sea salt and pepper.




Cut cauliflower into small pieces and toss with 1 T olive oil in bowl.  Spread cauliflower on to baking sheet and sprinkle with sea salt and pepper.  Roast at 425 for about an hour.   Cauliflower should turn a nice golden brown.  You may need to stir once half way thru.  Tomatoes should dry out slightly.



Dice onion and mushrooms.  De-rib and roughly chop kale.  Saute onions with 1 T of olive oil in large pan until translucent.  Add mushrooms, sauteing until soft.  Combine kale with onion and mushroom mixture.  Saute until all liquid is gone.

Cook lasagna noodles according to directions and drain.  If using brown rice noodles, do not cook too soon.  Otherwise, the noodles tend to stick together and are hard to separate when assembling your lasagna.



In a blender, combine filling ingredients and blend until smooth.  Empty into a small bowl.  You will be dividing this mixture into thirds.


Combine all cheese sauce ingredients in the blender and combine.  You will also be dividing this cheese sauce into thirds.




Reset your oven to 375.  Using a 9×13 baking dish, spread 1/4 of the crushed tomatoes on the bottom of the dish.  Place 3-4 lasagna noodles over the crushed tomatoes.  Spread 1/3 of the filling over the noodles.  Place 1/2 of the roasted tomatoes on top of the filling.  Sprinkle 1/2 of the onion mixture and  1/2 of the roasted cauliflower.  Pour 1/3 of the cheese sauce over the vegetables.  Repeat all of the previous steps starting with the crushed tomatoes, adding another layer of the noodles, filling, roasted tomatoes, onion mixture, cauliflower and cheese sauce.  Add another layer of the crushed tomatoes, the final layer of noodles, filling, the rest of the crushed tomatoes and finally the last of the cheese sauce.



Bake covered for 45 minutes or until heated thru.  Let stand for 10 minutes before serving.  Top with vegan parm or a sprinkle of red pepper flakes to give it a little kick.


I like to use parchment paper when I roast vegetables, it makes for easy cleanup.  I also reuse my parchment paper if it is fairly clean.  You could use a variety of vegetables like eggplant, broccoli, peppers, etc.  There really is no wrong way to assemble lasagna.  Just make sure that you have a layer of sauce on the bottom so that your noodles do not stick to the baking dish.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s