Roasted Vegetable Lasagna
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4.19 from 80 votes

Roasted Vegetable Lasagna

One of the wonderful things about lasagna is being able to truly make it your own. Not crazy about eggplant? Use sliced portobello mushrooms instead (as I do). Want to bulk it up? Add some crumbled steamed tempeh to the tomato sauce. And, as always, consider adding chopped greens to this—and everything else!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian, Whole Food Plant-Based
Servings: 6 servings
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook

Ingredients

  • 1 head cauliflower cut vertically into 1/4-inch slices
  • 1 zucchini cut into 1/8-inch slices
  • 1 eggplant cut into 1/8-inch slices
  • 1 red bell pepper seeded and chopped
  • 12 100% whole-grain lasagna noodles
  • 1 1/2 cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak cannellini beans drained, rinsed, and mashed
  • 1/4 cup nutritional yeast
  • 1/4 cup minced fresh parsley
  • 1/2 cup 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
  • 1/4 teaspoon red pepper flakes (to taste)
  • 1/4 teaspoon ground black pepper
  • 3 cups jarred or homemade marinara sauce
  • 1/4 cup Nutty Parm

Instructions

  • Preheat the oven to 425ºF.  Line two large baking sheets with silicone mats or parchment paper. 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.
  • While the vegetables are roasting, cook the lasagna noodles according to the package directions.  Drain and set aside.
  • Remove the roasted vegetables from the oven and set aside to cool. Lower the oven temperature to 350ºF.
  • 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 Nutty Parm. Mix well.
  • To assemble, 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 Nutty Parm 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.
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