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


  • 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


  • 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.

22 responses to “Roasted Vegetable Lasagna

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  1. What can you use in place of the nutritional yeast? I am allergic to yeast of any kind, and don’t touch anything in the fungi kingdom, as a result.

    1. Hi Cynthia,

      Good question, as Dr. Greger does advise people with certain conditions to avoid nutritional yeast (you may have seen this recent series found here: It’s really just for flavor here, so you could leave it out and adjust the seasonings in any way you see fit. Maybe adding a tad more miso would work. Feel free to come back and let us know how it was without the yeast!

  2. Dr. Greger could you please make a video on YouTube showing us in detail how you cook this beautiful looking dish. I just can’t follow written instructions for something with this many ingredients.

    1. Hi John,

      Dr. Greger does have a couple of “In the Kitchen” videos coming out soon! This is not one of them, but I’ll pass on your request. In the meantime – I’ve made this dish and while it is a lot of steps, it works to do it in parts. You could make the Nutty Parm ahead of time and store it in the fridge, and also roast the veggies a day or two ahead. Then on meal day, you’d just cook the noodles, mix the cauliflower with the other ingredients, and then assemble! I will say from personal experience, the dish is worth the effort :) Let us know if you try it!

      1. Thank you Kate for forwarding my request for a cooking video. I’ll have to go look for his other cooking videos. I have been on the WPFD for about 2 years now and I am sick and tired of oatmeal. And, sometimes I get tired of black beans and rice. I eat a lot of raw vegetables and green leafy vegetables with NO salad dressing, just naked and raw….but those raw dishes get tiresome also. I have to go to golden corral restaurant about 3 times a week to get some good tasting cooked food. I do not eat any of there meats. But, there cooked vegetables are a great break from my black beans and rice existence.

        1. Hi John,

          I should have put cooking in quotations, haha. You’ll see the first such video come out on Monday! As for new meal options, I think the community here would have some really great ideas and resources for you if you’re interested. The video pages usually get the most activity so if you posted on one of them, I’m guessing you’d get some good replies!

        2. Hi John, check out The happy pear. They have really simple, delicious, healthy, vegan recipes. They really helped me to add variety when I changed to a wfpb diet two years ago. They have lots of easy to follow recipes on YouTube.

  3. Hello all! What’s about the mashed beans? Do I have to mix them with the chopped cauliflower?
    Thank you!
    Nice greetings from Austria, Europe

    1. Hello again! Just wanted to say that I have cooked it the way that I thought (mix beans with cauliflower) and i was delecious!
      Ich made some things different: Because I had no zucchini, I took pumpkin. instead of eggplant, I took oyster mushrooms.
      And I used a little bit of salt… (I know that no salt at all would be better…)
      I love this receipe! Thank you!

  4. I have been on a whole plant food diet now for 2 years, and my main meals have consisted of black beans mixed with rice with an additional HUGE, I mean really HUUUUGE salad. Huge as in Donald Trump Huge salad. Just kidding democrats. Aaah…But,for 2 years I have been just cooked vegetables from Golden Coral restaurants with their buffet green salad bar plus the beans and rice meals I make at home. Plus I would have oatmeal everyday. So, at the end of 2 years I am starting to get burned out on my diet. BUT……but….along came Greger….big tall Greger and announced that soy is safe to eat. Boy oh boy, what a relief it is….I have been going to our mega super markets here where I live and buying all kinds of soy vegan foods and tofu foods and now I am in soy heaven. At the beginning of my vegan journey I had listened to Esselstyn and some others say that soy would kill you deader than a door nail. I think it was Esselstyn….anyhow, it was one of those nutritional vegan doctors who came down from Mount Sinai with a list of what’s good to eat and what’s not good to eat. So, in the last 24 hours I have consumed 4 VEGAN….Hamburgers. I am free….I am free at last.

  5. Hi – Im having a go at making this – in the picture, it looks like it has tomato sauce on the top. The cauliflower mix seems like it should be the white cabonara sauce – but there is no mention of the tomato sauce? – Is this a mistake? – thanks!

  6. Has anyone made this using the uncooked pasta method? Where you layer with uncooked pasta and allow it to cook in the oven instead of preboiling?

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