Vegan Vegetable Lasagne
Discover the ultimate crowd-pleasing comfort food with this hearty Vegan Vegetable Lasagne! Packed with roasted zucchini, eggplant, and red bell peppers, layered between tender gluten-free lasagne sheets (if preferred), a rich homemade tomato sauce, creamy plant-based cashew ricotta, and nutrient-packed spinach, this recipe is both delicious and nutritious. Perfect for a family dinner or meal prepping, this dairy-free and vegan-friendly lasagne delivers all the classic flavors you love with a healthy twist. Featuring bold Mediterranean-inspired seasonings like dried oregano and basil, this dish is not only satisfying but also loaded with vibrant colors and wholesome ingredients. Garnished with fresh parsley for an extra burst of flavor, it’s sure to be a hit among vegans and non-vegans alike! Keywords: Vegan lasagne, vegetable lasagne, dairy-free lasagne, healthy comfort food, gluten-free option.
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets (gluten-free if necessary)
- 2 medium, sliced Zucchini
- 1 medium, sliced Eggplant
- 2 medium, sliced Red bell peppers
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves, minced Garlic
- 800 grams Tomato passata (or crushed canned tomatoes)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 200 grams Cashews (raw, unsalted)
- 120 milliliters Unsweetened plant-based milk
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 200 grams Spinach (fresh or frozen, thawed)
- 2 tablespoons, chopped Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Place the sliced zucchini, eggplant, and red bell peppers on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Roast for 20 minutes, flipping halfway through, until tender and lightly caramelized.
Meanwhile, prepare the tomato sauce. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the tomato passata, dried oregano, dried basil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Simmer on low heat for 10-15 minutes, stirring occasionally.
To make the cashew ricotta, soak the cashews in hot water for 10 minutes, then drain. Blend the cashews, plant-based milk, nutritional yeast, lemon juice, and a pinch of salt in a blender or food processor until smooth and creamy.
Wilt the spinach in a skillet over medium heat, or if using frozen spinach, squeeze out any excess water after thawing.
Assemble the lasagne in a baking dish (approximately 9x13 inches). Spread a thin layer of tomato sauce on the bottom. Layer with lasagne sheets, roasted vegetables, spinach, cashew ricotta, and more tomato sauce. Repeat the layers, finishing with a layer of lasagne sheets topped with sauce and a dollop of cashew ricotta.
Cover the dish with foil and bake in the oven at 200°C (400°F) for 25 minutes. Then remove the foil and bake for another 10-15 minutes until bubbly and golden on top.
Let the lasagne rest for 10 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7011 mg | 305% | |
| Total Carbohydrate | 571.2 g | 208% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 78.0 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 703 mg | 54% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 6051 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
