Vegan Roasted Vegetable Lasagna

When having guests over for the holidays, it can be a challenge to get all of your dishes that you are serving in order and on the table.  Which is why I love to serve things like Lasagna which can be prepped the day before, then baked the day of.  There are many recipes for lasagna out there but few are vegan. I decided to share one of mine with you today, which will please vegan and dairy-free guests.  It can also be made gluten-free if you use gluten free noodles.  It is packed full of veggies and flavor so it is substantial, but won’t leave you feeling weighed down.

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



For roasted vegetables, preheat the oven to 475 degrees, and line a sheet pan with foil. Toss vegetables with just enough olive oil to coat, and spread out on sheet. Roast until tender and starting to brown at the edges. Remove from the oven and set aside.

To make sauce, add 1 Tbsp olive oil to a medium saucepan on medium heat, and saute garlic and red pepper flakes until fragrant, about 1 minute. Add balsamic vinegar, tomatoes, herbs, and sea salt and black pepper to taste. Bring to a simmer and cook for about 15-20 minutes to allow the flavors to develop. Taste for seasoning, season with more salt if necessary and set aside.

Meanwhile, to make \”ricotta\” filling, heat a medium skillet over medium heat. Add 1 Tbsp. olive oil, and onions, and sauté until softened, about 5 minutes. Place onion in a large bowl, and combine with other filling ingredients, and mix until well blended.

To assemble lasagna, spray a 9×13 inch deep pan with non-stick spray. Spoon a little sauce over then bottom of the pan, then cover the bottom with a layer of lasagna noodles, then 1/3 of the \”ricotta\”, then 1/3 of the roasted veggies. Spoon a little sauce, about 2/3 of a cup over the veggies, then top with another layer of noodles, half the remaining ricotta, 1/2 the remaining veggies, and a little more sauce. Cover with another layer of noodles, the remaining ricotta and veggies and a little more sauce. Top with a layer of noodles, the rest of the sauce, and sprinkle 8 oz shredded \”mozzarella\” over the top. At this point, if you are making the lasagna the day before, cover and refrigerate, then when you wish to bake, let it sit out an hour before baking. To bake, in a 375 degree oven, bake the lasagna, covered with foil for 45 minutes, or until bubbly, then uncover and bake another 10-15 minutes to melt the cheese. Remove from the oven and let sit 10-15 minutes, then cut into 6 pieces and serve! *Gluten Free pasta may also be used if desired.

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Recipe Type

  • Dairy-Free
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Intermediate
  • Moderate