Vegan Vegetable Lasagne

Layered with tender roasted zucchini, eggplant, and red bell peppers, this Vegan Vegetable Lasagne combines vibrant vegetables with a rich homemade tomato sauce and creamy cashew ricotta for the ultimate plant-based comfort food. Gluten-free lasagne sheets (if needed) make this recipe inclusive for all dietary preferences, while a touch of nutritional yeast and fresh spinach elevate every bite. Perfectly seasoned and oven-baked to golden perfection, this lasagne is hearty, wholesome, and bursting with Italian-inspired flavors. Whether you're feeding a crowd or meal-prepping for the week, this easy-to-follow recipe is sure to become a family favorite. Garnish with fresh parsley for a finishing touch, and enjoy a satisfying, dairy-free twist on a classic dish!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Wilt the spinach in a skillet over medium heat, or if using frozen spinach, squeeze out any excess water after thawing.

Step 6

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.

Step 7

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.

Step 8

Let the lasagne rest for 10 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(2286.3g)

Amount per serving	% Daily Value*
Calories	3938.3

Total Fat 129.5g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 7011.4mg	0%
Total Carbohydrate 571.2g	0%
Dietary Fiber 55.5g	0%
Total Sugars 78.0g
Protein 135.8g	0%

Vitamin D 50.7IU	0%
Calcium 703.4mg	0%
Iron 33.8mg	0%
Potassium 6050.9mg	0%

*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.

Source of Calories

Fat: 29.2%

Protein: 13.6%

Carbs: 57.2%