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Roasted Vegetable Lasagna and Four Years

Roasted Lasagna 1

Four years.

Four years ago today, I married a kind, patient, romantic, silly, fun, handsome, spiritual, and hard-working man. His name is Jonathan, and he is my biggest supporter and best human friend.


July 19th, 2009 was one of the best days of my life. I can still almost feel his hand stroking mine as we said our I do’s. I can hear the trumpet recessional.  I can taste the hummus at our reception.

Yup. The hummus.

It was a garlic-lover’s (a.k.a. Jonathan’s) paradise. My dad, knowing of Jonathan’s love of garlic (and his own), graciously made several gallons (?!?!) of hummus for our reception, to which he generously dumped an entire bulb (?!?!?!!!!!) of raw (???!!!!?!?!?!?!?!) garlic into each blender-ful. Are you getting tired of parentheses with ?!?!?!?! yet? Okay, I’ll stop.

There’s no other way to put it. I’m married to a garlic addict, and I love him. I even occasionally tolerate his garlic. Don’t get me wrong. I love garlic–roasted, on garlic bread, cooked in pasta, etc. I’m just not the type to call my comfort food of choice sliced raw garlic on toast (ahem, Jonathan). Nope.

Roasted Vegetables

In honor of Jonathan, the most wonderful garlic addict of a husband in the world, I gingerly tossed 2 cloves of garlic into the veggies to be roasted for this lasagna.

It smelled heavenly and tasted even better.

Roasted Veggie Lasagna 6

Just when I was ready to shoot more photos of lasagna, lasagna, and more lasagna, this happened.

It was just too cute to pass up. So, like any crazy mama, I grabbed my camera and took probably 10 pictures of her–sleeping in her highchair. I love her.

Roasted Veggie Lasagna 5

Happy Day!

Roasted Vegetable Lasagna

Serves 7-9
Prep time 20 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 30 minutes
Allergy Soy, Wheat
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Region Italian


  • 1 onion (thinly sliced)
  • 1 zucchini (thinly sliced)
  • 1 medium carrot (thinly sliced)
  • 6-8 cherry tomatoes (halved)
  • 8oz whole white mushrooms (sliced)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1 1/3 cup your favorite vegan marinara
  • 14oz extra firm tofu (crumbled)
  • 9 oven-ready lasagna noodles
  • 2 cups your favorite vegan (See note below.)


Step 1
Preheat your oven to 400 degrees Fahrenheit.
Step 2
Prepare your veggies for roasting by washing/slicing, then, combining your vegetables with the olive oil and salt. You can use any vegetables that you like. I use whatever is on hand--just enough to roast 2 pans, 1 layer thick.
Step 3
Line your pans with non-stick liner or parchment paper. Arrange your veggie/oil/salt mixture on two large cookie sheet sized baking pans and bake for about 20 minutes at 400 degrees F. Turn your oven down to 375 degrees F as soon as your veggies are done.
Step 4
When your vegetables are finished, arrange your lasagna in an 8 X 11 baking dish as follows:
1. Spread 2/3 cup marinara sauce on the bottom of the pan.
2. Place 3 oven-ready lasagna noodles (not boiled) side-by-side on top of the sauce.
3. Spread 1/2 cup of your vegan "cheese" sauce on top of the noodles.
4. Arrange half of your roasted vegetables evenly across the top of the noodles.
5. Crumble half of your block of tofu evenly across the top of your veggies.
6. Drizzle 3/4 cup of your vegan "cheese" sauce over everything.
7. Layer 3 more oven-ready lasagna noodles side-by-side.
8. Spread 1 cup of marinara sauce over your lasagna noodles.
9. Arrange the second half of your roasted vegetables evenly across everything. (Save a few veggies for the top of your lasagna.)
10. Crumble the other half of your tofu block.
11. Drizzle 1/2 cup of your vegan "cheese" sauce over the tofu.
12. Layer 3 more oven-ready lasagna noodles.
13. Drizzle the rest of your "cheese" sauce on top and garnish with a few more roasted vegetables on the top.
Step 5
Cover lasagna tightly with aluminum foil and bake at 375 degrees Fahrenheit for about 50-55 minutes, or until lasagna noodles are fork tender.
Step 6
Serve hot. :)


1. About vegan "cheese" sauces. You are welcome to use your own favorite recipe for vegan cheese. I love this recipe made from potatoes and carrots. Or, if you're looking for a whiter sauce to resemble a mozzarella look for your lasagna, you can check out the recipe below.

2. Cover leftovers with plastic wrap or place in an airtight container and refrigerate for up to 5 days.

Lasagna “Cheese” Sauce


  • 2 cups boiled, drained, and mashed potatoes (Use Russets or Yukon Gold. Add nothing to them. Simply boil, drain, and mash with a fork. Usually requires a little less than 3 medium-large potatoes.)
  • 1/3 cup nutritional yeast flakes
  • 1/2 cup extra virgin olive oil
  • 1/2 cup water (If possible, use your hot potato water.)
  • 1 tablespoon lemon juice
  • 2 teaspoons salt


Step 1
First, boil your peeled and diced potatoes (about 3 large Russets) for about 15 minutes, or until they are soft enough to mash. Remove potatoes, drain, mash with a fork, then measure 2 cups into your Vitamix or other high speed blender.
Step 2
Add remaining ingredients to blender and blend until mixture is smooth and creamy. If you need to add a little extra water, do so with only a few tablespoons at a time.




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{ 18 comments… add one }

  • Grae July 23, 2013, 6:24 pm

    This all looks and sounds wonderful! Thank you for sharing.
    Big congratulations to you both on 4 years, and your daughter is precious. :)

  • Mrs. Herb July 24, 2013, 7:10 am

    Happy Anniversary to you two!!! How fun! I’m a garlic lover as well, but that’s CRAZY about entire bulbs of garlic!

    Also, SUCH a cute pic of baby girl! :-)

    • Lindsay July 24, 2013, 10:27 am

      Me too…I like garlic….but entire bulbs?!?!?! seriously…. LOL

  • Kelly @ Vegan Iowan July 24, 2013, 9:02 am

    Congratulations on your anniversary! What a sweet baby. I’m afraid I love garlic just as much as your husband – and this lasagna looks so fresh and flavorful! I like the idea of using potatoes for the sauce.

    • Lindsay July 24, 2013, 10:27 am

      Thanks, Kelly!

  • Kathy Cobos August 11, 2013, 7:25 am

    Loved the lasagna. It was a hit!! Thank you for sharing.

    • Lindsay August 12, 2013, 10:51 am

      Fabulous! Thanks for letting me know. :) It was great to see you at church on Sabbath!

  • Bliss December 31, 2013, 12:55 am

    I love your blog. I’m drooling at all the yumminess you’ve posted. Thank you for the inspiration.

    • Lindsay January 2, 2014, 1:57 pm

      Thanks, Bliss! Glad you’ve found it. :)

  • Michelle March 17, 2014, 6:18 pm

    This was the most amazing lasagna ever! We just finished eating it for dinner and I already want to have more for a late night snack!! So good :)

    • Lindsay March 18, 2014, 2:40 am

      Yay! I’m so glad you liked it!

  • Misty March 29, 2014, 1:45 pm

    Dearest Lindsay,
    Thank you so much for sharing all of these wonderful vegan recipes along with your amazing family and great faith. I have just discovered your blog and I find the scripture references amazing. I love that you are living your life according to the Lord’s commandments and sharing with the world how you do it! God bless you and your family.

    • Lindsay March 29, 2014, 7:50 pm

      Awww…thanks for your kind words, Misty! It’s comments like yours that keep me going. ;)

  • Tabitha May 17, 2014, 9:06 pm

    Mmmm, Lindsay…lol. I’m hooked on the great recipes on your blog lately. This lasagna is in the oven right now and it looks amazing! I make my cheese sauce very much like yours, but with steamed cauliflower and carrots instead of potatoes. I can’t wait for this to get out of the oven so we can dig in! I love your stories and inspiration. It’s easy to sometimes feel like our way of eating leaves us out of a lot of the usual social gatherings and makes some situations difficult. Seeing your wonderful new family is a comforting reminder that this can be done. Thanks a lot :)

    • Lindsay May 17, 2014, 11:06 pm

      Awww, thanks for your sweet comment, Tabitha! The cauliflower “cheese” sauce sounds incredible. I hope you enjoy your lasagna :)

  • Andrea September 5, 2014, 6:22 pm

    I made this tonight for my super-omni in-laws and omg it is amazing. Thank you so much for the recipe!! I have added it to my favorites.

    • Lindsay September 5, 2014, 7:34 pm

      Great, Angela! Thanks for taking the time to let us know.

  • Jamie April 15, 2015, 11:51 am

    I’d been wanting lasagna for weeks, so I made this for lunch yesterday. It was sooooo good! Will definitely be making it again.

    My changes: I didn’t have an 8×11 pan, so I used a 9×13 pan (with extra noodles) instead and it came out fine. I didn’t have oven-ready lasagna noodles, so I just used regular noodles, but I did not pre-boil them. Because of the larger pan and because of the noodle swap, I used about 4 1/2 cups of marinara instead of the 1 1/3 called for (if you’re using uncooked lasagna noodles you need extra moisture). Baked for about an hour and a half (again, because if you’re using uncooked noodles it takes longer for them to soften up during baking). Even though I was using a larger pan, I didn’t actually increase the veggies or the cheese sauce, but it came out perfectly just as I made it. Totally a keeper!

    Next time, my husband said I should add more mushrooms (just ’cause he loves them), and I also thought a few kalamata olives would be a great flavor burst. But great as-is. Thanks for an awesome recipe! :-)


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