This vegan roasted vegetable lasagna is one of my favorites. AND, the garlic is the star of the show.
In honor of Jonathan, the most wonderful garlic addict of a husband in the world, I haphazardly tossed 2 cloves of garlic into the veggies to be roasted for this lasagna.
It smelled heavenly and tasted even better.
Vegan Roasted Vegetable Lasagna
For the Lasagna:
- 1 onion thinly sliced
- 1 zucchini thinly sliced
- 1 medium carrot thinly sliced
- 6-8 cherry tomatoes halved
- 8 oz whole white mushrooms sliced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 1 1/3 cup your favorite vegan marinara
- 14 oz extra firm tofu crumbled
- 9 oven-ready lasagna noodles
- 2 cups your favorite vegan cheese sauce See note below.
For the Cheese Sauce:
- 2 cups boiled, drained, and mashed potatoes (Use Russet or Yukon Gold potatoes.)
- 1/3 cup nutritional yeast flakes
- 1/2 cup extra virgin olive oil
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 1/2 teaspoon salt (or to taste)
For the Lasagna:
- Preheat your oven to 400 degrees Fahrenheit.
- 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.
- 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.
- When your vegetables are finished, arrange your lasagna in an 8 X 11 baking dish as follows:
- Spread 2/3 cup marinara sauce on the bottom of the pan.
- Place 3 oven-ready lasagna noodles (not boiled) side-by-side on top of the sauce.
- Spread 1/2 cup of your vegan “cheese” sauce on top of the noodles.
- Arrange half of your roasted vegetables evenly across the top of the noodles.
- Crumble half of your block of tofu evenly across the top of your veggies.
- Drizzle 3/4 cup of your vegan “cheese” sauce over everything.
- Layer 3 more oven-ready lasagna noodles side-by-side.
- Spread 1 cup of marinara sauce over your lasagna noodles.
- Arrange the second half of your roasted vegetables evenly across everything. (Save a few veggies for the top of your lasagna.)
- Crumble the other half of your tofu block.
- Drizzle 1/2 cup of your vegan “cheese” sauce over the tofu.
- Layer 3 more oven-ready lasagna noodles.
- Drizzle the rest of your “cheese” sauce on top and garnish with a few more roasted vegetables on the top.
- Cover lasagna tightly with aluminum foil and bake at 375 degrees Fahrenheit for about 50-55 minutes, or until lasagna noodles are fork tender.
- Serve hot. :)
For the Cheese Sauce:
- Use this recipe to layer into your lasagna, or use your own favorite cheese sauce recipe.
- First, bring a small pot of water to boil. Place your peeled and diced potatoes (about 3 large Russets) into the boiling water and cook 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.
- Add remaining cheese sauce 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.
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. *This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.
Calories: 272kcal | Carbohydrates: 18g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Sodium: 1278mg | Potassium: 732mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1562IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 2mg
Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!
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 says
Kelly @ Vegan Iowan says
Kathy Cobos says
I love your blog. I’m drooling at all the yumminess you’ve posted. Thank you for the inspiration.
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 :)
Yay! I’m so glad you liked it!
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.
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 :)
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.
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! :-)
Delicious! Made it for a lunch with some friends and everyone loved it!! Thank you for a wonderful recipe!
thanks for commenting, Laura! Sorry I’m slow to respond. :)