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5 from 2 votes

Vegan Roasted Vegetable Lasagna

Prep Time20 mins
Cook Time1 hr 30 mins
Course: Entree
Cuisine: American, Italian
Servings: 8
Calories: 272kcal


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