Roasted Vegetable Lasagna Recipe

Updated on March 10, 2019
My Bell profile image

Marcelle enjoys preparing delicious meals for family and friends. She especially loves creating original plant-based, vegan recipes.

Vegetables are the star in this healthy, meatless, low-sodium, dairy-free, and gluten-lasagna recipe. Roasting vegetables in a little balsamic vinegar is easy and adds a slightly sweet and subtle smokey flavor to this meatless meal. This lasagna is elegant and hearty enough to serve to guests!

Source

Meatless Lasagna Adds More Vegetables

Ground beef is a main ingredient in most classic lasagna dishes. This meatless lasagna recipe instead gives the spotlight to vegetables. It is well known that adding more vegetables to your diet has many health benefits. Vegetables are naturally lower in calories and fat and have zero cholesterol. A diet rich in fruits and vegetables may reduce the risk for heart disease, type 2 diabetes, kidney stones, bone loss and obesity. Fruits and vegetables may also offer protection against certain cancers. The key is to eat a variety of fruits and vegetables as each has its unique set of nutrients and often antioxidants. This recipe uses a variety of vegetables and can be customized to include your favorites.

Source

Eating a meat rich diet on the other hand has some risks. Researchers at the National Institute of Health found in a 2012 study that individuals who consumed the highest levels of both unprocessed and processed red meat had the greatest risk of mortality, cancer mortality, and cardiovascular disease mortality.1 Many studies have also found an association with an increased risk of heart disease, stroke type 2 diabetes, and certain cancers.


Roasted Vegetable Lasagna Recipe

This recipe is flexible and adaptable. You can vary the vegetables to your preference or what you have on hand (see the recipe for Roasted Vegetables below). You can also assemble the lasagna the night before, refrigerate it, and have it ready to pop in the oven the next day when you walk in the door. The recipe is kept low in sodium using the tomato sauce recipe below and provides plenty of protein with gluten-free, bean noodles and tofu.

Source
5 stars from 8 ratings of Roasted Vegetable Lasagna

Cook Time

Prep time: 20 min
Cook time: 55 min
Ready in: 1 hour 15 min
Yields: 6 servings

Ingredients

  • 2 1/2 cups homemade Basic Tomato Sauce, see the gray box for the link
  • 9-11 gluten-free, no-bake lasagna noodles, try Explore Cuisine organic green lentil lasagne noodles
  • 4 cups roasted vegetables, see recipe below
  • 1 cup fresh basil leaves and/or baby spinach leaves, chopped
  • 6 ounces extra firm, organic tofu
  • 1 to 2 tablespoons nutritional yeast, to taste
  • 2 teaspoons parsley flakes
  • 1/2 cup plus 1 tablespoon vegan, optional

Basic Tomato Sauce

This slightly spicy and easy-to-make tomato sauce is virtually sodium-free, which is key to keeping this lasagna low-sodium as commercial sauces are often high in salt.

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread ½ cup sauce in the bottom of a 9x13-inch baking dish.
  3. Arrange 3-4 lasagna noodles on top of the sauce.
  4. Spread ½ of the roasted veggies over the noodles and press down gently with a spatula.
  5. Rinse tofu and pat dry. Mash with a fork in a small bowl. Add 1 to 2 tablespoons nutritional yeast to taste along with parsley flakes. You can also add an optional splash or lemon juice to taste. Spread half of tofu mixture over vegetables.
  6. Sprinkle 1/4 cup vegan "mozzarella" cheese on top (optional).
  7. Spread half of the sliced basil leaves and ¾ cup of sauce.
  8. Top with another layer of 3-4 lasagna noodles and press down with spatula.
  9. Continue with the remaining veggies, remaining tofu mixture, 1/4 cup vegan "mozzarella" if using, remaining basil, and ¾ cup sauce.
  10. Top with remaining 3-4 lasagna noodles and press down with spatula.
  11. Top lasagna with remaining sauce, and sprinkle with vegan "mozzarella" cheese if using.
  12. Bake covered with foil 50-60 minutes until hot, slightly browned, and bubbling.

Note: Nutrition information does not include optional vegan "mozzarella" cheese. Includes 11 green lentil noodles.

Nutrition Facts
Serving size: 1/6 of Lasagna
Calories 265
Calories from Fat27
% Daily Value *
Fat 3 g5%
Carbohydrates 47 g16%
Fiber 10 g40%
Protein 16 g32%
Sodium 103 mg4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Ingredient: No-Bake, Green Lentil Noodles

Explore Cuisine Green Lentil Lasagna, 8 Ounce
Explore Cuisine Green Lentil Lasagna, 8 Ounce

In an effort to make this lasagne gluten-free and up the protein, I found that these delicious, nutritious and easy noodles fit the bill. Thanks to green lentils, these noodles are high in protein and fiber. They are also USDA organic, non GMO, and the best part is they are no-bake. You just take them out of the box and put them right in your lasagne dish.

 
Spread 1/2 cup sauce in the bottom of a 9X13-inch baking dish and arrange 3-4 lasagna noodles on top.
Spread 1/2 cup sauce in the bottom of a 9X13-inch baking dish and arrange 3-4 lasagna noodles on top. | Source
Spread half of the roasted veggies over the noodles and gently press down with a spatula.
Spread half of the roasted veggies over the noodles and gently press down with a spatula. | Source
For the vegan "ricotta" cube the tofu and place in a bowl with the nutritional yeast and parsley.
For the vegan "ricotta" cube the tofu and place in a bowl with the nutritional yeast and parsley. | Source
Mash well with a fork and add a splash of lemon juice if desired.
Mash well with a fork and add a splash of lemon juice if desired. | Source
Spread half of tofu mixture, 1/4 cup of plant-based cheese (if using), and half of the sliced basil or baby spinach over roasted vegetables.
Spread half of tofu mixture, 1/4 cup of plant-based cheese (if using), and half of the sliced basil or baby spinach over roasted vegetables. | Source
Spread about 3/4 cup of sauce.
Spread about 3/4 cup of sauce. | Source
Top with 3 to 4 lasagna noodles and repeat layers. Place the last 3 to 4 lasagna noodles on top and push down with spatula. Top with the remainder of sauce and a tablespoon of plant-based cheese (if using).
Top with 3 to 4 lasagna noodles and repeat layers. Place the last 3 to 4 lasagna noodles on top and push down with spatula. Top with the remainder of sauce and a tablespoon of plant-based cheese (if using). | Source
Bake, covered, in a pre-heated 350 degree oven for 50-60 minutes.
Bake, covered, in a pre-heated 350 degree oven for 50-60 minutes. | Source

How To Roast Vegetables

Use almost any vegetables you have on hand or prefer. See some examples in the box below. Roasting vegetables gives them slightly smoky taste that is balanced by the sweetness from the balsamic vinegar.

These and other roasted vegetables also make a great side dishes for your main meal. Root vegetables are perfect for a side dish.

Source

Vegetables to Roast

  • Bell peppers
  • Onions
  • Zucchini
  • Squash
  • Eggplant
  • Broccoli
  • Mushrooms
  • Carrots

Ingredients

  • 8 cups chopped vegetables (see examples in the box)
  • 6-8 cloves garlic, chopped
  • 2 tablespoons balsamic vinegar
  • 1 to 2 teaspoons extra-virgin olive oil, optional
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground basil
  • Ground pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss chopped veggies in a large glass bowl with oil, vinegar, and spices.
  3. Spray a lined cookie sheet or roasting pan lightly with cooking spray. Spread vegetables onto sheet or pan and roast in oven for about 40-45 minutes, lightly tossing veggies about every 15 minutes and checking for doneness.

Note: Vegetables will shrink down while roasting to make about 4 cups.

Choose a variety of vegetables to roast. Chop vegetables and garlic.
Choose a variety of vegetables to roast. Chop vegetables and garlic. | Source
Olive oil, balsamic vinegar, and spices.
Olive oil, balsamic vinegar, and spices. | Source
Toss veggies with in a large glass bowl with oil, vinegar, and spices (see above picture).
Toss veggies with in a large glass bowl with oil, vinegar, and spices (see above picture). | Source
Spread vegetables onto a lined and sprayed sheet or pan and roast in oven for 30-40 minutes until soft. Lightly toss vegetables once or twice during roasting time.
Spread vegetables onto a lined and sprayed sheet or pan and roast in oven for 30-40 minutes until soft. Lightly toss vegetables once or twice during roasting time. | Source

______________________________

Sources

1 Wein, Harrison, Ph.D. "Risk in Red Meat? - National Institutes of Health (NIH)." U.S National Library of Medicine. U.S. National Library of Medicine, 26 Mar. 2012. Web. 17 Sept. 2014. <http://www.nih.gov/researchmatters/march2012/03262012meat.htm>.

"Why Is It Important to Eat Vegetables?" Health and Nutrition Benefits of Vegetables. United States Department of Agriculture, n.d. Web. 17 Sept. 2014. <http://www.choosemyplate.gov/food-groups/vegetables-why.html>.

Questions & Answers

    Comments

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      • kenneth avery profile image

        Kenneth Avery 

        5 weeks ago from Hamilton, Alabama

        Dear Marcelle . . . Wow! Fantastic! Great work! I would say more but my addiction to GREAT food that is on this hub makes me wild with hunger.

        I loved it.

        Keep up the fine work and write me sometime.

      • My Bell profile imageAUTHOR

        Marcelle Bell 

        5 years ago

        Thank you so much! I love taking pictures of food (no waiting for someone to pose haha!). I love to cook and create unique recipes even more.

      • profile image

        shraddhachawla 

        5 years ago

        Mouth watering pictures and a wonderful recipe of Roasted vegetable lasagna. Thanks for sharing My Bell.

      • My Bell profile imageAUTHOR

        Marcelle Bell 

        5 years ago

        Thank you so much, Chef and Jen! My husband has already begged me to make this again. It is just so good! Please let me know what you both think after you make it.

      • Jen Beckers profile image

        Jennifer Beckers 

        5 years ago from Palm Beach County

        Looks absolutely delicious, I will be making this!

      • chef-de-jour profile image

        Andrew Spacey 

        5 years ago from Near Huddersfield, West Yorkshire,UK

        Great photographs and an easy to follow recipe, thank you. This meat free lasagne looks delicious and healthy - low calorie - which is a positive for those who need to keep trim but don't want to compromise on taste.

      • My Bell profile imageAUTHOR

        Marcelle Bell 

        5 years ago

        Thank you for the positive comments, Deal and Flourish!

      • FlourishAnyway profile image

        FlourishAnyway 

        5 years ago from USA

        A good healthy option to meat lasagna. Looks delicious!

      • DealForALiving profile image

        Sam Deal 

        5 years ago from Earth

        The roasted veggie lasagna recipe looks like a good one!

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