VEGAN VEGETABLE LASAGNA – ahhh!! This is the best vegan lasagna recipe and I’m so excited to share it with you guys. This recipe includes our homemade almond tofu ricotta cheese and EASY lentil bolognese sauce. Layered with roasted vegetables, this makes a delicious, savory, flavorful family meal OR a meal that leaves plenty of leftovers for dinner throughout the week.
Lasagna and I have a love/hate relationship. A couple years ago, I made a lasagna for Thanksgiving that met a horrible fate. Matt and I didn’t visit family for this Thanksgiving so we decided to have a small get-together with friends. I meticulously layered a lasagna with sauce, noodles, and ricotta and covered the pan in tin foil. I had Matt hold the lasagna in his lap during the drive to our friend’s house so that it didn’t slide around in the car. Then, I carried the lasagna into the house like it was my newborn child. I mean, I was sure that it was going to be a good Thanksgiving meal. Then, the tragedy occurred.
I was too lazy to clear a spot on the counter so placed the lasagna pan on the stovetop and sat down on the couch. I thought it would be safe there but boy, was I wrong. The wrong burner was turned on to make the mashed potatoes and the glass pan exploded! I mean, there was glass and lasagna EVERYWHERE. It was sad. Very, very sad. So lesson learned – do not store a glass pan on the stovetop EVER. Put it on the counter, just clear a spot and DO IT. This is between lasagna life and lasagna death, people!
A month later, I made another lasagna for Christmas. Except this time, I went back to New York to visit family and left the lasagna with Matt (since he couldn’t get time off work). He told me about that lasagna everyday I was gone and made me so jealous that I wasn’t home to enjoy it. So yeah, those are some amazing stories about lasagna, I know.
Anyway, I finally made a vegan lasagna that I was able to eat and it was goooooood. It was REAL good. It was a perfect meal and we had leftovers for days. I mean, I would go to work and daydream about getting home so I can eat a piece of this vegan lasagna. It’s easy and fun to make too.
The vegan lasagna consists of four layers: lentil bolognese sauce, cooked lasagna noodles, almond ricotta cheese, and roasted vegetables (eggplant, zucchini, and red pepper). Layer them up a few times until you reach the top and run out of ingredients.
If you make this vegan lasagna, take a picture and tag us @pastabased or #pastabased on Instagram!
The lasagna consists of four layers: lentil bolognese sauce, cooked lasagna noodles, almond ricotta cheese, and roasted vegetables (eggplant, zucchini, and red pepper).
- 1 eggplant diced
- 1 zucchini diced
- 2 red bell peppers diced
Preheat oven to 425F
Prepare vegetables. Dice eggplant, zucchini, and red bell peppers in 1/2 inch to 1 inch pieces. Place diced vegetables onto a baking sheet. Drizzle with olive oil. Add salt and pepper. Roast for 20 minutes.
Lower oven heat to 350F. Add sauce to bottom of 13x9-inch baking pan. Place lasagna noodles evenly on top of sauce. Spread vegan ricotta cheese on noodles, then top with roasted vegetables.
Continue layering - Sauce, Noodles, Ricotta, Veggies - until all ingredients are used up, ending with a layer of sauce.
Cover with tin foil and bake in oven at 350F for 25-30 minutes.