Roasted Vegetable Lasagna
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This Roasted Vegetable Lasagna is the perfect end of summer dinner. Filled with roasted veggies, vegan ricotta & feta, marinara and noodles!
If you are in need of using up veggies, this Roasted Vegetable Lasagna is for you! Zucchini and tomatoes are roasted before being layered with lasagna noodles, marinara and tofu ricotta. This is a great recipe to sneak in some veggies while also eating comfort food!
Step One: Roast the Veggies
Since it is summer, I decided to use zucchini and cherry tomatoes for this lasagna – you could also switch up the veggies depending on the time of year!
Add the zucchini and shallot to one side of a baking sheet and the tomatoes to the other. Drizzle with olive oil and sprinkle with salt & pepper. Toss to coat and place in the oven for 25 minutes. Remove from the oven and add some diced garlic to the zucchini side. Toss and place back in the oven for 5 minutes.
Remove the veggies from the oven and let them cool for a few minutes.
Step Two: Make the Tofu Ricotta
This tofu ricotta recipe is one of my favorites! It is perfect for lasagna and can be switched up by adding fresh herbs! Here is what you need:
- extra firm tofu
- lemon juice
- garlic
- basil leaves
- olive oil
- salt & pepper
Add everything to a food processor and blend until combined. Give it a taste and adjust the salt, pepper and lemon juice if needed.
Transfer the tofu ricotta to a bowl with some thawed and drained frozen spinach and toss to combine.
Step Three: Assemble & Bake
To keep this simple, I used no-bake lasagna noodles. But if you aren’t able to find any, you will need to cook and drain your lasagna noodles while the veggies are roasting.
To a baking dish, spread out 1/2 cup marinara on the bottom. Top with 4 lasagna noodles, 1/2 of the ricotta, 1/2 of the zucchini, 2 ounces of vegan feta and 1 cup of marinara. Repeat the layer. Finish with the final 4 lasagna noodles, 1 cup marinara and the rest of the vegan feta. Top with the roasted tomatoes, cover with foil and bake for 40 minutes. Remove the foil, add vegan parmesan and bake uncovered for another 20 minutes. For a crispier top, broil the lasagna for a few minutes at the end.
Take the lasagna out of the oven and allow to set for 20 minutes – this will help everything settle and make it easier to slice.
Step Four: Serve
Once the lasagna has set it is time to slice it up and serve! I like to add lots of fresh basil before serving. You can serve this on its own or add some garlic bread & a salad to the side.
Leftovers will keep in the fridge for 2-3 days or they can be frozen for up to 3 months. This vegan lasagna is healthy, hearty and delicious!
Need more recipe inspo? Check these out:
Roasted Vegetable Lasagna
Ingredients
FOR THE ROASTED VEGGIES
- 1 pound zucchini unpeeled and cubed
- 1 shallot sliced
- 1 pound cherry tomatoes
- 2 tablespoons olive oil
- salt & pepper
- 2 cloves garlic minced
FOR THE RICOTTA
- 1 block extra firm tofu drained and pressed
- 1 lemon juiced
- 2 cloves garlic peeled
- 10 large basil leaves
- 1 tablespoon olive oil
- salt & pepper to taste
- 8 ounces frozen spinach thawed and drained
FOR THE LASAGNA
- 12 lasagna noodles I used no-cook
- 1 28-ounce jar marinara sauce
- 7 ounces vegan feta crumbled
- vegan parmesan
- basil for serving
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the zucchini and shallot to one side of the baking sheet and the tomatoes to the other. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and place in the oven for 25 minutes. Remove from the oven and add the garlic to the zucchini side. Toss and place back in the oven for 5 minutes. Remove and allow to cool slightly. Lower the oven heat to 350 degrees.
- Meanwhile, add all of the ricotta ingredients (except the spinach) to a food processor and blend until smooth. Taste and adjust the seasonings as needed. Transfer to a bowl with the thawed spinach and mix.
- To assemble, spread out 1/2 cup marinara on the bottom of a 9×13 baking dish. Top with 4 lasagna noodles, 1/2 of the ricotta, 1/2 of the zucchini, 2 ounces of feta and 1 cup of marinara. Repeat the layer. Finish with the final 4 lasagna noodles, 1 cup marinara and the rest of the vegan feta. Top with the roasted tomatoes, cover with foil and bake for 40 minutes. Remove the foil, add vegan parmesan and bake uncovered for another 20 minutes. For a crispier top, switch the oven to broil for the last few minutes.
- Remove from the oven and allow to sit for 20 minutes. Slice, top with basil and enjoy!
Video
The recipe was a lot of work. The results were delicious, with one caveat. I have a true 9×13 pan that I used for this recipe. Each layer used 5 lasagna noodles and the filling scantily covered the noodles. I also had to use another half jar of marinara, as well as rinse the first jar with some water, as experience told me the noodles would not soften with the amount of liquid as written. Cooking times were accurate, and the effort was well worth the end result. I froze half. The ricotta recipe by itself is 5 stars!
I made this for my family and they loved it! The roasted tomatoes on top were fantastic. I couldn’t find vegan feta but even without it, this recipe is full of flavor. I can’t wait to have the leftovers for lunch!
Easy and sooooooo delicious ❤️
Thanks Dana!