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Roasted Veggie Lasagna Vegan Italian Recipe

Vegan Roasted Vegetable Lasagna

This vegan roasted vegetable lasagna features caramelized peppers, zucchini, mushrooms, and onions layered with tender lasagna noodles, dairy-free ricotta, and a rich marinara sauce. It’s a perfect combination of savory flavors and comforting textures, great for both slow dinners and busy weeknights.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna noodles (12-15 sheets or 1 package) – use Tinkyada brown rice noodles for a gluten-free option
Mixed vegetables:
  • Bell peppers 1-2
  • Zucchini 2
  • Mushrooms 1 cup
  • Onion 1 large
  • Marinara sauce 24-26 ounces
  • Dairy-free ricotta or ricotta alternative 1-2 cups
  • Olive oil 2-3 tablespoons
  • Fresh basil a handful, for garnish
  • Breadcrumbs Italian-seasoned, optional
  • Salt and freshly ground black pepper to taste
  • Garlic 2 cloves, minced
  • Balsamic vinegar optional, for drizzling
  • Vegan mozzarella or a cheese substitute optional, for topping

Method
 

Preheat the oven to 425°F (220°C). Prepare two baking sheets with parchment paper.
    Prepare the vegetables: Slice bell peppers, zucchini, mushrooms, and onions into even-sized pieces. Toss them with olive oil, salt, pepper, and minced garlic. Spread them evenly on the baking sheets.
      Roast the vegetables: Place the vegetables in the preheated oven and roast for 20–25 minutes, stirring halfway through until tender and caramelized. For extra char, increase the temperature to 450°F and roast for a few more minutes, watching closely.
        Boil the lasagna noodles: While the vegetables roast, cook the lasagna noodles in salted boiling water until al dente (usually under 10 minutes). Drain and rinse them to stop the cooking, then toss with a little olive oil to prevent sticking.
          Prepare the baking dish: Lower the oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Begin layering with lasagna noodles, slightly overlapping them.
            Add ricotta and vegetables: Spread a layer of dairy-free ricotta over the noodles, then scatter the roasted vegetables evenly. Top with more marinara sauce. Repeat layers, finishing with noodles and sauce on top.
              Bake: Cover the lasagna with foil and bake for 15–20 minutes. Then, uncover and sprinkle with breadcrumbs or vegan mozzarella. Bake uncovered for another 15 minutes until the top is golden and bubbling.
                Rest before slicing: Let the lasagna rest for 15–20 minutes to set the layers and make slicing easier.
                  Serve: Garnish with fresh basil, a drizzle of olive oil, and a sprinkle of ground black pepper. Slice and serve with a side of salad or roasted vegetables.

                    Notes

                    • Gluten-Free Option: Use Tinkyada brown rice noodles for a gluten-free version.
                    • Dairy-Free Option: The tofu ricotta or any plant-based ricotta will work perfectly for those avoiding dairy.
                    • Make-Ahead: You can assemble the lasagna the day before and refrigerate it for up to 24 hours. Just bring it to room temperature before baking.
                    • Freezing: Freeze unbaked lasagna for up to 3 months. Thaw in the fridge overnight before baking.