Roasted Veggie Vegan or Vegetarian Lasagna

Vegetarian version with mozzarella cheese topping 

Vegetable layers:

2 Portobello mushroom tops
1 package of shitake mushrooms
1 large eggplant

1 large yellow onion
2 zucchinis

2 bell peppers (I prefer red, orange, or yellow)
1/2 bunch of lacinato Kale
1/2 bunch of curly green kale (or sub with spinach)

(Really you can use anything you have in the fridge. I have used green beans as one of the layers in the past. Just make sure they are cooked!)

extra virgin olive oil

Dried oregano

Vegan Ricotta:
a bunch of fresh basil (add parsley, oregano or any other herbs you want)

1 pkg. silken tofu

Additional Layers:

1 1/2 jars of tomato basil tomato sauce
1 package of  lentil or rice lasagna noodles

Daiya Foods mozzarella (optional)


This recipe makes a vegan ricotta out of silken tofu and fresh basil. Then layers roasted and raw veggies with uncooked noodles.

Roasted veggies:

1. Preheat oven to 400 degrees.
2. Prepare 2 baking sheets with silicon sheet, foil or parchment paper.
3. Chop all vegetables. Eggplant, onion, zucchini, peppers into small bite-sized pieces. 
4. Cut mushroom tops into strips 1/4" to 1/2" thick and slice mushrooms. 
5. Mix mushrooms with 1 tbsp. of olive oil and 1 tsp dried oregano, salt and pepper to taste. Spread on a baking sheet and bake for 20 minutes. Mix the sheet half way through.
6. Mix eggplant, zucchini, onion, and peppers with 1 tbsp. olive oil and 1 tbsp. dried oregano, salt and pepper to taste. Spread on a baking sheet and bake for 20 minutes, flip half way through.
7. Chop kale into small ribbons or squares, massage in a bowl with 1 tsp salt and 1 tbsp. olive oil and set aside in a bowl. (Skip this step if you are using all spinach.)
8. Let everything cool to the touch. You don't want to burn your hands putting this together.

Vegan Ricotta:

1. While the veggies are roasting make the ricotta.
2. Place herbs in a food processor with the package of silken tofu. Use only the tofu and discard any extra liquid.
3. Process until smooth. (Here you can add some nutritional yeast if you prefer, but my husband hates it so I never use it. But if you're familiar - have at it.)

Assemble the Lasagna:

1. Drizzle the baking dish with olive oil or spray with an olive oil or avocado oil spray.
2. Spread the cooked mushrooms at the bottom of the baking dish. I use the mushrooms as the base because they are usually the largest sized veggies.
3. Place 3 or 4 sheets of pasta across the layer of mushrooms. 
4. Lightly spread some tomato sauce (straight out of the jar, use 1/3 jar tops) onto the pasta sheets. 
5. Spread all kale onto pasta with tomato sauce.
6. Spread 1/2 of the eggplant, zucchini, pepper mixture on top of the kale.
7. Place another layer of pasta noodles, but in the opposite direction of the 1st layer you laid down.
8. Spread all of the vegan ricotta on the pasta.
9. Place the remainder of your eggplant/veggie mix onto the pasta layer
10. Place another layer of pasta (in the direction of the first layer) and spread the remaining tomato sauce on top. 
11. Cover with foil or a silicone baking mat, and bake for 45 minutes. 
12. After 45 minute remove top and cover with cheese and bake uncovered for another 15 minutes. If you are skipping cheese, still bake uncovered for 15 minutes.
13. After 1 hour your lasagna should be bubbly on the sides and have nice crispy edges.
14. Let cool for 15 - 20 minutes before dishing out. This will help the layers to stiffen up.