This Vegan Roasted Vegetable Lasagne is made with Mediterranean vegetables, rich tomato sauce, and a creamy silken tofu and nutritional yeast sauce. It's a hearty plant-based comfort food perfect for dinner.
If you’re looking for the ultimate vegan comfort food, this Vegan Roasted Vegetable Lasagne is packed with flavour, wholesome ingredients, and layers of satisfying goodness. Roasting the vegetables before layering them into the lasagne brings out their natural sweetness and depth, creating a rich filling that rivals any traditional version.
This recipe is perfect for weeknight dinners, meal prep, or family gatherings. It combines roasted Mediterranean vegetables, a savoury tomato sauce, a creamy silken tofu and nutritional yeast sauce, and tender lasagne sheets. The result is a hearty, nutritious, and completely plant-based lasagne that even non-vegans will love.
Whether you’re new to plant-based cooking or already follow a vegan diet, this roasted vegetable lasagne is simple to make, freezer-friendly, and tastes delicious!
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Ingredients
For the roasted vegetables
- Aubergine
- Courgette
- Roasted red peppers in a jar
- Olive oil
For the tomato sauce
- Olive oil
- Garlic
- Red onion
- Passata
- Tomato purée
- Dried basil
- Dried oregano
For the silken tofu bechamel sauce
- Silken tofu
- Nutritional yeast
- Lemon juice
- Garlic
- Salt
- Black pepper
- Unsweetened plant milk
For assembly
- Vegan lasagne sheets
- Vegan mozzarella
Want to try your hand at making your own vegan mozzarella? Check out my post on how to make vegan mozzarella at home.
Step-by-step instructions
There are a number of steps to assembling this lasagne. Just follow each step set out below for multiple layers of deliciousness!
- Step 1: cut the aubergine and courgette into long strips and roast in the oven for 20 minutes until soft.
- Step 2: while the vegetables are roasting, saute the red onion and garlic in a large flat-bottomed sauce pan.
- Step 3: add the passata, tomato puree and dried herbs and simmer for 10 minutes.
- Step 4: add the ingredients for the silken tofu sauce to a blender and blitz until smooth.
- Step 5: begin to assemble the lasagne by spooning some of the tomato sauce into the bottom of a large oven dish, lay over some of the roasted vegetables and top with a little more tomato sauce.
- Step 6: lay 3 - 4 lasagne sheets on top of the tomato and vegetable layer.
- Step 7: spoon over half of the silken tofu sauce.
- Step 8: lay another 3 - 4 lasagne sheets on top of the silken tofu layer.
- Step 9: repeat with the remaining tomato sauce, vegetables, lasagne sheets and silken tofu sauce, finish off with a sprinkling of vegan mozzarella.
- Step 10: bake in the oven for 30 - 45 minutes or until the lasagne sheets are cooked through and its golden brown around the edges.
Hint: Let the lasagne rest for 10–15 minutes before slicing. This helps the layers set properly so you get clean slices instead of a runny lasagne.
Substitutions
You can make a couple of simple swaps to suit your diet with these substitutions.
- Gluten-free: use gluten-free lasagne sheets.
- Soy-free: replace the tofu sauce with a blended white bean cream.
Variations
Want to mix things up a little? Try adding chilli flakes or harissa paste to the tomato sauce for a spicy kick.
You could also try one of my other lasagne recipes:
Equipment
To make this lasagne you'll need the following kitchen items:
- Knife and chopping board
- Large baking tray
- Large flat bottomed saucepan
- Mixing spoon
- Blender or food processor
- 9x13 inch baking dish
Don't worry too much if you don't have exactly the same size baking dish. You might just end up with more or less layers than me!
Storage
Store leftover lasagne in an airtight container in the fridge for up to 4 days.
Alternatively, this lasagne freezes beautifully. Wrap tightly and freeze for up to 3 months.
To reheat your leftovers, place in the oven and bake at 180°C (350°F) until heated through. You can also microwave individual portions.
Top tip
It's essential that you blend the silken tofu sauce until it's completely smooth. A silky texture mimics traditional bechamel and ensures creamy layers throughout the lasagne.
Frequently asked questions
Yes, assemble up to 24 hours in advance then cover and refrigerate. Bake it when ready.
No. Most modern lasagne sheets are oven-ready so they cook directly in the sauce while baking.
No. When blended with the nutritional yeast, garlic and lemon juice, the silken tofu becomes rich, creamy and slightly cheesy making it perfect for a dairy-free bechamel sauce.
Lots of UK supermarkets now sell vegan cheese. You can also buy it online from stores like Ocado or Saporia.
The recipe
Vegan Roasted Vegetable Lasagne Recipe
Equipment
- 1 kitchen knife
- 1 chopping board
- 1 large baking tray
- 1 large flat-bottomed saucepan
- 1 mixing spoon
- 1 9x13 inch baking dish
- 1 Blender or food processor
Ingredients
For the roasted vegetables
- 1 aubergine sliced lengthways
- 1 courgette sliced lengthways
- 3 roasted peppers from a jar, sliced
For the tomato sauce
- 1 red onion finely diced
- 4 tablespoon olive oil (divided)
- 3 cloves garlic minced
- 500 ml passata
- 2 tablespoon tomato purée
For the silken tofu sauce
- 300 g silken tofu
- 3 tablespoon nutritional yeast
- 2 tablespoon lemon juice
- 1 clove garlic minced
- Salt and pepper to taste
- unsweetened plant milk optional if the sauce is too thick
To assemble
- 9 –12 lasagne sheets
- 150 g vegan mozzarella grated
Instructions
- Roast the vegetables on a baking tray at 180C / 350F / gas mark 4 for 25–30 minutes, flipping halfway.
- In the meantime, cook then onion and garlic in a large flat-bottomed sauce pan until softened, then add tomatoes and herbs to make the sauce. Simmer for 10–15 minutes.
- Blend the silken tofu, nutritional yeast, lemon juice, garlic, and seasoning until smooth.
- Start layering the lasagne with tomato sauce and roasted vegetables followed by lasagne sheets, the silken tofu sauce and more lasagne sheets.
- Repeat this until you finish with a layer of silken tofu sauce.
- Sprinkle over the grated vegan mozzarella
- Bake at 180C / 350F / gas mark 4 for 30-45 minutes until golden.
- Rest for 10 minutes before serving.
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