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Vegan Roasted Vegetable Lasagne on a plate with green salad.
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Vegan Roasted Vegetable Lasagne Recipe

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.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: aubergine, courgette, dried basil, dried oregano, garlic, lemon juice, nutritional yeast, passata, red onion, silken tofu, tomato puree
Servings: 6 people
Calories: 375.62kcal

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.

Nutrition

Calories: 375.62kcal | Carbohydrates: 46.84g | Protein: 11.7g | Fat: 17.21g | Saturated Fat: 3.34g | Polyunsaturated Fat: 1.96g | Monounsaturated Fat: 7.12g | Cholesterol: 12.05mg | Sodium: 537.36mg | Potassium: 967.18mg | Fiber: 7.81g | Sugar: 10.08g | Vitamin A: 656.23IU | Vitamin C: 29.95mg | Calcium: 78.07mg | Iron: 3.19mg