Make Ahead

Vegan Lasagna with Roasted Vegetables

June  9, 2015
4 Ratings
Photo by James Ransom
  • Serves 6 to 8
Author Notes

This is the perfect summer lasagna: light, fragrant, and full of the season's best vegetables, which are roasted to bring out all of their sweet and savory flavor. Extra tip: If you're gluten-free (or preparing this dish for GF friends), simply substitute brown-rice or quinoa lasagna noodles for traditional noodles. —Gena Hamshaw

What You'll Need
  • 1 1/2 pounds eggplant (about 1 large or 2 small eggplants), sliced lengthwise into 1/4-inch strips
  • 3/4 pound zucchini or yellow squash (about 2 zucchini), sliced lengthwise into 1/4-inch strips
  • Olive oil
  • Salt and black pepper
  • 10 ounces lasagna noodles (about 10 to 12 noodles)
  • 2 packages extra-firm tofu (about 28 ounces), drained of liquid
  • 1/3 cup nutritional yeast
  • 1 clove garlic, minced
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon fresh oregano (or 2 teaspoons dried oregano)
  • 2 1/2 cups marinara sauce, homemade or store-bought
  • 12 to 15 torn basil leaves (optional)
  1. Preheat your oven to 400° F. Arrange the eggplant slices on a baking sheet and sprinkle them with coarse salt. Allow them to sit for 20 to 30 minutes.
  2. Pat the eggplant slices dry to remove any moisture that has collected. Arrange the zucchini slices on another baking sheet. Brush all of the vegetables with olive oil and sprinkle them with salt and pepper. Roast for 25 minutes, or until the vegetables are tender and just browning. Remove them from the oven and reduce oven heat to 350° F.
  3. While the vegetables are roasting, bring a pot of salted water to a boil. Cook the lasagna noodles until they're just al dente. Drain them and set aside. Next, use your hands to crumble the tofu finely in a large mixing bowl. Add in the nutritional yeast, garlic, lemon juice, oregano, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste. Continue crumbling the mixture with your hands until it resembles ricotta. Check for seasoning and add lemon, dried herbs (if desired), and salt and pepper to taste.
  4. Lightly oil a 9- by 13-inch baking dish. Spread 1/2 cup marinara sauce over the bottom of the dish. Arrange 4 lasagna noodles over the sauce, and top the noodles with half of the roasted vegetables. Spread half of the tofu mixture over the vegetables.
  5. Arrange 4 noodles and 1 cup of marinara sauce over the tofu. Cover the marinara sauce with the remaining roasted vegetables and tofu. Cover this layer with the 4 remaining lasagna noodles and a final cup of marinara sauce.
  6. Bake the lasagna for 40 minutes, or until noodles are crisping at the edges and everything is bubbling gently. Allow the lasagna to rest for 10 to 15 minutes. Arrange the basil leaves, if you like, over the top of the lasagna. Cut and serve.

See what other Food52ers are saying.

  • Cheryl
  • jxc
  • bellw67
  • Susan Higgins
    Susan Higgins
  • Mary Devinat
    Mary Devinat

7 Reviews

Cheryl December 23, 2018
Best vegan lasagna ever! Used Rao's Marina sauce. Used Joval brown rice lasagna noodles and next time, I need to undercook them even more. One box should do it, if the noodles are not broken up. For the tofu, I weighted it and let it drain before crumbling finely, then in addition to the other adds from the recipe, I stirred in vegan Parmesan, dried basil, thyme, dried parsley. I used shredded vegan mozzarella sprinkled lightly on the layers and in the last 10-15 mins, topped with the same mozzarella and vegan Parm. I know this says it's for the summer, but I made it for myself for Christmas day because I know the family will have lasagna and I want mine too! Thank you!
jxc October 2, 2018
Pretty good. Used Delallo Whole Wheat No Boil Lasagna noodles - was more generous with sauce and baked covered for first 40 min; then uncovered for another 20. Used Rao's Arrabiato sauce & added mushrooms and roasted peppers to the vegetable mix.
bellw67 January 2, 2017
I've made almost the exact recipe a few times. I've used butternut squash, mushrooms as well. The only other thing not in the recipe that I add is vegan parm.
Susan H. August 12, 2016
In the past, I have just put the noodles in raw - straight from the package, and covered it and cooked it slow. It comes out perfect, not runny, because the veggie's moisture softens them. You need to use a lot of sauce but it saves a step.
Mary D. November 13, 2015
Lasagna is one of my favorite dishes, a vegan version should be great! :)
Synky August 16, 2015
I made this exact recipe yesterday for dinner and it was great! Everyone really liked it, though my two year old had a little trouble with the eggplant skins. Would definitely make it again. I think I would double the eggplant and squash because they were so tasty!
Alexandra R. June 23, 2015
I think this is a great recipe! I altered the tofu ricotta for oh she glows ricotta: I add some fake italian sausage, mushrooms, and spinach, with gluten free lasagna noodles. My boyfriend is allergic to milk products and this by far had him going back for seconds!