Plant Based Roasted Vegetable Lasagna

I finally found a good recipe for plant based lasagna! With a little help from Minimalist Baker, I modified this recipe from Capello’s to create a dish the family really enjoyed!


1 medium eggplant sliced lengthwise

1 yellow bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 portobello mushroom, thinly sliced

1 zucchini, thinly sliced

1/2 red onion, thinly sliced

2 T. grapeseed oil

1 jar marinara (I like Whole Foods brand Italian Herb)

6 lasagna noodles (cooked according to package)

1 batch plant based ricotta cheese (use Minimalist Baker recipe – scroll all the way down for recipe)

Plant based parmesan cheese (use Minimalist Baker recipe)


Preheat oven to 400.

Toss the vegetables and mushroom with grapeseed oil. Add a sprinkle of salt and pepper. Spread out on a baking sheet lined with a Sil-Pat and roast 25 minutes.

Grease an 8×8 pan/dish with grapeseed oil.

Spread marinara sauce over the bottom of pan/dish. Layer lasagna noodles, then vegetables and mushrooms, then ricotta, then more sauce, more noodles, more veggies/mushrooms, more ricotta and more sauce. Sprinkle on plant based parmesan cheese. (If you like a thicker lasagna, you could add an additional layer of each)

Cover and bake 35-40 minutes. Let cool for about 30 minutes to allow lasagna to set. Garnish with fresh basil if desired.

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