This vegan roasted vegetable lasagna is not only delicious but also loaded with nutritious ingredients like roasted eggplant, zucchini, bell peppers, and spinach, providing a wide range of vitamins and minerals to support a healthy lifestyle. The tofu ricotta cheese adds a creamy, indulgent texture to the dish while still being completely dairy-free. Plus, the roasted vegetables add a depth of flavor that will leave your taste buds craving more.
Ingredients:
- 1 eggplant, sliced
- 2 zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper, to taste
- 12-15 lasagna noodles
- 1 package (16 oz) vegan mozzarella cheese
- Fresh basil leaves, for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Place the sliced eggplant, zucchini, red and yellow bell peppers, onion, and garlic in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Arrange the vegetables on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
- In a large saucepan, combine the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally.
- Cook the lasagna noodles according to package directions. Drain and set aside.
- To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles on top of the sauce, followed by a layer of roasted vegetables and a layer of vegan mozzarella cheese. Repeat the layers until all the ingredients are used up, ending with a layer of cheese on top.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for 5-10 minutes before slicing and serving. Garnish with fresh basil leaves.