Roasted Vegetable Lasagna

Course Main Course

Cuisine Italian, Mediterranean

Keyword eggplant, lasagna, marinara, peppers, vegan, zucchini

Prep Time 1

Cook Time 50

Total Time 1 50

Servings people

Calories 372kcal

Author Planted and Picked

1 batch Simple Marinara Sauce or about 6 cups of your favourite homemade or store bought pasta sauce

Preheat the oven to 375° F.
We bought one large Italian eggplant. Slice the ends off the eggplant and discard. Slice lengthwise (about 1/4 inch wide). Slice each piece lengthwise again (about 1/4 inch wide) and then slice width-wise to form bite sized pieces.
Slice the ends off the zucchini and discard. Dice the zucchini in the same way as described above. We used 4 medium sized zucchini to make 4 cups.
Cut the peppers in half and remove the seeds. Slice the peppers lengthwise and then widthwise to form a small dice.
See the picture in the post above for approximate size of the veg. The pieces are bite-sized, but you don't have to be exact! Cooking should be fun and intuitive.
Pile the vegetables on a baking tray. They do not have to be in a single layer.
Add the balsamic vinegar, Italian seasoning and sea salt. Stir to combine.
Place in middle rack of the over and bake for 30 minutes. Stir and bake for another 20 to 30 minutes. They should look roasted but not burnt. Remove and set aside.

While the vegetables are roasting, prepare the marinara sauce using the link above.
If you are using jarred sauce, we would suggest still sautéing the 1 cup of onions and the garlic from our Simple Marinara Sauce recipe and then add the jarred sauce to that. That will bump up the flavour!

If you are using lasagna noodles that need to be cooked first, you will need about 15 noodles for 5 layers. Cook the noodles according to the instructions. Drain and spread out on a baking tray so that they don't stick together.
Heat a deep pan on medium heat. Add the spinach and gently sauté until wilted. Drain any excess liquid. Set aside.
Measure out your vegan cheese and place in a bowl.

In a lasagna pan or 9 inch by 13 inch baking pan, ladle about 1 cup of the marinara sauce onto the bottom. This will keep the noodles from sticking.
Add one layer of noodles to cover the bottom. They can be slightly overlapping.
Top with another 1 cup of sauce and ½ of the roasted vegetables.
Add a second layer of noodles and another 1 cup of sauce. Top with 1 cup of the vegan cheese.
Add a third layer of noodles and spread out the spinach over the noodles.
Add a fourth layer of noodles, the remaining ½ of the vegetables and 1 cup of the vegan cheese.
Add the final layer of noodles, the remaining sauce and the remaining cheese.
You can top with some fresh basil leaves and sprinkle some nutritional yeast if you like. If you prefer the leaves to stay green, you can add them after baking!
Cover the lasagna and place in the oven for 30 minutes. Remove the cover and bake for another 20 to 30 minutes. The sauce should be bubbling and the cheese melted.
Let cool for about 20 minutes before serving so that it has time to set.