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Roasted Vegetable Lasagna

Slice of Roasted Vegetable Lasagna on a plate
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Balsamic roasted vegetables layered with a rich hearty meat sauce, this healthy lasagna is flavor packed. {vegetarian, gluten & dairy-free options}

  • Author: The Saucy Fig
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours

Ingredients

Scale

Sauce

  • 1 jar pasta sauce (I like Bertolli or Classico tomato basil)
  • 1 lb. lean ground beef (optional)
  • 1 sweet yellow onion, diced
  • Italian parsley, basil and oregano to taste (fresh is always better! but dry will work too)

Roasted Vegetables

  • 1 sweet yellow onion, chopped
  • 1 cup chopped bell peppers (I like to use a mix of colors: red, yellow, orange)
  • 1 cup broccoli florets, cut to small, bite size pieces
  • 1 cup butternut squash, pealed and diced small (I like to use the bag of pre-chopped from Costco)
  • 1 cup sliced mushrooms
  • 6 garlic cloves, peeled and chopped
  • 3-4 tablespoons extra virgin olive oil
  • 2-3 tablespoons balsamic vinegar
  • 2 teaspoon Italian Herb seasoning*
  • 2 teaspoons dried basil
  • sea salt and fresh ground pepper, to taste

Ricotta Cheese Substitute

  • 12 oz block Extra Firm Silken Tofu
  • 1 teaspoon honey or agave
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons salt, plus more to taste
  • 1 bag of Mozzarella Style Almond Shred Cheese (or if you can tolerate sheeps milk try 1-2 cups shredded Pecorino or Manchego)
  • handful of fresh herbs, chopped (basil, Italian parsley, etc.)

Other Ingredients

  • 1 box no boil brown rice lasagna noodles
  • 1-2 cups shredded cheese of choice (almond mozzarella, manchego or pecorino)
  • Chopped fresh herbs to sprinkle over the top (basil, Italian parsley, rosemary, etc.)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sauce: Cook the ground beef in a skillet with diced onion until meat is completely cooked.  Add the marinara sauce and balsamic vinegar to taste.  Season with dry or fresh herbs (or a combo.) Ex: Italian parsley, basil, oregano, salt and pepper. Let simmer on low with lid on.
  3. Roasted Vegetables: Heat olive oil in a large roasting pan (or cast iron skillet) over medium high heat. Combine all of the chopped veggies, garlic, balsamic vinegar and herbs in the pan and stir to coat the vegetables evenly.  Cook on medium high heat, stirring frequently.  Once they start to brown, reduce heat and continue to cook on medium/low until they are fork tender and have shrunk in size by more than half of what you started with.
  4. Ricotta Cheese Substitute: In a small bowl mash the drained tofu with a fork or crumble with your hands.  Mix in the remaining ingredients until well combined. (I add in the Mozzarella Almond Cheese to make it easier instead of sprinkling that on the lasagna separately).
  5. Preparing the Lasagna: Spoon 1-2 cups marinara sauce into the bottom of a 13×9 in pan to cover the bottom of the pan.  Arrange a layer of lasagna noodles in the bottom of the pan. Cover evenly with the roasted vegetables, pressing down with a spatula to make a dense, compact layer of veggies.  Top with another layer of noodles and press down. Spread the ricotta cheese mixture evenly over the noddles. Top with another layer of noodles and cover with remaining sauce. Sprinkle cheese and fresh herbs over the top. You can either use shredded almond mozzarella for a completely dairy free version, or a combination of crumbled goat cheese and/or sheeps cheese (pecorino or manchego for those who are sensitive to cows milk).
  6. Bake the lasagna at 350 degrees for 1 hour, or until hot and bubbling and the noodles are tender.  Check after 40 minutes to see if the top is browning, if cheese begins to brown too much cover loosely with tin foil.

Notes

*Instead of the Italian Seasoning, you can just use a combination of dried herbs such as Rosemary, marjoram, thyme, savory, sage, oregano and/or basil. Just add in small amounts to taste.

Find it online: https://www.thesaucyfig.com/roasted-vegetable-lasagna/