Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 45 min
Ingredients: 1 onion; 2 cloves of garlic; 3 carrots; 1 red bell pepper; 1 yellow bell pepper; 9 oz brown button mushrooms; 1 can diced tomatoes; 2.5 cups crushed tomatoes; 2 handful baby spinach; 1 teaspoon soy sauce; 1 teaspoon dried oregano; 2 teaspoons dried basil; salt, to taste; 2 teaspoons vegetable broth powder; black pepper, to taste; 9 lasagna noodles; 3/4 cup vegan sour cream; 1 cup vegan shredded cheese

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You will love this vegetable lasagna! It’s easy to make, healthy, packed with fresh vegetables, and it’s the perfect comfort food for the whole family.

Why This Recipe Works

I’m a huge fan of pasta and lasagna is one of my all-time favorite meals! I’ve already posted two delicious vegan lasagna recipes on the blog: one with lentils and one with tofu.

I absolutely love both recipes, but I think this veggie lasagna is my favorite. It’s packed with fresh vegetables and it’s a great recipe for kids. Our kids are picky eaters, but they absolutely love this lasagna and eat every last bite every time I serve it.

It’s a bit of work to chop all the vegetables into small cubes, but it’s definitely worth it. I like to prep the veggies the night before when I make this recipe during the week. Alternatively, you could also chop everything into large pieces and then use a food processor. Or just make it on the weekend when you have a bit more time.

To make this lasagna extra rich and comforting, I added a bit of vegan sour cream between every layer. I used store-bought vegan sour cream, but you could also use the dairy-free basil ricotta cheese I used for my pinwheels. I’ve done this before and it was super delicious. However, I wanted to keep things a bit easier for this recipe.

We’ve made this vegetable lasagna so many times and it’s always a real winner! Lasagne is just the perfect comfort food. I love to serve it with a green salad, but it’s also great on its own.

What Goes Into This Recipe

Bell Peppers – I used a yellow and a red one.
Zucchini
Mushrooms – I used brown button mushrooms.
Carrots
Onion & Garlic
Spinach – baby spinach.
Tomatoes – canned diced and crushed tomatoes.
Spices – dried oregano, basil, salt, pepper, and red pepper flakes (optional). Or an Italian seasoning blend.
Vegan Cheese – vegan cheese shreds. Use your favorite blend. It should melt well.
Vegan Sour Cream – or my dairy-free basil ricotta cheese.
Lasagna Noodles – I used 9 lasagna noodles.
Soy Sauce – it adds more flavor to the sauce.

How To Make This Recipe

1. Step: Finely chop the onion and the garlic. Cut the vegetables into small pieces.

2. Step: Heat a bit of oil in a large pan and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.

3. Step: Add the vegetables and cook for 5 minutes on high heat. Stir a few times.

4. Step: Add the canned diced and crushed tomatoes and cook for 3 minutes. Season with salt, pepper, soy sauce, and vegetable broth powder. Then add the spinach and let it wilt.

5. Step: Spoon just enough of the vegetable tomato sauce into the baking dish to lightly cover the bottom. You need about 1 cup of the sauce.

6. Step: Arrange three lasagna noodles lengthwise on top of the sauce.

7. Step: Spread another layer of the vegetable tomato sauce on top, so the noodles are entirely covered. Spread 1/3 of the vegan sour cream on top. Continue with two more layers of sauce, lasagna sheets, and sour cream. Put the rest of the tomato sauce and the sour cream on top.

8. Step: Then sprinkle the lasagna with vegan cheese.

9. Step: Bake the lasagna for 30-35 minutes.

Recipe Notes

The recipe is pretty versatile. If you don’t have all of the veggies, just use more of another vegetable you’ve got at home. You could also add small broccoli florets or eggplant. Just make sure to roughly use the amount of vegetables listed in the recipe.
Make sure to use vegan cheese shreds that melt pretty well.
I love to sprinkle the lasagna with freshly chopped parsley and basil just before serving. It adds a bit of color and lots of flavor.
For a healthier version, use whole wheat or green lentil lasagna noodles.

Frequently Asked Questions

Can I Freeze The Lasagna?

Yes, the vegetable lasagna freezes pretty well. You can either freeze it baked or unbaked for 2-3 months.

I usually prefer to freeze it before it has been baked. Just let it thaw in the fridge overnight. On the next day bake it for 30-35 minutes at 350 °F.

How Long Will the Lasagna Last in the Fridge?

Properly stored in an airtight container in the fridge, it will last 3-5 days.

Can I Make This Recipe Gluten-Free?

Yes, you can easily make it gluten-free. Just replace the soy sauce with tamari and use brown rice lasagna noodles instead of regular ones. I also like to use green lentil lasagna noodles for extra protein.

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I Love To Hear From You!

I hope you like this vegetable lasagna as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina

Vegetable Lasagna