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a casserole dish with vegetable lasagna with a plate on the side
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Vegetable Lasagna

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. 
Course Main Dish
Cuisine American, Italian
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 385kcal
Author Sina

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

Instructions

  • Finely chop the onion and the garlic. Cut the vegetables into small pieces. 
  • 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. 
  • Add the vegetables and cook for 5 minutes on high heat. Stir a few times. 
  • 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. 
  • 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. 
  • Arrange three lasagna noodles lengthwise on top of the sauce. 
  • 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.
  • Then sprinkle the lasagna with vegan cheese.
  • Bake the lasagna for 30-35 minutes, depending on your oven.

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. 

Nutrition

Calories: 385kcal | Carbohydrates: 64g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Sodium: 560mg | Potassium: 934mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6999IU | Vitamin C: 84mg | Calcium: 120mg | Iron: 4mg