Ooey, gooey, and delicious – this is my go-to dinner party pleaser. It’s also my brother’s very favorite thing I make and he requests it each time he comes to dinner. What I love about it is that I can make it the day before or even two days before and just have to bake it the night we’re eating it. It makes for a nice low-stress dinner if you’re having anyone over. Just open a bottle of wine, pop this in the oven, and visit a while as it bakes.

Roasting all of the vegetables (and use any you like, the recipe reflects my favorite combination, but using squash or zucchini or really anything else would also be delicious) takes the flavor to a different depth. It helps makes the lasagna sweet and rich in ways you can’t achieve without roasting the vegetables.


pastatypesAlso, if you want to make this Gluten free, I have made it just as it’s written below without any noodles in it. It’s less toothsome and more of a gooey vegetable bake, but it’s still delicious! Also, I think brown rice GF lasagna noodles are pretty good when they’re baked in with all this other wonderful stuff.

This is the first layer of pasta and then sauce. You can see there are two types of pasta here (if you look closely), I made this half gluten free (the top pasta section is brown rice). All of the noodles are no-boil (you use them right out of the box). I think the finished product tastes great, but, of course, if you want to make your own pasta that’s amazing and I applaud you. That would take this already-special dish to another level.

recipe: roasted vegetable lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2-4 T high-heat oil (like grape seed)
  • ½ lb of no-boil flat lasagna noodles (or, be awesome, and make your own)
  • 2 medium eggplants
  • 2 large red bell peppers
  • 1 large sweet onion
  • 4 portobello mushroom caps (or 8 oz cremini mushrooms)
  • salt and pepper to taste
  • 2 cups almond cashew ricotta
  • 2-3 cups super simple pomodoro (depends on how saucy you like your lasagna)
  • 2 cups vegan mozzarella shreds (I use Daiya, one bag is about 2 cups)
  1. Preheat oven to 450.
  2. Rub three large cookie sheets with oil.
  3. Slice up your eggplant, peppers, onion, and mushrooms into semi-uniform slices and lay everything out on the cookie sheets.
  4. Brush all of veggies with oil. Lightly salt and pepper everything.
  5. Roast at 450 for about 45 minutes, flipping and rotating everything half way, until all of your veggies are brown and delicious (I generally pull the mushrooms out at the half way point, I don’t like them too cooked and chewy).
  6. Make your cashew ricotta and your super simple pomodoro.
  7. Lightly oil a 9×13 glass baking dish.
  8. Turn your oven down to 350 if you are baking the lasagna the same day.
  9. In your baking dish, layer your lasagna noodles, veggies, and the two sauces in whatever way your heart desires. I have done it in every conceivable combination, and it always turns out delicious! Top the whole thing with the mozzarella (I like Daiya best).
  10. Cover and store in the fridge for a day or two (I actually think it tastes better if you make it ahead and let it sit for a day), or bake right away at 350 degrees for 30 minutes covered and then 15 minutes uncovered until bubbling on the sides.