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Roasted Vegetable Lasagna

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 servings

Ingredients

Lasagna

  • 3-4 red peppers, whole
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • black pepper, to taste
  • 4 medium-large zucchini, sliced in rounds
  • 1 eggplant, skinned and diced*
  • 2 cups tomato basil sauce,
  • 12 whole grain lasagna noodles, no-cook or boiled and set aside
  • 2 cups Cashew Pesto, ingredients below

Cashew Pesto

  • 2 cups raw cashews, soaked overnight or boiled for 20 minutes
  • 1/4 cup pine nuts
  • 4 garlic cloves
  • 5 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 cup water
  • 2 cups basil, washed
  • 2 lemons, juiced
  • 1/2 cup olive oil

Equipment

  • 9x13 Casserole Dish
  • 3-4 baking sheets
  • 3-4 pieces parchment paper

Instructions

Vegetables

  1. Preheat oven to 375 degrees F.

  2. Line 3-4 baking sheets with parchment paper. Place red peppers on one baking sheet, and drizzle one tablespoon olive oil over them. Top with 1/4 teaspoon sea salt and sprinkle of pepper.

  3. Place the peppers in the oven, and roast them for 15 minutes on each side, or until lightly charred and peppers cave in towards the side. When done, remove from oven and place peppers in a bowl covered with plastic wrap to steam. After 10 minutes, peel off the skins, remove the core and slice the peppers in strips. Set aside.

  4. On the second baking sheet, add eggplant and zucchini and drizzle 1 tablespoon olive oil over them. Top with 1/4 teaspoon sea salt and sprinkle of pepper. Roast eggplant and zucchini for 25 minutes until lightly browned. When done, remove from oven and let cool. Set aside.

Cashew Pesto

  1. In a food processor, add garlic cloves, cashews, pine nuts, nutritional yeast, sea salt and water. Process until smooth.

  2. Add basil, lemon juice and olive oil while processing. Mix until smooth, and set aside.

Assemble Lasagna

  1. Using a ladle, scoop 1 cup of the tomato sauce in casserole dish to cover the bottom. Place 4 lasagna noodles crosswise so they completely cover the bottom of the dish, breaking them to fit as necessary.

  2. Cover the noodles with one-third of the cashew-pesto mixture, and evenly spread it with a rubber spatula. Layer 1/2 the zucchini, 1/2 the eggplant, and 1/2 the roasted peppers.

  3. Top with the remaining lasagna noodles, cashew-pesto and sauce. Place lasagna in the oven, and bake for 40-45 minutes, or until it is browned and bubbly. Allow to sit for 10 minutes and serve hot.

Recipe Notes

Nutrient Analysis:
Serving size: 1 serving Calories: 525 calories, Fat: 34 grams, Saturated fat: 5 grams, Carbohydrates: 45 grams, Sugar: 11 grams, Sodium: 230 milligrams, Fiber: 8 grams, Protein: 14.5 grams, Cholesterol: 0 milligrams

*Place diced eggplant in a colander and sprinkle salt over the eggplant. Lay a paper towel over the eggplant, and put a heavy object over it so the bitter liquid can drain.