Roasted Vegetable Lasagna

Servings: Makes: 6 servings

Nutritional Information:

Per serving

Calories 387 Fat 15.6g Saturates 2.3g Sugars 23.1g Salt 0.47g Protein 20.8g




1. Pour boiling-hot water over the cashews, and let them sit for 45 minutes.

2. Once they’re done softening in the water, place them in a food processor with the nutritional yeast, garlic, oregano, basil, and sea salt. Process until all the ingredients are very finely chopped. Transfer the ingredients to a bowl.

3. Use your fingers to crumble in the tofu. Stir to combine the veggies. Preheat the oven to 220°C (Gas Mark 7, 425°F)

4. Combine all the vegetables in a bowl. Pour in the olive oil, salt, and pepper, and toss to combine. Spread in one layer on a baking sheet, and roast for 20 to 25 minutes.



1. For the sauce heat the olive oil in a medium pot over medium heat.

2. Add the garlic and cook for 30 seconds, then add the tomatoes, tomato paste, salt, oregano, basil, and red pepper.

3. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.



1. Preheat the oven to 180°C (Gas Mark 4, 350°F).

2. Cook the lasagna noodles according to the package directions.

3. Spread ¼ cup of sauce in an 8 x 8-inch square baking dish. Top with two lasagna noodles. Spread a quarter of the tofu-cashew filling on top of the noodles, then a third of the veggies, followed by ½ cup of the sauce. Repeat this layering twice, then top with two more noodles and the last of the tofu-cashew filling and sauce.

4. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.

5. Let sit for 10 minutes before cutting. Slice into six pieces, and serve with sliced fresh basil on top.


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