This Mediterranean-inspired vegan lasagna layers roasted eggplant, zucchini, sweet yellow and red bell peppers, a rich tomato-herb sauce, and a creamy dairy-free “ricotta” made from tofu and cashews. The result is a hearty, flavorful dish with plenty of vegetables and classic lasagna comfort.
Yield
- 8–10 servings
- One 9 × 13-inch (23 × 33 cm) lasagna
Time Required
- Prep: 45 minutes
- Cooking: 1 hour 15 minutes
- Resting: 20 minutes
- Total: About 2 hours 20 minutes
Ingredients
Vegetables
- 1 large eggplant (about 500 g), sliced into ¼-inch (6 mm) rounds
- 2 medium zucchini, sliced lengthwise into thin strips
- 1 large red bell pepper, cut into strips
- 1 large yellow bell pepper, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Lasagna Noodles
- 12 lasagna sheets (regular or oven-ready)
Mediterranean Tomato Sauce
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 6 cloves garlic, minced
- 2 cans (400 g each) crushed tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon sugar or maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
- 1½ teaspoons salt
- ½ teaspoon black pepper
Fresh Herbs
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil
Vegan Cashew-Tofu Ricotta
Cashews
- 1 cup raw cashews, soaked in hot water for 30 minutes
Ricotta Base
- 400 g firm tofu, drained
- Soaked cashews, drained
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup unsweetened plant milk
Topping
- ½ cup vegan mozzarella shreds (optional)
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- Fresh basil leaves for garnish
Step 1: Roast the Vegetables
Prepare
Preheat oven to 220°C (425°F).
Line two baking sheets with parchment paper.
Arrange:
- Eggplant slices
- Zucchini strips
- Bell pepper strips
in a single layer.
Season
Drizzle with olive oil.
Sprinkle with:
- Salt
- Pepper
Toss gently.
Roast
Bake for 20–25 minutes.
Halfway through cooking, flip vegetables.
Vegetables should be:
- Tender
- Lightly browned
- Not mushy
Set aside to cool.
Step 2: Make the Mediterranean Tomato Sauce
Heat olive oil in a large saucepan.
Add onion.
Cook 5–7 minutes until soft.
Add garlic.
Cook 1 minute.
Stir in:
- Crushed tomatoes
- Tomato paste
- Sugar
- Oregano
- Basil
- Thyme
- Smoked paprika
- Red pepper flakes
- Salt
- Pepper
Bring to a simmer.
Cook uncovered for 25–30 minutes.
The sauce should thicken noticeably.
Stir in:
- Fresh parsley
- Fresh basil
Remove from heat.
Step 3: Prepare the Vegan Ricotta
Drain soaked cashews.
Place in a food processor with:
- Tofu
- Nutritional yeast
- Lemon juice
- Garlic
- Salt
- Pepper
- Plant milk
Blend until creamy but still slightly textured.
Taste and adjust seasoning.
The mixture should resemble traditional ricotta.
Step 4: Prepare Lasagna Noodles
For Regular Noodles
Cook according to package directions.
Drain.
Lay flat on lightly oiled parchment paper.
For Oven-Ready Noodles
No preparation required.
Step 5: Assemble the Lasagna
Lightly oil a 9 × 13-inch baking dish.
Layer 1
Spread 1 cup tomato sauce on the bottom.
Layer 2
Add 3 lasagna noodles.
Layer 3
Spread one-third of the ricotta mixture.
Layer 4
Arrange:
- Eggplant
- Zucchini
- Bell peppers
over the ricotta.
Layer 5
Add about 1 cup tomato sauce.
Repeat these layers two more times.
Finish with:
- Remaining noodles
- Remaining sauce
Step 6: Add Topping
Sprinkle over the top:
- Vegan mozzarella
- Nutritional yeast
Drizzle with olive oil.
Step 7: Bake
Reduce oven temperature to 190°C (375°F).
Cover loosely with foil.
Bake for 30 minutes.
Remove foil.
Bake another 15–20 minutes until:
- Top is golden
- Sauce is bubbling around edges
Step 8: Rest
Remove from oven.
Allow lasagna to rest for 20 minutes.
This helps the layers set properly.
Garnish
Top with:
- Fresh basil
- Chopped parsley
- Extra black pepper
Serving Suggestions
Serve with:
- Mediterranean cucumber-tomato salad
- Garlic bread
- Roasted olives
- Lemon-herb green beans
