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