Herb-Roasted Vegetable Lasagna

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A plant-based twist on classic lasagna, layered with roasted vegetables, spinach, and a creamy cashew sauce. This Italian vegetarian recipe, ready in about 70 minutes, pairs lasagna noodles, spinach, and zucchini for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 9 oz lasagna noodles, uncooked
• 4 cups spinach, fresh, chopped
• 2 medium zucchini, sliced
• 1 medium eggplant, cubed
• 8 oz mushrooms, sliced
• 2 cups tomato sauce
• 1 cup (see notes) cashew cream
• 1/2 cup parmesan cheese, grated
• 1 tbsp oregano
• 1 tbsp basil
• 1 tsp salt
• 1/2 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large pot, bring 4 quarts water to a boil. Add 9 oz lasagna noodles and cook for 8 minutes until al dente. Drain and set aside.
2. Step 2: Toss 2 sliced zucchini, 1 cubed eggplant, and 8 oz mushrooms with 1 tsp salt and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender.
3. Step 3: In a skillet, sauté 4 cups chopped spinach with 1 tbsp oregano and 1 tbsp basil until wilted. Stir in 2 cups tomato sauce and 1 cup cashew cream until smooth.
4. Step 4: Layer lasagna noodles, spinach sauce, roasted vegetables, and 1/2 cup parmesan in a 9x13-inch dish. Repeat layers, finishing with a cashew cream topping. Bake for 25 minutes until bubbly. Let cool slightly before serving.