Herb-Roasted Vegetable Lasagna
A plant-based twist on classic lasagna, layered with roasted vegetables, spinach, and a creamy cashew sauce. This italian-inspired vegetarian (vegetarian) ready in about 70 minutes pairs uncooked lasagna noodles, fresh, chopped spinach, medium, sliced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, uncooked lasagna noodles
- 4 cups, fresh, chopped spinach
- 2 medium, sliced zucchini
- 1 medium, cubed eggplant
- 8 oz, sliced mushrooms
- 2 cups tomato sauce
- 1 cup (see notes) cashew cream
- 1/2 cup, grated parmesan cheese
- 1 tbsp oregano
- 1 tbsp basil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Vegetable Lasagna take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Vegetable Lasagna?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked lasagna noodles from drying out.
Can I substitute ingredients in Herb-Roasted Vegetable Lasagna?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Vegetable Lasagna for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Vegetable Lasagna vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used half the salt and it was still plenty flavorful.
