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-inspired vegetarian recipe, ready in about 70 minutes, pairs lasagna noodles, spinach, 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

The sheet pan we’d roast this on → Best Sheet Pans in 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.