Roasted Vegetable Lasagna Recipe

Roasted Vegetable Lasagna

I love roasting vegetables and figuring out what to use them for later. It’s pretty common for me to have roasted eggplant, zucchini, and squash in my refrigerator every week. This week I decided to turn my roasted veggies into a Roasted Vegetable Lasagna.

I assembled it as follows

Roasted Vegetable Lasagna Recipe:

1. Spread a thin layer of vegan cheese sauce on the bottom of a casserole dish.
2. Add one layer of roasted eggplant.
3. 1 heaping tablespoon of sauteed filling on each eggplant slice (I used sauteed shredded carrots, TVP- textured vegetable protein, leeks, mushrooms). I seasoned the filling with allspice, cinnamon, and salt.
4. Thin layer of vegan cheese.
5. Add one layer of roasted zucchini or other squash.
6. Continue layering until you end up with a layer of vegan cheese on top.
7. Bake in the oven at 350 for about 30-40 minutes.

* I make my own vegan cheese sauce using a previous recipe.

The margarine is optional. I have made it with and without the margarine depending on how indulgent I want to be.

Vegan Roasted Vegetables Lasagna Recipe

Vegan Cheese

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna Dish

Roasted Vegetable Lasagna Dish

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