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Roasted Vegetable Lasagna

This Roasted Vegetable Lasagna is the ultimate plant-based comfort food! It’s full of nutritious vegetables, whole grain lasagna, and protein-packed beans. Vegan & freezer-friendly!

Writing this post is kind of a dream. One, because now I have 12 servings of vegetable lasagna in my fridge. Two, because the recipe is from Dr. Michael Greger’s new cookbook. Ahhh!

If you’re not sure of who Dr. Michael Greger is, he is a medical doctor (obviously) and the creator of NutritionFacts.org, which provides information about the latest nutrition research. His videos are short, digestible (sorry for the food puns), and straight to the point.

He’s also one of the main reasons I decided to begin my journey to become a registered dietitian. I realized, after watching many of his videos, that I wanted to be a licensed medical professional to help people improve their nutrition and health!

This Roasted Vegetable Lasagna is the ultimate plant-based comfort food! It's full of nutritious vegetables, whole grain lasagna, and protein-packed beans. Vegan & freezer-friendly!

What I love about Dr. Greger’s videos is that they don’t come with a prescription. Yes, he does promote a whole foods, plant-based diet. But his videos don’t end with “based on this study, you should never eat X food, or eat X food every single day.” He simply explains the science behind the research and the interpretation of the results, so that YOU can decide for yourself what you want to implement in your life.

For example, I’ve seen most of Dr. Greger’s videos and know the scientific evidence behind a 100% whole foods, plant-based diet. But I’m a healthy, 22-year-old women without any medical conditions. I do choose to eat vegan processed foods (helloooo, Impossible Burgers!) every now and then because it’s good for my mental health to not feel deprived. And that works for me!

This Roasted Vegetable Lasagna is the ultimate plant-based comfort food! It's full of nutritious vegetables, whole grain lasagna, and protein-packed beans. Vegan & freezer-friendly!

But at the end of the day, I always come back to my fruits, vegetables, whole grains, beans, and nuts/seeds. Those are my friends for life that will always have my back.

If you’ve never heard of Dr. Greger’s Daily Dozen, I would definitely check it out as a good starting point for eating more plants! It’s an easy way to casually track the nutrient-dense foods (not calories) you eat most days.

Okay, enough of me fan-girling over Dr. Greger. Let’s get onto the EATS: this Roasted Vegetable Lasagna!

This Roasted Vegetable Lasagna is the ultimate plant-based comfort food! It's full of nutritious vegetables, whole grain lasagna, and protein-packed beans. Vegan & freezer-friendly!

The recipe is from Dr. Greger’s The How Not to Die Cookbook! It’s packed with 120+ plant-based recipes, from French Toast with Berry Drizzle to Moroccan Lentil Soup to Baked Onion Rings (!!!) to Almond-Chocolate Truffles. OKAY YUM. If you want simple, plant-based meals, this is the cookbook for you, srsly.

The NutritionFacts.org team has graciously allowed me to give away one copy of The How Not to Die Cookbook to one lucky reader! Instructions below. Here’s the cookbook on Amazon if you want a copy now!

a Rafflecopter giveaway

This Roasted Vegetable Lasagna is the ultimate plant-based comfort food! It's full of nutritious vegetables, whole grain lasagna, and protein-packed beans. Vegan & freezer-friendly!

Literally everyone and their mom will enjoy this Roasted Vegetable Lasagna, I promise. Whole wheat noodles are stuffed to the brim with all kinds of roasted veggies (use whatever you have!) and beans. Add crumbled tofu or tempeh for more heartiness!

Bonus: it freezes beautifully. Make 2 batches and freeze the extras!

This Roasted Vegetable Lasagna is the ultimate plant-based comfort food! It's full of nutritious vegetables, whole grain lasagna, and protein-packed beans. Vegan & freezer-friendly!

This Roasted Vegetable Lasagna is the ultimate plant-based comfort food! It's full of nutritious vegetables, whole grain lasagna, and protein-packed beans. Vegan & freezer-friendly!

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How to make:

Roasted Vegetable Lasagna

This Roasted Vegetable Lasagna is the ultimate plant-based comfort food! It’s full of nutritious vegetables, whole grain lasagna, and protein-packed beans. Vegan & freezer-friendly!

Prep Time:
30 mins
Cook Time:
1 hour
Total Time:
1 hour 30 mins
Author:
Emilie
Yield:
6 1x
Rating: 4.5 from 2 reviews

Ingredients

For the lasagna:

  • 1 head cauliflower, cut vertically into ¼-inch slices
  • 1 zucchini, cut into -inch slices
  • 1 eggplant, cut into -inch slices
  • 1 red bell pepper, seeded and chopped
  • 12 100% whole-grain lasagna noodles
  • 1 ½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak cannellini beans, drained, rinsed, and mashed
  • ¼ cup nutritional yeast
  • ¼ cup minced fresh parsley
  • ½ cup unsweetened almond milk
  • 1 teaspoon blended peeled lemon
  • 1 teaspoon white miso paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon red pepper flakes, or to taste
  • ¼ teaspoon ground black pepper
  • 3 cups jarred or homemade marinara sauce

For the cashew parmesan:

  • 1/4 cup nutritional yeast
  • 1/4 cup raw cashews
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat the oven to 425ºF. Line two large baking sheets with silicone mats or parchment paper.
    Arrange the cauliflower on one of the prepared baking sheets and the zucchini and eggplant on
    the other. Sprinkle the chopped bell pepper over the zucchini and eggplant. Place both pans of
    vegetables in the oven and roast until the veggies are tender, about 20 minutes, turning once
    about halfway through.
  2. While the vegetables are roasting, cook the lasagna noodles according to the package
    directions. Drain and set aside.
  3. Remove the roasted vegetables from the oven and set aside to cool. Lower the oven
    temperature to 350ºF.
  4. Transfer the roasted cauliflower to a food processor and pulse until it is finely chopped. Place
    the cauliflower in a large bowl and add the remaining ingredients, except the marinara sauce
    and cashew parmesan. Mix well.
  5. In a blender or food processor, add cashew parmesan ingredients. Blend until smooth with a little texture.
  6. To assemble, spread a layer of marinara sauce on the bottom of a 9 × 13-inch baking dish. Top
    the sauce with a layer of noodles. Cover the noodles with half of the roasted vegetables,
    topped with half of the cauliflower mixture. Add another layer of noodles, topped with more
    sauce. Once again cover the noodles with roasted vegetables, and then the cauliflower mixture.
    Repeat this layering process, ending with a layer of noodles topped with sauce. Sprinkle cashew parmesan on top. Cover and bake for 30 to 40 minutes, or until hot and bubbling. Remove from the
    oven and let stand for 10 minutes before cutting and serving.

Notes

Excerpted from the HOW NOT TO DIE COOKBOOK by Michael Greger, M.D. with Gene Stone.
Copyright © 2017 by Michael Greger with Gene Stone. Reprinted with permission from Flatiron
Books. All rights reserved. Recipes by Robin Robertson. Photography by Antonis Achilleos.