Description
A hearty plant-based lasagna layered with roasted eggplant, zucchini, spinach, and tomato sauce. This Italian-inspired dish balances umami and freshness, using roasted garlic and mushrooms for depth.
Ingredients
12–16 pasta lasagna sheets
4 cups roasted eggplant slices
3 cups chopped spinach
4 cups tomato sauce
6 cloves minced garlic
1 large onion, diced
1/2 cup olives (Kalamata or green)
1/2 cup almond cheese (optional) or nutritional yeast
2 tbsp olive oil
Salt and pepper
Instructions
Preheat oven to 400°F (200°C)
Toss eggplant with 1 tbsp olive oil, salt, and pepper; roast 25 minutes
Heat skillet with remaining oil, sauté onion, garlic, and olives 5 minutes
Add tomato sauce, spinach, and seasonings; simmer 15 minutes
Layer 1/3 sauce in a 9×13-inch dish, add pasta sheets
Top with roasted eggplant, 1/3 sauce, 1/3 spinach mixture
Repeat layers, finishing with pasta, sauce, and almond cheese (if using)
Bake 25 minutes until bubbly; let rest 10 minutes
Notes
Use no-boil pasta sheets if preferred
Substitute zucchini for eggplant or add butternut squash for variation
Olive oil helps brown edges of roasted vegetables
Nutritional yeast mimics umami without dairy
- Prep Time: 25
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg