Recipes » Main Dish » Hearty Vegan Lasagna
T. Colin Campbell Center for Nutrition Studies
Hearty Vegan Lasagna Recipe

Hearty Vegan Lasagna

By 1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5(1)
This vegan lasagna is a family recipe that is full of fresh vegetables and is simple to make.
Yield: 4 servings
Low Sugar Nut Free Soy Free

Ingredients

Ingredients

Filling Ingredients

  • 2 small eggplants cut lengthwise (½-inch thick)
  • ½ large butternut squash, diced
  • 2 large green peppers , sliced into strips
  • 4 whole wheat lasagna sheets
  • ½ bunch Swiss chard or spinach, chopped

Sauce Ingredients

  • 2 14 oz cans diced tomatoes
  • 1 large onion
  • 1 Tbsp dried oregano
  • 3 Tbsp tomato paste
  • nutritional yeast flakes (optional)
  • fresh basil leaves (optional)
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Preheat oven to 350 degrees F.
  • 2. Prepare eggplants, squash and peppers and place in oven. Keep an eye on them as the eggplant and peppers won’t take long to cook.
  • 3. As the vegetables are baking dice up the large onion and water saute in a pan until caramelized.
  • 4. Add oregano and tomato paste and stir well.
  • 5. Add the diced tomatoes stirring thoroughly and simmer for 20 minutes.
  • 6. Remove vegetables from oven and allow them to cool slightly.
  • 7. Steam the chard/spinach until just soft.
  • 8. Place 2 pasta sheets on the bottom of a baking dish.
  • 9. Layer the eggplant over the pasta sheets.
  • 10. Add chard/spinach on top of the eggplant then layer the peppers and squash.
  • 11. Add 2 more pasta sheets.
  • 12. Top the lasagna with sauce and cover with foil.
  • 13. Return to the oven and cook for approximately 25 minutes or until a sharp knife can easily cut through the pasta.
  • 14. Top with fresh basil leaves and nutritional yeast (optional).

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