Vegetable Lasagna

No tofu, no nuts, low fat, low salt—just vegetables and pasta. I totally tweaked this old recipe of mine and it’s *packed* with flavor. It’s even good enough for people that expect cheese!

Vegetable Lasagna

Spinach Mixture
3-4 tablespoons vegetable stock
4 cloves garlic, minced
21 ounces sliced mushrooms (mince the stems)
2 10-ounce packages frozen chopped spinach, defrosted
1 tablespoon miso paste, thinned with a bit of water
1 tiny pinch of nutmeg
A few grinds from the pepper mill
Eggplant Mixture
1/2 onion, diced
2 red bell peppers, diced
1 medium eggplant, diced
A few grinds from the pepper mill
1/2 teaspoon smoked paprika
1/4 cup nutritional yeast
1 tablespoon miso paste, thinned with a bit of water
1/3-1/2 cup basil, minced
Lasagna Layers
1 64-ounce jar pre-made pasta sauce (I like a low fat basil-garlic blend)
1 pound lasagna noodles (whole wheat, if you can find it)

Preheat the oven to 375 degrees.

Cook the lasagna noodles according to package directions, which is usually something like “cook in salted water until al dente, rinse with cool water.”

Spinach Mixture
Heat the vegetable stock in a large nonstick pan over medium heat. Sauté garlic for a couple of minutes, add the minced mushroom stems, allow them to release some moisture, then add the sliced mushrooms, and cook until all the mushroom juice has evaporated. Add the thawed spinach and saute until most of the moisture has evaporated. Spoon the spinach mixture into a large bowl and rinse out the nonstick pan.

Eggplant Mixture
Heat some more vegetable stock in the pan, and add the onion. Once the onion has become translucent, add the red peppers and cook until they just begin to soften. Add the diced eggplant, season with black pepper and smoked paprika, and sauté, stirring, until the eggplant has softened, reduced, and released most of its liquid. Add the basil, miso, and nutritional yeast, stir well, and take off the heat.

Start Layering
Cover the bottom of a 9×12 inch deep-sided baking pan with—1-2 cups of pasta sauce, then layer with…

  • 3 lasagna noodles
  • 1/2 the Spinach Mixture
  • Pasta sauce
  • 3 lasagna noodles
  • 1/2 the Eggplant Mixture
  • Pasta sauce
  • 3 lasagna noodles
  • 1/2 the Spinach Mixture
  • Pasta sauce
  • 3 lasagna noodles
  • 1/2 the Eggplant Mixture
  • Pasta sauce
  • 3 lasagna noodles
  • Pasta Sauce

Cover tightly with foil and bake for 45-50 minutes and serve with Vegan Parmesan.


Additions: If fat is no issue, you can add a layer of vegan mozzarella to each vegetable layer + one on top (Miyoko’s brand is terrific). You could also replace one or all of the marinara sauce layers with a vegan béchamel sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *