Roasted Vegetable Lasagna
Layers of tender roasted carrots, peppers, zucchini and red onion with rosemary, garlicky tomato sauce, a creamy nutritional-yeast bechamel and a hint of red pesto, baked until golden and bubbling.
25m prep · 1h 20m cook · 8 servings
Ingredients
- 4 whole Carrots
- 3 whole Red Pepper
- 3 whole Zucchini
- 2 whole Red Onion
- 4 sprigs Fresh Rosemary
- 2 tbsp Olive Oil
- Salt
- Black Pepper
- 4 cloves Garlic
- 3 can (14 oz) Chopped Tomatoes
- 2 ½ oz Vegan Butter
- 2 ½ oz All-purpose Flour
- ⅞ cup Dairy-free Cream
- 2 ¾ cups Plant-based Milk
- 4 tbsp Nutritional Yeast
- 2 tbsp Vegan-friendly Red Pesto
- 12 whole Lasagna Sheets
- 3 ½ oz Grated Vegan Cheese
Instructions
Estimated nutrition (per serving)
Calories440 kcal
Protein10g
Carbs51g
Fat21g
Fiber6g
Sodium430mg
Sugar12g