Roasted Zucchini and Caramelized Onion Lasagna

April 4, 2012

Hi there – hope you all are having a nice morning!

I made this vegan lasagna recipe with roasted zucchini, caramelized onion, baby bella mushrooms and lots of hearty, savory flavor recipe last week and was pleasantly surprised by how good it was – very flavorful and satisfying! I didn’t replace the lasagna pasta noodles with thinly sliced zucchini as many zucchini lasagnas do, I simply added in a layer of roasted zucchini strips for flavor (roasted zucchini is delicious!) and an extra dose of veggies.

Roasted Zucchini and Caramelized Onion Lasagna

A vegan dinner recipeRoasted Zucchini Vegan Lasagna

Ingredients

  • Lasagna noodles
  • 1 jar marinara sauce – homemade or store bought
  • 2 tbsp olive oil
  • 1 zucchini, sliced lengthwise in thin strips
  • 1 package tofu
  • 4 garlic cloves, minced
  • 2 handfuls fresh parsley, chopped
  • ½ cup nutritional yeast
  • 8 oz baby bella or button mushrooms, sliced
  • 1 yellow onion, diced
  • Salt and pepper

Directions

  1. Prepare lasagna noodles according to package directions – depending on what type of noodle you buy you may have to precook. If you do boil past or even poor hot water over the lasagna noodles, be sure to keep the pasta wet until you use them otherwise they may stick together (this happened to me)
  2. Place zucchini in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Rub olive oil, salt and pepper to coat zucchini slices on both sides, then roast at 375 degrees F for about 20 minutes u til slightly browned, flip once. When done, remove from oven and set aside.Roasted Zucchini for Vegan Lasagna
  3. Drain tofu and mash well in a mixing bowl. Then add in minced garlic, chopped parsley, nutritional yeast and 1 tsp black pepper and mix well.Tofu, nutritional yeast, garlic and parsley for  vegan lasagna
  4. In a large sauté pan, heat 1 tbsp of olive oil over medium heat. Add in diced onions and sauté until translucent and caramelized. Season with salt and pepper. Transfer to a bowl and set aside.Caramelized Onion for Vegan Lasagna
  5. In the same sauté pan, heat another tbsp of olive oil. Add in sliced mushrooms and sauté until mushrooms have let go of their water, about 5-8 minutes. Season with salt and pepper. (forgot to take a picture of them…)
  6. You can layer lasagna however you like; I recommend starting with a layer of sauce topped with a layer of noodles and ending with a layer of noodles topped with sauce. Here is what I did:
    • Layer of sauce on the bottom of a heavy ceramic or glass baking dish topped with a layer of noodles, making sure there are not gapsLayer vegan lasagna
    • Layer on half of the tofu mixture, spreading evenly across noodlesLayer vegan lasagna with tofu mixture
    • Layer on half of the caramelized onionsLayer vegan lasagna with onions
    • Add another layer of noodles and top with a layer of sauce. Layer on the roasted zucchini slicesLayer vegan lasagna with roasted zucchini
    • Then layer on the mushroomsLayer vegan lasagna with mushrooms
    • On top of the mushrooms, spread the remaining tofu mixtureLayer vegan lasagna with tofu and nutritional yeast mixture
    • Then add the remaining caramelized onionsLayer vegan lasagna with caramelized onions
    • End with a final layer of lasagna noodles topped with sauceTop with a final layer of lasagna noodles and sauce
  7. Bake at 350 degrees F for about 40 minutes, until bubbling and heated through.Roasted Zucchini and Caramelized Onion Vegan Lasagna

I suggest serving along with a green salad.

Makes a satisfying dinner and great leftovers for lunch the next day!Roasted Zucchini and Caramelized Onion Lasagna

Pin It
 

Leave a Comment

Previous post:

Next post: