Roasted Vegetable Lasagna

Lasagna with roasted vegetables is an amazing combination and a one meal dish. You get your veggies, protein and carbs in one. It is a bit time consuming, but you can do it in stages, so you can roast the vegetables the day before, prepare the cheese even a couple days before, and assemble it the next day.

It is a fun process that brings out a decadent flavor. This lasagna is truly a success, each and every time!



2 mini pumpkins 

3 colorful peppers- red,yellow, green

3 zucchinis

Olive oil



1 cup raw cashews, soaked all night

1 clove of garlic

Juice of 1 lemon

1 tablespoon nutritional yeast

5 tablespoons water



1 package of lasagna - brown rice and GF

1 jar of organic marinara sauce 24oz/680g



Heat oven to 375F.

Take a baking sheet and spray with olive oil.

Cut the pumpkins in half and remove the seeds. Drizzle with olive oil, salt and pepper. Place face down on the baking sheet. 

Bake for about 30-45 minutes until completly soft. Scoop the flesh of the pumpkins into a bowl, add another tablespoon of olive oil, and mash with a fork. Set aside.

Take another baking sheet, spray with olive oil.

Cut the zucchinis into strips and spray with olive oil, salt and pepper. Bake until tender and golden.

Set aside. 

Roast the peppers in the oven or on the grill. When ready, put in a plastic bag to create a steamy environment. Let it sit for about 30 minutes, then remove from the bag. Peel the skin and remove the core, then cut into strips. Set aside.

Cook the lasagna pasta according to package instructions.

To prepare the cashew cheese:

In a food processor, add the soaked cashews, garlic, water, lemon juice, nutritional yeast, salt and pepper. Process until the cheese reaches a very smooth texture. 

Start assembling the lasagna:

First- take a Pyrex dish and drizzle about 1 cup of the marinara sauce.

Then layer lasagna leaves, then a layer of the pumpkin purée, then another layer of the lasagna leaves, then the cashew cheese, on top of the cheese, lay the zucchini and peppers, then another layer of the lasagna leaves and on top pour the rest of the marinara sauce. Cover with aluminum foil and bake for about 30-40 minutes. Let set for 10 minutes before serving.