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–+ servings

Roasted Vegetable and Kale Lasagna

A delicious vegan lasagna packed with roasted vegetables and kale.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups kale, chopped
  • 3 cups mixed roasted vegetables (zucchini, bell peppers, eggplant)
  • 12 sheets lasagna noodles cooked according to package instructions
  • 4 cups marinara sauce
  • 2 cups vegan ricotta cheese
  • 1 cup vegan mozzarella cheese, shredded

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish, spread a thin layer of marinara sauce.
  3. Place a layer of lasagna noodles over the sauce.
  4. Spread a layer of vegan ricotta cheese over the noodles.
  5. Add a layer of roasted vegetables and chopped kale.
  6. Repeat layers until all ingredients are used, ending with a layer of marinara sauce.
  7. Top with shredded vegan mozzarella cheese.
  8. Cover with aluminum foil and bake for 45 minutes.
  9. Remove foil and bake for an additional 15 minutes, until the cheese is melted and bubbly.
  10. Let cool for 10 minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Sodium: 600mg | Potassium: 800mg | Fiber: 8g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 200mg | Iron: 4mg

Keywords

Lasagna, Vegan
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