Roasted Vegetable Lasagna

LS Low Sodium
V Vegan
VG Vegetarian

Indulge in the ultimate comfort food with our tantalizing Roasted Vegetable Lasagna. Layers of tender lasagna noodles embrace a medley of vibrant, oven-roasted vegetables, including zucchini, bell peppers, and eggplant, Read More...

PREP TIME

25 minutes
COOK TIME

65 minutes
DIFFICULTY

Moderate

INGREDIENTS

4 medium zucchini⁠
1/2 onion, chopped⁠
1 package plain tempeh, pulsed in a food processor⁠
1 jar tomato sauce⁠
1 tsp Worcestershire sauce⁠
1 tsp FlavorGod Italian Zest⁠
1 cup mozzarella style shreds⁠
1 block cashew mozzarella, sliced
FlavorGod Himalayan Salt and Pink Peppercorn, to taste⁠
1 cup cashew or almond ricotta⁠ Olive oil⁠

FLAVORS USED IN THIS RECIPE

(2 FLAVORS )

Himalayan Salt & Pink Peppercorn Finisher Finisher Salt

Himalayan Salt & Pink Peppercorn Finisher is included in

The Himalayan Pink Salt and Pepper is the first of its kind. We add this to every single dish because it's that extra kick a dish needs in addition to our seasonings.

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Italian Zest Seasoning

Unlock the flavors of Italy with FlavorGod Italian Zest Seasoning. A fresh blend of herbs & spices that will transport you to the Mediterranean. Buon appetito!

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INSTRUCTIONS

1 1. Preheat oven to 400 degrees⁠
2 2. Cut the tips off of your zucchini and the slice down length wise in 1/4 increments. Then add to a sheet pan lined with parchment paper and drizzle with olive oil and sprinkle FlavorGod Himalayan Salt and Pink Peppercorn. Bake for 15 minutes. Then remove to set aside and cool.⁠
3 3. In a medium sauté pan, heat up a tsp olive oil then add your 1/2 chopped onion. Then add pulsed tempeh and sauté for 3-5 minutes. Then add in FlavorGod Italian Zest, Worcestershire and jar of tomato sauce. Reduce heat and let simmer for 5 minutes.⁠
4 4. In a medium dish start to build your lasagna by adding a layer of roasted zucchini, then cashew cheese, and then tempeh meat sauce. Repeat until you have one layer of zucchini at the top. Then top with sauce and cashew mozzarella.⁠
5 5. Bake at 400 for 35 minutes. Remove and let cool for 10 minutes then cut and enjoy!"⁠