Page Banner
SUMMER FLAVORS ARE HERE FOR YOU TO HEAT UP THE GRILL WITH!🔥🔥

Roasted Vegetable Lasagna

  • DF Dairy Free

  • GF Gluten Free

  • 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 used in this recipe

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.

Italian Zest Seasoning

Italian Zest Seasoning is used in this recipe

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!

INSTRUCTIONS

  1. 1 1. Preheat oven to 400 degrees⁠
  2. 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 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 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 5. Bake at 400 for 35 minutes. Remove and let cool for 10 minutes then cut and enjoy!"⁠

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna
Back to blog

ADD COMMENTS

Back to Top
Back to Top