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

Italian Zest Seasoning

Italian Zest Seasoning is included in

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

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