Vegan Roasted Garlic Lasagna

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Prep Time: ~25 minutes; Cook Time: ~70-80 minutes; Yield: 12 servings


  • Two jars pasta sauce (alternatively you can make you own sauce; I tend to buy a pre-made sauce and add extra flavors)
  • Pre-made lasagna sheets (I used no boil)
  • Filling:
    • 2-3 packages of Kitehill vegan ricotta
    • 1 package, Mozzarella Daiya (reserve a small amount for garnish)
    • 4 large garlic cloves, minced
    • 1 large red bell pepper, diced
    • 1 large green bell pepper, diced
    • 1 bag baby spinach
    • 3-4 shallots, minced
    • Extra Virgin Olive Oil
    • Fresh basil leaves, sliced (reserve a small amount for garnish)
    • Fresh oregano, minced (1 tbsp)
    • Fresh thyme, minced (½ tbsp)
    • 1 tsp, salt
    • Fresh ground black pepper to taste


  • Preheat the oven to 375 F.
  • If using boiled lasagna, boil water on the stove, and cook according to the package directions.
    • Once cooked, drain the pot and rinse the noodles in cold water to stop the cooking, drain again, and set aside to cool.
  • Cut the ends off the garlic and drizzle with extra virgin olive oil.
    • Place the garlic cloves in loosely wrapped foil.
    • Roast for 20-25 minutes.
  • While the garlic is cooking, prep the other ingredients.
    • Mince the herbs.
    • Chop the sweet onion, bell peppers, and shallots and set aside.
    • In a medium size mixing bowl, empty the contents of the kitehill vegan ricotta packages.
      • Add 1 package Daiya mozzerella and mix well.
      • Next add the fresh herbs, nutritional yeast, salt, black pepper,
    • Next, sauté the onion and pepper mixture for about 7 minutes and set aside.
      • When the mixture is close to finished, add the spinach so it becomes slightly wilted.
      • When the garlic is done roasting, mash it up and add it to the onion and peppers.
  • Cover the bottom and sides of a 9 x 12 baking pan with marinara sauce.
    • Begin layering the pasta, peppers/ onions, and vegan cheese mixtures as follows:
      • Pasta
      • Sauce
      • Cheese
      • Sauce
      • Pasta
      • Peppers
      • Spinach
      • Sauce
      • Pasta
      • Sauce
      • Sprinkle extra Daiya and any remaining nominal amounts of the fresh herbs.
  • Loosely cover the dish with tin foil and bake for 50-60 minutes or until bubbling.
    • Remove the foil and bake for another 5 minutes.
  • Let stand 15 minutes before serving.