Mediterranean Vegan Lasagna
Sunny and fresh this Mediterranean Vegan Lasagna takes inspiration from the familiar flavors of Southern Italy, Greece, and Spain. Layers of sautéed vegetables, zesty marinara, tender wheat noodles, and vibrant spinach come together to make a comforting family meal.
Ingredients
- 12 individual Lasagna Noodles, Whole Wheat
- 4 tablespoons Olive Oil
- 3 teaspoons mince Garlic, Cloves
- 1 ¼ cups dice Onion, Red
- 4 cups dice Zucchini
- 1 ½ cups dice Bell Pepper, Red
- 1 teaspoon Sea Salt
- 1 ½ teaspoons Black Pepper
- 2 tablespoons chop Basil, Fresh
- 2 cups Marinara Sauce
- 1 cup chop Spinach
- 2 cups Mozzarella Cheese, Shredded, Dairy Free
- ½ cups Pesto
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook lasagna noodles to al dente, according to package directions.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook lasagna noodles to al dente, according to package directions.
- Heat olive oil in a skillet.
- Saute garlic, onion, zucchini, and red pepper until onions are translucent, about 7-8 minutes.
- Add salt, pepper, and basil. Stir to combine.
- Pour enough marinara sauce to cover the bottom of each pan.
- Place one layer of lasagna noodles on the bottom of each pan.
- Divide half of the vegetable mixture, followed by half of the spinach, and half of the cheese among pans. Pour half of remaining sauce on top.
- Repeat layers again and top with remaining lasagna noodles, pesto, and remaining cheese.
- Bake at 350F for 50-60 minutes.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 4"x4" piece Amount Per Serving
- Calories
- 418
- Total Fat
- 19g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 1mg
- Sodium
- 825mg
- Total Carbohydrates
- 52g
- Fiber
- 6g
- Sugar
- 14g
- Protein
- 13g
- WW Freestyle
- 13
7 Comments
Join the discussionWhat size pan should I use to make this?
If you are doing the recipe as posted for 8 people, I would use a 9×13 pan. When freezing, we typically recommend an 8×8 pan for every 4 servings. Enjoy!
What do you do to make the pesto vegan? Thanks!
Wendy – Here are a few links to Vegan pesto you can purchase. http://amzn.to/1Ag3nF3 http://amzn.to/Us5ZyK
Thanks, Lisa! I mentioned this recipe to my momma (who I planned to make it for when she visited) and she must have liked the idea because less than 48 hours later there was an Amazon box on my front porch with some veggie parmesan inside. Which is good because my basil is going gang-busters in my backyard so I can still make a fresh pesto for this. BTW, I am still loving the swaps beyond measure. They have made all the difference for me! Especially when my vegan mom who hates mushrooms visits. Thanks for all the hard work!
Would it work to prep ahead of time and put into the fridge until baking? If so, what considerations/changes if any should be done? Thanks for any ideas.
Adrienne, you could definitely do that. Just prep it up until it says to bake. It can sit in the fridge for a couple days without a problem until you are ready to bake it. Enjoy!