This recipe for Mediterranean Roasted Vegetable Lasagna with Vegan Bechamel Sauce tastes so sinful, but it really isn’t! It has deep flavors of each and every vegetable, and a super creamy melt in your mouth bechamel sauce. It may seem like a lot of steps or a lot of work, but it is not!

Mediterranean Roasted Vegetable Lasagna with Bechamel Sauce [Vegan]

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Cooking Time

60

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Ingredients

Roasted Veggies

  • 1 Zucchini (sliced)
  • 3 Bell Peppers ( 1 red,1 yellow, 1 green cut and quartered)
  • 1 large red onion (quartered)
  • 8 garlic cloves
  • 3 tablespoons olive oil
  • 4 sprigs rosemary
  • Salt and Pepper to taste

Tomato Sauce

  • 3 cups cherry tomatoes
  • 4 garlic cloves
  • 1 tablespoon olive oil
  • 2 tins chopped tomatoes
  • 2 tablespoons tomato puree
  • 4 tablespoons olive oil
  • 1/3 cup kalamata olives or similar with the pits removed and thinly sliced
  • 2 tablespoons capers
  • Salt and Pepper to taste

Bechamel Sauce

  • 3 cups oat milk
  • 1/2 cup white flour
  • 1/3 cup olive oil
  • 8 tablespoon nutritional yeast
  • 1/2 teaspoon nutmeg
  • Salt and Pepper to taste
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Preparation

  1. Preheat oven to 350ºF
  2. Put the vegetables that will be roasted in a baking sheet along with 6 cloves of garlic and drizzle with olive oil, salt and pepper and roast them for about 20-25 minutes
  3. Place cherry tomatoes with a couple cloves of garlic in a smaller baking dish and bake for 15 minutes
  4. Heat up a large pan, and heat up the olive oil. Slowly sieve the flour in the oil while stirring constantly
  5. Add the oat milk, nutritional yeast and spices into the pan and stir it until the béchamel reaches your desired consistency...it should be thick and creamy
  6. In another pan, heat the olive oil in a saucepan, add the garlic and fry them until they start smelling great!
  7. Add the chopped tomatoes, tomato puree, capers, olives and spices into the pan and cook until they simmer.
  8. Remove the cherry tomatoes out of the oven, drain the excess liquid, and add them to the sauce and stir gently. Remove from the heat.
  9. Remove the veggies, and let them cool
  10. To start the lasagna layering, get a casserole dish, and add a cup of the tomato sauce and evenly spread out
  11. Scatter a mixture of vegetables on top of the sauce layer. Be sure to utilize all of the space.
  12. Sprinkle a layer of chopped basil & spinach.
  13. Add a layer of no boil lasagna sheets
  14. Pour 1 cup of bechamel sauce on top of the noodles, and spread out ( like frosting)
  15. Repeat layering process until all of the ingredients are used. End on the sauce layer..or else the bechamel will dry out.
  16. Cover with foil and bake for 45 minutes
  17. Remove the foil, and put it back into the oven for another 15 minutes
  18. Remove the lasagna from the oven and let it sit for 5 minutes to let it form
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