Classic Vegetable Lasagne

This no frills, super delicious lasagne is a piece of cake to put together. A little chopping, a little cooking, and the magic of the oven does the rest. Even meat eaters won't miss the meat (or cheese!) in this all vegan classic vegetable lasagne!

 Classic Vegetable Lasagne

Classic Vegetable Lasagne


Serves 4-6

Classic Vegetable Lasagne

  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 1/2 cup water
  • 1 eggplant, diced (about 4 cups)
  • 1 cup fresh tomato, diced
  • 1 yellow summer squash, diced (about 1 cup)
  • 1 zucchini, diced (about 1 cup)
  • 2 cups mushrooms, sliced
  • 1 tsp oregano
  • 1 tbsp basil
  • 1/4 cup nutritional yeast
  • 1 jar pasta sauce
  • 1 package no boil lasagne noodles
  • 1 package Follow Your Heart Parmesan Style Shreds

Cook the Veggies

Add the diced onion, garlic, and water to a large pot on your stove. Cook for about 15 minutes. Add in the eggplant, tomatoes, oregano, and basil and cook another 10 minutes. Add in the remaining yellow summer squash, zucchini, mushrooms, and nutritional yeast and cook another 15 minutes until the veggies are nice and soft.

Assemble the Lasagne

Once the veggies are cooked through, preheat your oven to 350 degrees. Start assembling the lasagne by adding a little of the pasta sauce to the bottom of a large baking dish. Add the lasagne noodles as a layer, spoon over some of the veggies, and sprinkle the top with some of the Follow Your Heart Parmesan Style Shreds. Add more noodles, sauce, veggies, cheese and continue until the top layer of noodles. Layer with the pasta sauce and the rest of the parmesan shreds. Cover with foil and cook for 45 minutes, then uncover and cook another 15 minutes. Let the lasagne rest for about 15 minutes out of the oven before slicing and serving.

 Classic Vegetable Lasagne

Classic Vegetable Lasagne