Vegetable Lasagne
I'm watching the snow fall from my kitchen window, and I just pulled a pan of vegetable lasagne from the oven—warm, layered, and indulgent, yet unexpectedly light.
While sifting through my trove of recipes written on napkins, torn from pages of a culinary school notebook, and even in remote iCloud and Dropbox folders, I came across this lasagne recipe that was on repeat in my repertoire for many years.
I created this recipe when I was a student at The French Culinary Institute. I was riffing on the flavors, textures, and grounding warmth of a classic, while also honoring what my body needed to gather its resources after a health setback.
The ingredients create a dish that’s grounding and supportive of the brain, heart, and gut microbiome.
It’s from the archives, and I hope you enjoy it as much as it’s been enjoyed in my own kitchen over the years.
Vegetable Lasagne
Serves 6–8
Vegetables
1 large eggplant, sliced lengthwise into ¼-inch planks
1 large zucchini, sliced lengthwise into ¼-inch planks
Extra-virgin olive oil
Pasta
1 package gluten-free no-cook lasagne noodles
Mushroom Bolognese Sauce
1 tablespoon olive oil
1½ cups white button or baby bella mushrooms, diced
2 large cans plum tomatoes, chopped or pureed
Optional: 2 cups frozen butternut squash, thawed
½ cup nutritional yeast
1 teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon garlic powder
Salt and freshly ground black pepper
Tofu Ricotta
1 lb firm tofu, drained
⅓ cup nutritional yeast
Juice of ½ lemon (optional)
1–2 tablespoons olive oil
Salt and freshly ground black pepper
Optional
Finely grated Parmesan cheese (full-dairy or plant-based)
A handful of arugula or fresh herbs (parsley or basil)
Roast the vegetables: Preheat the oven to 425°F. Brush eggplant and zucchini lightly with olive oil, season with salt and pepper, and roast in a single layer until tender and lightly golden, 20–25 minutes. Set aside.
Make the sauce: If using frozen butternut squash, thaw the cubes. In a high-speed blender, add one can of tomatoes (with juices) and the thawed butternut squash, and blitz until smooth. Then add the second can of tomatoes (with juices) and blitz for only 2 to 3 more seconds to combine. Set aside. Heat olive oil in a saucepan over medium heat. Sauté mushrooms until softened, 6–8 minutes. Add the tomato mixture, nutritional yeast, herbs, garlic powder, salt, and pepper. Whisk together until fully combined. Simmer 15–20 minutes.
Make the tofu ricotta: In a medium bowl, add the tofu, nutritional yeast, lemon juice, olive oil, salt, and pepper, and crumble together until well blended.
Assemble: Layer in a 9 x 13 baking dish: Spread a thin layer of tomato sauce (about 1/2 to 1 cup) on the bottom to prevent the noodles from sticking. Place 3-4 lasagna noodles over the sauce, and add a layer of marinara sauce. Spread 1/3 of the ricotta mixture over the sauce. Add a layer of zucchini or eggplant over the ricotta, then add a layer of marinara sauce. Repeat the sequence (noodles, sauce, ricotta, zucchini or eggplant, sauce) twice more. Finish the final layer with the remaining sauce and tofu ricotta. Option: Shave or sprinkle 1/4 cup of Parmesan cheese.
Bake: Cover with foil and bake 40 minutes. Uncover and bake 10 more minutes. Rest 15 minutes before slicing to allow it to set. Garnish with arugula or fresh herbs.
Copyright 2026 Lisa Roberts
Brain, Heart & Microbiome
Supports brain and mood signaling: Olive oil, mushrooms, tofu, and nutritional yeast provide fats, amino acids, and B vitamins essential for neurotransmitters and cognitive clarity.
Protects heart and circulation: Cooked tomatoes, olive oil, and eggplant support vascular health and blood flow, which directly nourish the brain.
Feeds the gut–brain axis: Fiber from vegetables, mushrooms, and soy gently supports microbial diversity without overwhelming digestion.
Feels satisfying, not heavy: Roasted vegetables and balanced fats create comfort and satiety while keeping the nervous system at ease.