Peel and slice the sweet potato into 1/4-inch rounds. Slice the zucchinis lengthwise into 1/4-inch thick planks. Cut the eggplant into 1/2-inch thick slices. Pat all vegetables dry with paper towels—this is crucial for proper browning and prevents excess moisture in the final dish. Set aside on a clean surface.

Heat 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Working in batches to avoid overcrowding, grill each vegetable type for 3-4 minutes per side until golden brown and tender with charred edges. I like to grill the sweet potato first since it takes longest, then zucchini, then eggplant. Lay the cooked vegetables on a plate to cool—the grilling develops deep, caramelized flavors that are essential to this dish.

In a blender or food processor, combine the canned tomatoes, minced garlic, fresh thyme sprigs, fresh rosemary sprigs, balsamic glaze, and 1/2 teaspoon salt. Blend until completely smooth. Transfer the sauce to a bowl and set aside. This smooth sauce will coat and bind all the layers of the lasagna.

Preheat your oven to 180°C (350°F). While the oven heats, in a small bowl, combine the plant-based ricotta cheese, grated vegan cheddar cheese, nutritional yeast, and 1/2 teaspoon black pepper. Stir until evenly mixed. This cheese mixture will be layered throughout the lasagna for richness and flavor.

Spread a thin layer of tomato sauce from Step 3 on the bottom of a 9x13 inch baking dish. Arrange a single layer of lasagna pasta sheets over the sauce, breaking pieces to fit as needed. Add a layer of grilled vegetables from Step 2, then spread a portion of the cheese mixture from Step 4, followed by more tomato sauce. Repeat these layers—vegetables, cheese, sauce—until all ingredients are used, finishing with a final layer of pasta sheets topped with remaining cheese mixture, a drizzle of sauce, and a pinch of salt and pepper. I always finish with the cheese mixture on top so it gets beautifully browned in the oven.

Cover the assembled lasagna tightly with foil and bake for 30 minutes at 180°C. This allows the layers to meld and the pasta to cook through while the foil traps steam. Remove the foil and bake uncovered for an additional 10 minutes until the top is golden brown and the edges are bubbling. Remove from the oven and let the lasagna rest for 20 minutes before serving—this resting time allows the layers to set so they hold together when plated instead of sliding around.

After the 20-minute rest, slice the lasagna into portions and serve warm. The vegetables will have softened and melded beautifully with the creamy cheese and rich tomato sauce. Pair with a fresh salad for a complete meal.