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Vegan Romesco Lasagna

Lasagna gets a smoky upgrade with our Romesco sauce. Packed with veggies and a hearty vegan filling, it takes just a few minutes of prep to get this easy family dinner on the table. It's a great make-ahead recipe, too!

Chef Tip: Layer evenly and make sure there’s enough sauce at the bottom, as a topping, and in your layers for the noodles to cook. This is a great recipe for kids to help with!


  • 1 lb vegan ground meat

  • 3 cups fresh baby kale

  • 1 Tbsp olive oil

  • 1 box no boil lasagna noodles

  • 3 cups vegan shredded mozzarella cheese

  • 3 cups red sauce

  • Haven's Kitchen Red Pepper Romesco

  • Salt and pepper, to taste



Preheat oven to 375. Oil your baking dish and set aside.


In a large saute pan over medium-high heat, brown your vegan meat with olive oil. Once browned add your kale and toss until wilted. Season with salt and pepper


In a small bowl mix 1/2 a pouch of Haven's Kitchen Red Pepper Romesco with your tomato sauce


Start layering In your prepared baking dish: sauce, lasagna noodles, kale and vegan meat mixture, vegan cheese, and repeat until you've reached the top of your baking pan; make sure to finish with sauce and top with cheese


Cover your lasagna with foil and bake for 40 minutes. Remove foil and raise oven temp to 400 bake for an additional 5-10 minutes until the top Is golden brown


Allow to rest for at least 10 minutes before cutting and serving. Garnish each slice with a drizzle of more romesco sauce and enjoy!

Red Pepper Romesco

A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…

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Romesco Ceci Bean Soup

This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes together in one-pot, in just 20 minutes,…
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