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This vegan lasagna is what dreams are made of. It’s hearty, healthy, and full of protein. Perfect dish to bring to any event if you want to impress.

Absolutely delicious for anyone, vegan or not!


For the tofu ricotta

To assemble:

  • 1/2 lemon, juiced

  • 2 tbsp tahini

  • 1/4 cup nutritional yeast

  • 1/2 tsp garlic powder/granulated garlic

  • 1 block firm tofu

  • salt to taste

  • 1 1/2 cups thawed spinach

  • 1 box lasagna noodles (I used no boil lasagna noodles)

  • 1 cup vegan cheese (add more if you like it super cheezy)

  • 1 1/2 jars of marinara sauce

To make the tofu ricotta:

To assemble:

  1. Mix to combine lemon juice, tahini, white miso, nutritional yeast, and garlic powder. Crumble in the tofu and mix well to combine.

  2. Defrost the frozen spinach and add to the tofu mixture. Stir well to combine.

  3. Spread some of the sauce from that 1/2 of the jar on the bottom of a 9x13 casserole dish.

  4. Arrange and layer noodles, sauce, ricotta and repeat. Top with noodles, sauce (if there's any left, if not use the rest of that jar of pasta), and layer of vegan cheese. Be sure to cover all noodles in sauce or else it'll dry out while baking.

  5. Cover with aluminium foil and bake for 30 minutes covered, then 15 minutes uncovered.

  6. Serve and enjoy!