1 x 15 oz can crushed tomatoes
2 tbsp tomato paste
1 tbsp vegetable oil
1/2 an onion, finely chopped
2 garlic cloves, minced
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh oregano
1 tsp sea salt
1 tsp ground black pepper
1 block extra firm tofu, crumbled
1/4 C nutritional yeast
2 garlic cloves, minced
2 tsp olive oil
2 tsp lemon juice
1/2 C packed fresh basil, finely chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 C soft tofu
1/2 C unsweetened soy milk
1/2 C low-sodium vegetable stock
2 tbsp tahini
2 tbsp nutritional yeast
2 tsp corn starch
1/2 tsp sea salt
tomato sauce (as above)
1 tbsp + 1 tsp olive oil
1 small zucchini, thinly sliced lengthwise
1 C carrot ribbons
4 C fresh baby spinach
1 pack (200 g) ready bake lasagna noodles
1 1/3 C vegan mozzarella style shreds
1 tbsp vegan parmesan
1. To make the tomato sauce, heat a large sauce pan over medium and sauté onion in 1 tablespoon of vegetable oil for 1 to 2 minutes until soft. Add garlic and cook for another 2 minutes. Add tomato paste and herbs and stir sautéing for another 2 minutes. Add the crushed tomatoes, sea salt, and ground black pepper. Simmer on low heat for 30 to 45 minutes while you prepare the rest of the components for the lasagna.
2. For the tofu ricotta, add crumbled tofu that resembles ricotta cheese to a large mixing bowl with the remaining ingredients, and combine with a fork. Keep in the fridge until you’re ready to assemble the lasagna.
3. For the bechamel, put all these ingredients in a high-powered blender and combine until very smooth. Set aside while you prepare the vegetables.
4. You can make carrot ribbons using a vegetable peeler, or you can shred the carrot with a grater. Partially cook the zucchini and carrot in a pan over low to medium heat with 1 teaspoon of olive oil. Set them aside on a dish and use the same pan to cook the spinach. Get it wilted and soft, but don’t over cook it. It should still be bright green. If you want to use frozen spinach, just make sure you thaw and drain out the water.
5. Once all your ingredients are prepped and ready, use a deep 8″ x 8″ glass baking dish to assemble the lasagna. Lightly coat the inside of the dish with 1 tablespoon of olive oil using your hand.
1. Pour about a 1/2 cup of tomato sauce into the bottom of the dish and spread out an even layer with a spatula or spoon.
2. Add one layer of noodles across. You might need to break them to fit in the dish, but you can overlap the noodles if they don’t fit perfectly in the dish.
3. Then take half the amount of tofu ricotta and spread it evenly over the noodles.
4. Take 1/3 cup of vegan mozzarella style shreds and sprinkle over top.
5. Add all the spinach on top of the mozzarella.
6. Pour half the béchamel evenly over the top being sure to get some of it down the sides of the dish.
7. Add 3/4 cup of the tomato sauce on top, spreading out to the edges.
8. Then add another noodle layer, turning the noodles the opposite direction from the first layer.
9. Use the other half of the tofu ricotta as the next layer.
10. Take another 1/3 cup of shredded mozzarella and sprinkle over top of the tofu ricotta.
11. Add the zucchini and carrots in an alternating fashion as one layer.
12. Pour the remaining béchamel evenly over top.
13. Add another 1/2 cup of the tomato sauce on top and spread out to the edges of the baking dish.
14. Then add one more layer of noodles and the remaining tomato sauce on top.
15. Sprinkle 2/3 cup of shredded mozzarella as the topping. Also add vegan parmesan on top, if using.
16. Bake in a preheated oven at 400°F covered with foil for 50 minutes. Then remove the foil and turn the broiler to high and bake for 10 minutes or until the top is crispier and golden. Allow the lasagna to sit for 10 to 15 minutes before cutting and serving so it doesn’t ooze too much!


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