Classic Vegan Lasagna

The longer we honour our choice to adopt a plant-powered lifestyle, and the more experience we gain in our now vegan kitchens, the more we realize there really isn’t much that can’t be made using entirely plant-based ingredients.  Our Classic Vegan Lasagna is the perfect example of this.  We brought together wholesome ingredients, such as fresh homemade tomato sauce, organic pasta, spinach, and our favourite dairy-free cheese by Fauxmagerie Zengarry, and the final result is truly as delicious as the original.

Serves: 4
Prep time: 20 mins
Bake time: 30 mins


  • 2 c tomato sauce (homemade as shown, or store bought)
  • 1 375g box of dry lasagna noodles
  • 1 227g container of creamy vegan cheese (we absolutely love Fauxmagerie Zengarry‘s Sun Dried Tomato and Basil cashew-based “cheese”)
  • 1 bag of frozen chopped spinach
  • 1/3 c vegan cheese shreds (such as Earth Island)
  • 1 tbsp olive oil


  1. Prepare the lasagna noodles very al-dente (I usually cook the noodles for 2 minutes less than what is indicated on the box)
  2. Heat the olive oil in a pan, and sauté the frozen spinach until it’s warm
  3. Add in the entire container of creamy vegan cheese, and stir into the spinach until well combined, set aside
  4. In a 9 x 9 baking dish, layer your lasagna as follows:
    • tomato sauce at the bottom
    • layer of lasagna noodles
    • layer of spinach-cheese mixture
    • layer of lasagna noodles
    • layer of tomato sauce
    • continue to layer in this order until complete
    • The top of the lasagna should be a final layer of tomato sauce with a sprinkling of vegan cheese shreds

5.  In an oven pre-heated to 425F, bake the lasagna for 30 minutes, or longer if you   desire a more “well done” crispy lasagna.




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