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Vegan Tomato Lasagna


  • 1 package of firm tofu, drained
  • 2 tablespoons lemon juice
  • 1 tablespoon white miso paste
  • 1/4 cup nutritional yeast
  • 4 cloves garlic
  • 3 cups fresh basil
  • 1 tablespoon olive oil
  • 1 small onion, chopped finely
  • 8 ounces crimini mushrooms, chopped
  • 2 small to medium zucchinis, sliced
  • 1/4 cup almond milk
  • 1 26 ounce jar of low-sodium marinara sauce
  • 1 package no-boil lasagna noodles (make sure there’s no egg! I’ve been able to find whole wheat as well as rice noodles without eggs. Bonus with the rice noodles is then it’s gluten-free as well)
  • salt & pepper to taste
  • 1/4 to 1/2 cup Daiya shredded mozzarella-style


  1. Preheat the oven to 375 degrees. If you have a large food processor you’ll be all set. Gett all ingredients together, chop the onion, and measure out the basil and drain the tofu. Next, saute the chopped onion in the tablespoon of olive oil until translucent. Set aside.
  2. Place the tofu, lemon juice, nutritional yeast, miso paste, basil, and garlic into the food processor and pulse until the mixture begins to resemble ricotta cheese (slightly smooth but still with some texture). Add a small amount of salt to taste.
  3. In a large bowl, add the marinara sauce, onion, and almond milk together. (You could also put the onion in with the “ricotta” ,it gives it a thicker texture and more flavor). Add salt and/or pepper.
  4. Then assemble. Put oil at the bottom of a large pan. Lay four noodles down on top of the sauce and spread half of the “ricotta” mixture on top of the noodles. Layer zucchini, mushrooms and then spinach on top.
  5. Cover with another layer of noodles and top with sauce. Add four more noodles and more sauce. On top of the sauce add the rest of the ricotta, mushrooms, zucchini and spinach. Then top with a final layer of noodles and the remaining sauce. Sprinkle the vegan cheese on top and cover with tin foil and bake for 45 minutes.

White lasagna with roasted butternut squash and spinach


Roasted butternut squash

  • 12 ounces cubed butternut squash
  • 2 tablespoons olive oil
  • Sea salt


  • 1 tablespoons olive oil
  • 5 ounces baby spinach

Alfredo sauce

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 ½ cups raw cashews or blanched almonds*
  • 3 cups water
  • 1 tablespoon lemon juice
  • 2 teaspoons sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound no-boil lasagna noodles


Makes about 3 cups

  • 1 tablespoon olive oil
  • 1 large onion, roughly chopped
  • 3 garlic cloves
  • 1 (14-ounce) package extra-firm tofu, drained
  • 2 tablespoons lemon juice
  • 2 teaspoons sea salt
  • 1 ½ teaspoons freshly ground black pepper
  • 3 cups fresh basil


*If you are not using a high-powered blender, such as a Vita-mix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.

In a food processor, combine the onion, garlic, tofu, lemon juice, salt, pepper and basil. Pulse until the ingredients are just combined, but the mixture still has some texture. Add seasoning to taste.

To make the roasted butternut squash: Preheat the oven to 400 degrees. Spread butternut squash on a large rimmed baking sheet and toss with oil. Season with salt and roast for 30 minutes, until fork-tender. Remove from oven and puree in a food processor until smooth. If needed, add 1 or 2 tablespoons of water.

To make the spinach: In a large skillet, heat oil over medium heat. Add spinach and let cook until just wilted.

To make the Alfredo Sauce: Heat oil in a medium skillet over medium-high heat. Add onion and let cook until soft. Remove from heat. In a blender, combine onion, garlic, cashews, water, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes, and set aside.

To assemble and bake the Lasagna: Preheat the oven to 375 degrees. Lightly grease a 9×13-inch pan.

Spread a thin layer of sauce on the bottom of the prepared pan. Arrange 4 lasagna noodles across the pan; it’s okay if they overlap a little. Layer half the ricotta, 4 noodles, sauce, butternut squash, spinach, sauce, 4 noodles, sauce, remaining half ricotta, and 4 more noodles. Top lasagna with remaining sauce, reserving about 1 cup for serving. Noodles should be evenly coated.

Cover the baking pan with foil and bake for 50 minutes, or until noodles are cooked through. Remove from oven and let rest for 5 minutes before serving. Top each serving with a generous spoonful of heated sauce.

Related image

Raw Vegan Lasagna

Ingredients for the Zucchini Pasta:

  • Mandolin sliced 5-7 zucchinis

Ingredients for the Zesty Spread Filling:

  • 3 cups of arugula
  • 1-2 cups of Italian leaf parsley
  • 1 bunch cilantro
  • 1-2 diced green onion
  • 1 small bunch spinach
  • 3-4 de-stemmed Swiss Chard leaves.

Process all ingredients in a food processor.

Ingredients for the Marinara:

  • 4 cups of cherry tomatoes
  • Remaining stems of Swiss Chard
  • Oregano
  • Basil
  • Thyme
  • Dill

Blend all ingredients until smooth like marinara.

Ingredients for Pine Nut Cream:

  • 1-2 zucchinis
  • Half cup of raw pine nuts
  • 1 small clove of garlic

Blend and make cream.

Assemble all ingredients