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Whole Food Plant Based : Vegan : Dairy Free : Oil Free


2 Cups Diced Tomatoes

3 Cups Tomato Sauce

3 Cloves Minced Garlic

1 Cup Mix of Diced Sweet Peppers, Mushrooms and Onions

1 1/2 Cups Riced Cauliflower

3 TBSP Italian Seasoning

2 Cups Cheese Sauce (Veg-Cheese or Mac + Crack Sauce)

1 Cup Dehydrated or Sun-dried Tomatoes

350g Firm Tofu

1/4 Cup Lemon Juice

1/4 Cup Apple Cider Vinegar

1 TSP Salt (optional)

Handful of fresh Basil Leaves

12 Lasagna Noodles




Pre-heat oven to 425°F. Line a 9x13 baking dish with parchment paper.

In a sauce pan combine the diced tomatoes, tomato sauce, minced garlic, riced cauliflower and italian seasoning. Simmer this sauce on medium heat while you prepare the rest of the Lasagna. 


Bring a large pot of water to boil and cook your noodle. Slightly under cooking them by 1-2 minutes will help your Lasagna to be firmer. Drain and rinse with cool water.


In a food processor or blender combine the tofu, lemon juice, apple cider vinegar and salt. Blend to make a cottage cheese blend.


On the bottom of  your baking dish spread out 1 cup of your sauce. Then layer 4 noodles, tofu mix, dehydrated/sun-dried tomatoes, 4 noodles, sauce, dollops of cheese sauce, 4 noodles, sauce, dollops of cheese sauce, and finally the fresh basil.

Bake covered for 45 minutes. Remove cover and bake and additional 15 minutes.


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