By Annie Shannon of

1 package of lasagna noodles (not the oven-ready kind)

5 white or mini portobello mushrooms, sliced

2 vegan Italian sausages, diced (we recommend using either Tofurky or Field Roast or 1 package of Upton’s Natural’s Italian style seitan)

1 jar of your favorite marinara sauce

1/4 cup of your favorite vegan mozzarella, shredded (we recommend using Daiya)

Spinach Pesto Tofu Ricotta

1 package extra firm tofu, drained

1/2 cup baby spinach leaves

1/2 cup fresh basil leaves

3/4 cup of your favorite vegan mozzarella, shredded (we recommend using Daiya)

1 Tablespoon nutritional yeast

1 Tablespoon vegan Parmesan cheese, you might want a bit more to sprinkle over the top (we recommend using Go Veggie! by Galaxy)

1 teaspoon garlic powder

1 teaspoon onion powder

2 cloves garlic, minced

Heat your oven 375.

Start by boiling your lasagna noodles following the directions on the package. You’ll want them to come out slightly al dente so keep that in mind while they’re in the pot. If you have problems with your lasagna noodles sticking together in the pot, try adding 1/4 teaspoon of sea salt to your water before it comes to a boil and then a tablespoon of olive oil to your water with your raw noodles. Then while your noodles are boiling carefully use a butter knife to keep them separated. I recommend wearing an oven mitt to protect your hand from the steam. Once you drain your noodles, give them a VERY light rinse with cold water so they’re cool enough to handle. This will also help them separate.

While your noodles are cooking, blend all your ingredients for your Spinach Pesto Tofu Ricotta in your food processor until it’s a smooth paste.

Pour at least half of your jar of marinara sauce in a baking dish. Make sure you completely cover the bottom of your entire baking dish with a thick layer.

Then one at a time, lay your lasagna noodles out on a cutting board and using a ribber tipped spatula spread your tofu ricotta over your noodles like your spreading your favorite smear on a bagel. Then sprinkle a pinch of vegan sausage and a few slices of mushroom over half your noodle.

Starting at the end of your noodle that doesn’t have any toppings, gently roll up your noodle. Tuck any toppings that might have poked out back into your roll. Then gently place your roll seam down in your baking dish full of sauce. Repeat the process until you run out of noodles. Place your rolls in your dish so they touch but try to get a little sauce between each roll so they don’t stick together when they bake.

Using a spoon drizzle your remaining marinara sauce over the top of your rolls and with your hands sprinkle a little vegan mozzarella.

Put in the oven to bake for 30 minutes or until you notice that the edges of your noodles are crispy and your vegan mozzarella has melted. I like it when my baked vegan cheese has a little crispiness to it – so I always let give my baked vegan cheese dishes a quick (like 30 seconds) broil on high to get that effect.

Sprinkle with vegan parmesan cheese before serving.

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