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plant based lasagna

For the sauce blend the following:  

2 cups fresh tomatoes

½ cup dried tomatoes that have been soaked in 2 cups of water for a few hours

2 T honey.


To this add

1t. salt

½t. dried basil in the sauce or a few fresh sliced leaves placed in between the layers of lasagna noodles.

3 cloves of fresh garlic, pressed.


Layer as follows in a covered dish:


Above sauce, about ½ inch thick

Uncooked Tinkyada Brown Rice Lasagna Noodles or Whole Grain Lasagna Noodles

About 6 Basal leaves per 10 X 10 inch baking dish (Optional)

Thinly Sliced unseasoned Tofu

A Sprinkling of Salt

Grilled plain unseasoned eggplant or several leaves of chard (optional)

Thin layer of Cashew Cheese. Make it a little runny for the noodles to soak up.

Repeat all of this 2 times if eggplant or chard is added, or 3 times if they are not added.

Before placing in the oven ad to the sides of the dish about 1/4 cup of water, (this is for the noodles to soak up.)

Cook for 15 min at 375 and then turn down to 350 for 45- 60 min. or until noodles are soft.


Then add

Cashew Cheese Sauce

1 cup raw cashews

1 cup water

1 T. Nutritional Yeast (optional)

2 T. Sesame seeds (optional)

2 T. Lemon Juice

2 Teaspoons salt

1/4 t. garlic powder

1 T. onion powder

4 T. pimentos or ¼ of a large red bell pepper


Blend all until smooth. Serve

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