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1h preparation time.  Serves 4




·      1/3 cup cashews

·      1 small or ½ medium size cauliflower

·      ½ 400 ml coconut milk (canned)

·      14 oz extra firm tofu for the non-meat version

and 14 oz plant-based sausage for the meat version

·      16 oz lasagna noodles

·      ½ lemon

·      15 oz can of tomato sauce

·      1tbl spoon brown sugar

·      2 Tbsp spoon of nutritional yeast

·      1 tsp coconut oil

·      Pinch of salt and black pepper to taste

·      Pinch or two of oregano

·      Fresh basil for garnish







1. Cut cauliflower into small pieces and boil until soft. Mix in a blender with cashews and half A can of coconut milk (200 ml) Add squeezed lemon, salt, and pepper. Mix everything until firm.


2. In a separate bowl mix tofu with nutritional yeast and oregano, add some salt to taste


3. In a saucepan heat up tomato sauce, add sugar and coconut oil


4. Bring a large pot of lightly salted water to a boil. Make sure each piece of pasta is separated by gently stirring from time to time. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water


5. Arrange 5 noodles lengthwise on a baking pan. This will be your first layer of pasta. Cover with ½ of the tofu mixture. Place a second layer of pasta on top the tofu mixture. Cover pasta with a layer of white cashew sauce.  Make sure you leave enough cashew sauce for a second layer, plus an extra 4 Tbsp to garnish the top of each serving. Add a third layer of pasta on top of the sauce and then a second layer of tofu (the second ½ tofu mixture). Add a fourth layer of pasta and then a second layer of white cashew sauce. Cover the fifth and final layer of pasta with tomato sauce. In the center of what would be each serving, place a dollop of white cashew sauce using approximately 1 Tbsp for each.

6. Preheat oven to 375 degrees F

 Cover the baking pan of lasagna

with foil and cook in an oven for about 20 min on 350F


7. Garnish with a fresh basil.

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