Hearty Vegan Lasagna: Step by Step


If you break it down, lasagna is a really simple, yet really impressive dish. This recipe combines everything I love about veggie lasagna, namely the abundance of vegetables, and pairs it with the richness of a creamy tofu cheese and a fair sprinkling of vegan mozzarella.

The cheeses are optional, but truly elevate this dish to the “hearty” category, and will have them coming back for leftovers tomorrow–maybe even before.


Make a nice, rich marinara sauce or use your favorite store-bought sauce. Just make sure it tastes really good and you have at least 2 cups.

Gather your favorite vegetables (about 4 cups) and cut them in small pieces, either diced or shredded. This will help ensure even layers. I choose broccoli florets, sliced mushrooms, thinly sliced onions, chopped kale and shredded carrot.

Make a rich, creamy vegan ricotta (about 1 cup). I like the recipe from Ann Gentry’s Real Food Daily Cookbook, but there are any number of recipe variations online.

Tofu Ricotta

Source: Real Food Daily

14 ounces Tofu, firm, drained
4 cloves Minced garlic
⅔ cup Water, scant
⅔ cup Miso, dark
½ cup Tahini
1 ½ tsp. Basil, dried
1 ½ tsp. Oregano, dried
½ tsp. Crushed red pepper

Combine all in food processor until smooth.

Cook lasagna noodles according to package directions, rinse with cold water and pat dry. I used whole wheat.



Preheat oven to 350 degrees

Heat a non-stick skillet over medium heat and add 2 tbsp. olive oil

Saute vegetables with a sprinkle of salt, until colors brighten and vegetables are slightly softened. Add your favorite Italian seasonings and a bit of black pepper here. Just make sure the veggies taste good…good enough to sit down to a bowlful of them.

vegSpread marinara sauce on bottom of 9 x 13 inch pan

Arrange a layer of noodles, slightly overlapping

Spread noodles with creamy vegan cheese (if using) then sprinkle a bit of vegan mozzarella (if using)

assembleTop with a thick layer of vegetables and press down lightly to make layers even

Ladle marinara over the vegetables

Repeat layering procedure, ending with noodles

Finish with remaining sauce and shredded cheese

ovenreadyBake 30-40 minutes, until bubbly and cheese is melted



Rosemary Roasted Sweet Potatoes


Here’s a super-simple yet super- impressive side dish that practically cooks itself–leaving the stovetop free for the rest of your culinary exploits. I always get raves on anything sweet potato and I’ll bet you do too.

Rosemary Roasted Sweet Potatoes

Recipe courtesy Chloe Coscarelli

(4 servings)

16 ounces Sweet potatoes, unpeeled and cut into bite-sized pieces
¼ cup Olive Oil
1 tbsp. Rosemary, fresh, chopped
1 tsp. Sea salt
Black pepper

1.Preheat oven to 400 degrees. Toss potatoes in oil to coat.
2.Add rosemary and salt and toss again.. Season with pepper
3.Spread on large-rimmed baking sheet. Roast 30-40 minutes, until fork-tender, stirring frequently to promote even browning. Remove from oven and serve immediately.


Vegan Tuna Melt


I’ve been looking forward to trying this new vegan product called “Toona”. When I told my husband I’d be making tuna melts for lunch I found out he’s never eaten one… ever. No pressure, right??IMG_2189

I guess I assumed everyone knows the classic tuna melt, a diner menu staple and one of my favorite picks in my pre-vegan days.IMG_2192

So, I chopped up my standard ingredients for any sandwich filling that ends in “salad”: onions, celery and parsley. I opened the can and drained off the bit of olive oil on top. The texture was a bit crumbly and firm, more so than I expected. It wasn’t flaky at all, but I mashed it up with a fork then added my veggies, egg-free mayo and a bit of sweet pickle relish.

To my pleasant surprise, it tasted great–not fishy at all, just the essence of the sea. The texture though, was kind of like Beyond Meat, which I have used to replicate chicken salad. I would advise not to add any salt to this recipe. It tasted plenty salty so I just added a big dash of black pepper.


Meanwhile, I toasted a couple whole grain english muffins and set my oven to low broil. I lightly buttered the toast with Earth Balance and topped the bottom halves with a slice of organic tomato and a generous scoop of the salad. Then I placed a couple slices of Follow Your Heart Provolone on top.IMG_2197


When the cheeze was nice and melty I pulled out my little beauties and served them with more tomato and topped with the other muffin half on top.

IMG_2210 (1)

Our sandwiches turned out really delicious and I would say better, cleaner tasting than conventional tuna melts. I think it’s really about the experience of the crunchy bread, hot broiled tomato and cheeze blending with the salad ingredients inside that really make it. I didn’t miss that “fishy” flavor or the fish for that matter. Leave them in the sea where they belong! 🙂