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Lasagna with Dairy-Free Nut-Free Cheese

Makes 12 servings.


  • 1 box lasagna noodles

  • 26 oz. marinara sauce

  • 2 cups fresh spinach leaves

  • 1 cup carrots, shredded



  • 1 carton tofu

  • 1 tsp. granulated onion

  • 1 tsp. granulated garlic

  • 2 tsp. Italian seasoning

  • 2 cups dairy-free nut-free cheese


  1. Place crumbled tofu, cheese sauce and seasonings in a bowl and mix well.

  2. Thin marinara sauce with water. This provide extra liquid to be absorbed by the dry noodles.

  3. Cover the bottom of the pan with marinara sauce.

  4. Cover with a layer of dry noodles.

  5. Cover the noodles with a thin layer of sauce.

  6. Place a layer of the tofu mixture on top of that.

  7. Add a layer of spinach and carrots.

  8. Top with a layer of sauce.

  9. Repeat steps 4 through 8 until pan is full. End with a layer of sauce on top.

  10. Bake at 350° for 1 hour.

  11. Let rest for 15 to 30 minutes before serving.

Vegan Enchiladas


  • 1 onion chopped

  • 1 zucchini chopped

  • 2 carrots shredded 

  • 1 vegan cheddar cheese shredded

  • 1 package vegan soy grounds (“Yves”) or Soy Curls

  • 12 corn tortillas

  • 16 oz Salsa or Enchilada sauce

  • 1½ cups black beans

  • cilantro to taste


  1. Cover the bottom of the pan with onion and zucchini and some salsa then place 4 corn tortillas on top.

  2. Cover the tortillas with salsa and add soy grounds and 1/3 of the cheese.

  3. Place another layer of tortillas covered with sauce and add beans, carrots and another 1/3 of the cheese.

  4. Place another layer or tortillas, cover with salsa and cheese.

  5. Cook in oven at 350 for 25 minutes or until cheese is melted.

  6. Sprinke cilantro on top and serve.

Recipe from Kathy Reynaert Randall
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