Veggie Packed Vegan Lasagna

Plants can do comfort food.
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 


Dairy-Free Ricotta

  • 3/4 cup raw cashews (soak in water overnight or soak in boiling hot water for 2030 minutes, drain before use)
  • 1 block firm, organic tofu
  • 1 garlic clove
  • juice of 1 lemon
  • 2 Tablespoons nutritional yeast
  • 1 1/4 Teaspoons kosher salt
  • 1/4 Teaspoon ground black pepper
  • 2 Tablespoons Unsweetened Better Half Creamer


  • 2 cups marinara sauce 
  • 1 can diced tomatoes, drained
  • 3 cups diced zucchini (approximately 2 medium zucchini)
  • (2) 10oz packages frozen chopped spinach
  • 2 cups of your favorite dairy-free mozzarella cheese, grated
  • 1 box lasagna noodles



Preheat oven to 350; spray 9×13 baking pan with olive oil and set aside. Add cashews, Califia Farms Unsweetened Better Half Creamer and 1/3 of the tofu block to a high powered blender.  Blend on high until cashews are broken down and smooth (scrape down the sides intermittently as you do this). Add lemon juice, the remaining tofu, salt, pepper and nutritional yeast and blend on low until fully combined and smooth.  Taste and add additional salt or lemon juice, as desired. Pour into medium mixing bowl.

Defrost spinach and ensure all excess water has been removed.  Feel free to use a cheesecloth or something similar to squeeze as much of the water out as possible.
Add spinach to dairy-free ricotta and stir to fully combine. While spinach is defrosting, bring a large pot of water to boil.  Add a Tablespoon of olive oil and then add lasagna noodles.  Allow to cook until noodles are approximately halfway cooked and then remove and set on a kitchen towel. They will finish cooking in the oven.

To assemble the lasagna take your 9×13 pan and add just enough marinara to barely cover the bottom of the pan. Add your lasagna noodles so they are just slightly overlapping. Then add 1/2 the dairy-free ricotta cheese, spreading out with the back of a spoon. Add half the chopped zucchini and half the tomatoes and then spoon 1/2 cup of marinara over top. Repeat with another layer of noodles, ricotta, zucchini, tomatoes and marinara. For the final layer add your noodles and 1 1/2 cups of marinara, spreading all over the noodles.

Bake, uncovered, for 30-40 minutes or until it starts to bubble and the noodles start to brown. Remove from oven and sprinkle with your favorite dairy-free mozzarella cheese. Return to oven and watch carefully; remove from oven as soon as cheese has melted. Remove from oven and let cool slightly, 10 minutes, and then serve and enjoy!