I’ve been super busy with work and have been scrambling to make dinner last minute. So, I took this past Sunday to put together some casseroles, froze them, and dinners have been so easy now! It didn’t even take all day. All in all I put together 4 casseroles and 5 lunches in 4 hours. This lasagna took about 30 minutes to put together. Not too shabby. 

I wish I would have gotten more pictures of the process but I was in a hurry to get all the casseroles done. But I did take the time to jot down the recipe as I was making it. My boyfriend (and gvg taste tester) rated this in the top 3 favorite meals that I’ve made. 

—-[Serves 2] 

  • Lasagna noodles
  • 2 tomatos sliced
  • For the vegan ricotta:
    • 6 medium garlic cloves
    • 2 tablespoons of pine nuts
    • handful of basil leaves
    • 1/2 cup of cashews
    • 1/2 block of tofu
    • 2 tablespoons of nutritional yeast
    • Juice from 1/2 lemon
  • For the tomato sauce:
    • 14 oz can of tomato sauce
    • Tablespoon of olive oil
    • 2 tablespoons of dried italian spice mix: oregano/basil/thyme
    • 8 oz portabello mushrooms, chopped
    • 1 teaspoon salt
    • pinch of pepper


  1. Boil the lasagna noodles per package instructions. 
  2. In a food processor, mix the garlic pine nuts, and basil leaves for a minute or 2. Next, add the cashews and mix for another minute. Finally, add the tofu, nutritional yeast, and lemon juice. 
  3. Drizzle olive oil in a skillet and sautée the chopped mushroom. Once cooked, add the tomato sauce, italian spices, salt, and pepper.
  4. Slice the tomatoes.
  5. Put together the lasagna. I used a total of 9 noodles. 3 as the bottom layer, followed by a spread of the vegan ricotta, tomato sauce, and sliced tomatoes, repeat!