Your choice – EITHER 1 pack of lasagne sheets OR – make it even healthier – use thin strips of Courgette as Pasta sheets. (You will need 2-3 Courgettes)
280g Frozen Spinach, thawed and drained
300g Firm Tofu (in Tesco by the Quorn!)
30ml Non Dairy Milk (I used almond milk – other alternatives would be rice milk, soy milk, oat milk)
1 Jar of Sacla Chargrilled Aubergine Pesto (the most amazing cheese-free pesto)
1 peeled Garlic clove
Juice from 1/2 Lemon
1 Handful Fresh Basil Leaves
1 tin Chopped Tomatoes
Salt and Black Pepper to season



Preheat Oven to Gas Mark 4, 350 degrees F
Place Lasagne Sheets in Boiling water for 2-3 minutes to Soften – then drain and set aside
Thaw the Frozen Spinach in boiling water – then drain and set aside
Place the tofu, milk, garlic, lemon juice, basil leaves, and 1 tea spoon of salt, in a blender or food processor, and blend until smooth. The tofu ‘ricotta’ should be thick and creamy! (You will be amazed how cheesy this tastes)
Transfer to a large bowl and stir in the spinach. Season with a little more salt if you think it needs it.
Clean out the processor – now blend your tinned tomatoes with 2 heaped table spoons of Aubergine Pesto – add Black pepper to season.

In your Lasagne dish – layer like so:
– layer of Tomato/Pesto
– layer of Pasta
– layer of ‘Ricotta’
Continue to layer until you finish with a layer of Tomato/Pesto on top. Bake in the oven for 40-45 minutes. 🙂



As always if I’m eating a cooked meal I like to have some raw leaves to accompany it with to help digest it easier. Have some fun in the kitchen and share your creations with me via social media <3

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