Tomato Sauce:

1 Tbsp. olive oil

1 medium white onion, diced

4 cloves garlic, minced

1 package Dr. Praeger’s Perfect Plant Based Ground, thawed

½ tsp. sea salt

½ tsp. black pepper

½ tsp. red pepper flakes

1 tsp. dried Italian seasoning

2 tbsp. tomato paste

2 (28 oz cans) diced tomatoes

Tofu Cashew Cheese Lasagna filling:

1 cup raw cashews

16-ounce block firm tofu, drained

2 lemons, juiced

½ cup nutritional yeast

1 tsp. sea salt

½ tsp. black pepper

1 tsp. dried oregano

1 cup fresh basil leaves

To assemble:

1 tbsp. olive oil

1 (10-ounce packages) frozen chopped spinach, thawed, drained, and squeezed to remove excess water

1 package no-boil lasagna noodles

4 cups vegan mozzarella


  1. Preheat oven to 375°F.
  2. Prepare the sauce: Add olive oil to a large pot over medium-high heat. Stir in onion, garlic, Perfect Grounds, sea salt, pepper, and spices. Cook Perfect Grounds for 10-12 minutes, breaking up with a spoon, until browned. Add tomato paste and diced tomatoes and bring to a gentle simmer. Cook sauce for 10-15 minutes, or until thickened and tomatoes are slightly broken down. Remove from heat.
  3. Prepare the tofu cashew cheese filling: to a food processor add all ingredients and process for 30-45 seconds, or until mixture is mostly broken down and has a thick, paste-like texture.
  4. Assemble the lasagna: lightly grease baking dish with olive oil and spread 2 cups tomato sauce on the bottom. Top with a layer of noodles, tofu cashew cheese mixture, spinach, and vegan mozzarella. Repeat layers. Top the lasagna with the remaining sauce and vegan mozzarella cheese.
  5. Cover lasagna with foil and bake for 45 minutes.
  6. Remove foil and continue to bake lasagna until vegan cheese is lightly browned and bubbly, roughly another 20 minutes.
  7. Remove lasagna from oven, recover with foil, and let set 20 minutes. Serve and enjoy!