Soy Lasagna with Tomato & Spinach-Ricotta Style Cheese

Soy Lasagna with Tomato & Spinach-Ricotta Style Cheese

A comforting plant-based lasagna, rich and cheesy.

For 4 people 

Ingredients 

  • 1 pack of EPIK Soy lasagna sheets

  • 1 can diced tomatoes (796 ml)

  • 75 ml tomato paste

  • 1 small onion, minced

  • 15 ml sugar

  • 5 ml dried Italian herbs

  • 2 ml chili flakes

  • 30 ml olive oil

  • Salt

  • 1–2 cups shredded mozzarella-style cheese

Spinach-ricotta style mixture

  • 125 g frozen spinach

  • 1 cup ricotta-style cheese

  • ¼ cup parmesan-style cheese, grated

  • 1 garlic clove

  • 30 ml fresh oregano leaves

  • 5 ml black pepper

  • 2 ml nutmeg

  • 1 egg of choice 

Preparation

  1. Make the tomato sauce :
    • Cook the onion with olive oil and spices (Italian herbs, chili flakes, salt)
    • Add tomato paste, sugar, then diced tomatoes
    • Simmer 15–20 min
  2. Blend spinach, ricotta-style cheese, parmesan-style cheese, garlic, oregano, pepper, nutmeg, and egg
  3. Assemble lasagna in layers: sauce, lasagna sheets, mozzarella-style cheese, ricotta mixture, repeat
  4. Bake 20 min at 400°F

 


 

 

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