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Ultimate Veggie Lasagna

This is the lasagna of all lasagnas. You’ll want to make this over and over for the holidays.  Try making your own pomodoro sauce at 1/2 the price of the marinara sauce in the grocery stores. Either way, portion for portion, this is a very inexpensive entree. Make this double batch and freeze some. The flavors are going to blow you away.  


2-boxes dry lasagna noodles

3 quarts pomodoro sauce (Below- or your favorite marinara sauce)

2 pounds vegan mozzarella cheese (We used Daiya)

1-24oz jar Veganaise 

2 -12 oz bags frozen spinach

1-10 oz bag fresh shredded carrots

1 can green olives, drained and diced

1 can black olives, drained and diced


In two, 9×12 lightly oiled pans we are going to begin layering.  Start with a thin layer of sauce to keep the pasta from sticking to the pan.  Add a layer of the lasagna noodles. spread thin layers of spinach, carrots, olives, shredded cheese, sauce and veganaise. Then add another of lasagna and press down on the layer to tighten it up. Repeat the layering again.  Top with the final, third layer of pasta, and then cover with sauce and cheese.
You will want to cover this with an oven safe saran wrap and foil, cook at 350 for one hour and fifteen minutes.  Remove covering and allow to cool for 15 minutes before serving.  

This will make 40 small portions, or 20 large portions. 

Pasta Pomodoro 

Basic Pomodoro Sauce:


2 – 28 oz cans tomato puree 

1/4 cup olive oil in the pan

2 diced onions

2 tsp salt

4 cloves garlic

2 Tbsp lemon juice 

1 Tbsp basil 

1 Tbsp oregano 

1 cinnamon stick (optional)

2 Tbsp vegan butter (optional)

3 Tbsp vegan parmesan cheese (optional)

Linguini or Fettuccini pasta noodles


In a medium size skillet, heat oil and add the onions and salt.  Sauté until tender and translucent, then add the garlic.  Cook for just a couple minutes, do not burn the garlic. Then add the tomato puree and optional ingredients, bring to a boil, and simmer for 20 minutes.  Add additional salt to taste.  Puree the sauce in a blender.  Add the butter and parmesan cheese, and allow to melt and incorporate.  Mix this in with pasta for side dish or a great meal.  Use for any types of dishes hot or cold.    

Secret:  When mixing with pastas, mix in a couple tablespoons of the starch liquid reserved from the pasta, to the sauce.  This helps the sauce stick to the pasta.  

Often the prospect of eating an entirely plant based diet is overwhelming. 

Mayonnaise is such a popular condiment, but it is made with eggs.  Do you wonder if you can be on a plant based diet without it?  The good news is that there are several varieties of mayonnaise substitutes.  Our favorite happens to be Vegenaise.  It is readily available in health food stores and many chain groceries.  While it is still loaded with fat, you won’t find any eggs, cholesterol or chemicals in the product. 

There are 5 varieties of Vegenaise, even one without soy. Experiment and find the one you like best!  If you prefer to make it yourself, here is a recipe to try;

Mark Anthony’s Soy Vegan Mayonnaise    
12 oz tofu, firm
1 Tbsp lemon juice
1 Tbsp Dijon mustard 
1 Tbsp sugar  ( I use 3/4 teaspoon of Stevia powder )
1/2 tsp salt  ( I use Trader Joe’s Sea Salt )
1/3 cup olive oil

In a food processor, place all of the ingredients, except the olive oil, and process for 2 minutes to form a smooth puree. While the machine is running, drizzle in the olive oil, and continue to process an additional 2-3 minutes or until light and creamy. Taste and adjust seasonings, as needed to suit personal taste. Transfer to an airtight container and store in the refrigerator.

Yield: 2 Cups

Recipe from Chef Mark Anthony

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