Tomato Spinach Cream Cheese Lasagna

"This easy to make, delicious vegetarian lasagna is layered a bit differently than your ordinary lasagna. The idea for it comes from the cookbook "comida vegetariana" published by trident press, but we have modified it a bit to suit our taste even more. I hope youll enjoy it as much as we did! You can also easily veganise this by using a vegan cream cheese, non-dairy milk and opting out of the cheese or using a soy cheese."
photo by Rachael C. photo by Rachael C.
photo by Rachael C.
Ready In:
1 large lasagna


  • For the tomato sauce

  • 1 tablespoon oil
  • 3 medium sized carrots, chopped
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 680 g passata (you can also use your fav pasta sauce and omit seasonings)
  • 14 teaspoon fresh ground black pepper
  • 14 teaspoon sage, dried
  • 18 teaspoon chili powder
  • 12 bunch parsley, chopped
  • For the white sauce

  • 2 tablespoons oil
  • 2 tablespoons flour
  • 500 ml milk, warmed (as a vegan use non-dairy)
  • 14 teaspoon fresh ground black pepper
  • 1 laurel leaf, dried
  • 14 teaspoon sage, dried
  • For the spinach cream cheese layer

  • 250 g frozen chopped spinach, defrosted and drained
  • 200 g cream cheese (low-fat is fine, as a vegan use a vegan brand)
  • 14 teaspoon garlic powder
  • 14 teaspoon black pepper, freshly ground
  • 18 teaspoon nutmeg
  • 2 tablespoons blue cheese, crumbled (as a vegan opt out of this)
  • 1 teaspoon psyllium, husk ground (or use flax seeds)
  • For assembly

  • 8 sheets whole wheat lasagna noodles
  • 1 cup cheese, grated (use your favourite, as a vegan opt out of or use soy)


  • For the tomato sauce heat the oil in a large frying pan. When it's hot, add the chopped vegetables and the garlic. Sautee until lightly browned (about 5 minutes).
  • Then add the passata or pasta sauce and seasonings if using. Simmer for 10 minutes, then set aside.
  • For the white sauce heat the oil in a pot. When it's hot, add the flour stirring vigorously using a wire whisk for about 2 minutes or until flour is nicely browned.
  • Add a small portion of the warm milk and stir to combine. Add the remaining milk little by little stirring after each addition.
  • Season, reduce the heat to medium-low and simmer for about 10 minutes or until thickened. Set aside.
  • For the cream cheese spinach layer combine all ingredients in a large bowl.
  • When your're ready to assemble the lasagna spread a bit of the tomato sauce in a large casserole dish (mine holds about 5 l/5 quarts). Top with two lasagna sheets and then half of the remaining tomato sauce. Top with another 2 sheets of lasagna and then the remaining half of the tomato sauce.
  • Then add another 2 sheets of lasagna and on top of that the spinach cream cheese spread.
  • Cover with another 2 lasagna sheets, pour over white sauce and top with grated cheese (if using).
  • Place in the preheated oven and bake at 180°C/350°F for about 30 minutes or until bubbly and nicely browned (you might need to cover it after 20 minutes if it gets too brown).
  • Remove from the oven and allow to set up for 20 minutes before cutting.
  • Enjoy!

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