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Easy Holiday Lasagna


The perfect recipe for your next holiday meal - our Easy Holiday Lasagna!


Everyone in the family will be rejoicing when you pull this dish out of the oven.


As always you can change up our in so many different ways - try adding in artichoke heart, mushrooms, or even our whole food plant-based "sausage" crumbled.


Have a great holiday!! Be sure to let us know if you include our dish.

Print the recipe here:

Easy Holiday Lasagna
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Easy Holiday Lasagna
Serving Size: 8-10
By: The Jaroudi Family 

Ingredients: 
16oz Whole Wheat Lasagna Noodles (cook per direction)  
[Swap out lasagna noodles for zucchini/squash ribbons for weight loss] 
24 oz tomato sauce (no oil) *see notes*

White Sauce Filling
2 cups non-dairy unsweetened milk 
1/2 cup raw cashews (or ½ cup white beans for weight loss) 
1 tsp lemon juice 
1 tsp apple cider vinegar 
¼ cup tapioca starch or arrowroot powder
3 Tbsp nutritional yeast 
1 Tbsp white miso 
1Tbsp garlic powder 
1 Tbsp onion powder 
8 oz frozen spinach 

Directions: 
Preheat oven to 350 degrees 

Add all ingredients of the white sauce filling except spinach into a high-speed blender and blend until smooth. 

Add blended white sauce filling mixture into a medium-size saucepan and cook on medium-high for 3 -5 minutes stirring constantly until mixture becomes stretchy. 

Remove from heat. Stir in chopped frozen spinach. 

In a large casserole dish layer tomato sauce, noodle layer, white sauce filling, noodle layer, tomato sauce ... repeat. 

Bake for 30-40 minutes. 

Tips:
Make our all-purpose tomato soup recipe for homemade tomato sauce 
(can be found on YouTube or on the website)*

I hope you'll give these recipes a try, and let us know if you liked it!

We love seeing photographs of our recipes and just in general hearing from you guys!


Watch our Easy Holiday Lasagna recipe video here


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6 Comments


heidivandiver9
Feb 03, 2021

Yummy! I went WFPB on Dec 23rd and have been riding that wave of newbie adrenaline and sticking to it 100% till this week when all I wanted was lasagna! I found your recipe and this TOTALLY satisfied my lasagna craving. In fact, I liked it more than the lasagna I used to make. I did add shredded Zucchini, Shredded Carrots and Mushrooms that I sautéed in with the spinach because I just wanted to bulk up the veggies. The white sauce I followed as is and it was DELICIOUS. Thank you!

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Elizabeth Moreno
Elizabeth Moreno
Jan 20, 2021

Just tried this recipe tonight and it was seriously the BEST Lasagna EVER!!!! I will definitely make this again! Thank you!

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Amanda M
Amanda M
Jan 19, 2021

This was delicious! Mine was a little runny, but still worked out great. I used almost an entire package of 12oz Ronzoni whole wheat lasagna noodles in a 9x13 pan (five layers). I used more tomato sauce - a whole 32 oz jar. I used a 12 oz frozen bag of spinach. To one layer, I also just did red sauce and zucchini. To a middle layer, I added one can of drained and rinsed cannellini beans. It took almost an hour of baking until is was nicely and bubbly and the middle of the lasagna was over 160 degrees.


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lpymhember
lpymhember
Dec 20, 2020

Just pulled my lasagna out of the oven. My sauce wasnt as thick as yours but so yummy just the same. Thank you so much for this SCRUMPTIOUS recipe


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teri.post
Dec 16, 2020

The lasagna looked so delicious that I am going to make it to take with when we go see family for Christmas. You mentioned that other vegi’s could be added. Wondering if those vegi’s should be sautéed or just mixed in raw, i.e., mushrooms, zucchini, and peppers.

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