delicious layers of al dente noodles, flavorful sauce, and Spero Sunflower Cream Cheese

serves 6-8.


  • 12 lasagna noodles (approximately half a box)

  • 3 tubs of Spero Sunflower Cream Cheese (Original, Smoked, Herb, or Goat)

  • ½ cup vegan parmesan

  • 3 tablespoons olive oil

  • 3 cloves of garlic, minced

  • 1.5 tablespoons dried Italian herbs such as basil and Italian parsley

  • 1 teaspoon red pepper flakes (optional)

  • 26 ounce jar of tomato sauce

  • Salt and pepper


  1. Preheat the oven to 350 degrees.

  2. Bring a large pot of salted water to a boil. Cook lasagna noodles to al dente and then drain and rinse under cold water. (You can skip this step if you purchase oven ready lasagna noodles).

  3. In a medium bowl, combine Spero Sunflower Cream Cheese, vegan parmesan, olive oil, garlic, dried herbs, pepper flakes, 1/3 cup water and a healthy pinch of salt and pepper. Stir to combine and taste, then adjust seasoning as needed.

  4. Spread 1/3-1/2 cup of tomato sauce across the bottom of a 9x13 baking dish. Lay 3 lasagna noodles across the sauce. Trim noodles or add more to ensure there is an even layer covering the sauce. Spread 1/3 of the Spero Sunflower Cream Cheese mixture across the noodles then top with 1/3 of the remaining sauce and more noodles. Repeat this Spero Sunflower Cream Cheese, sauce, noodles layering one more time then add a final layer of sauce and the final 1/3 of Spero Sunflower Cream Cheese.

  5. Cover with tin foil and bake for 25-30 minutes or until the sauce is bubbling around the edges. Remove the tinfoil and continue to bake for 5 more minutes.

  6. Cool slightly before serving and top with fresh basil leaves.




ditch nuts. ditch dairy.

eat sunflower cream cheese.

save earth.

less water, air, land.

© 2019 by spero foods inc.


Stay in the loop for deals, launches, recipes, and new product updates.

  • Instagram - White Circle
  • Facebook - White Circle
  • LinkedIn - White Circle
  • Twitter - White Circle