Lasagna

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

serves 6-8.


INGREDIENTS

  • 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



INSTRUCTIONS:

  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.

Enjoy!

OUR MISSION

QUICK LINKS

ditch nuts. ditch dairy.

eat sunflower cream cheese.

save earth.

less water, air, land.

© 2019 by spero foods inc.

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