delicious layers of al dente noodles, flavorful sauce, and Spero Sunflower Cream Cheese
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
Preheat the oven to 350 degrees.
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).
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.
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.
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.
Cool slightly before serving and top with fresh basil leaves.