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  • Writer's pictureJeremy LaLonde


This is our new family favourite. It's hearty and filling. Comfort food at it's finest. Save yourself hours making regular lasagna with this healthy plant-based alternative that's so quick you could make it on a weeknight!

Serves: 6 bowls (or so)



1 medium onion

1 large carrot, diced

1 large celery stalk, diced

8oz mushrooms, chopped

3 1/2 cups of vegetable broth

3 cloves garlic, minced

1/2 cup brown or green lentils, dry

1 28oz can diced tomatoes

1/2 tbsp dried oregano

1/2 tbsp dried basil

1/4 tsp nutmeg

8-10 lasagna noodles (about 3/4 of a full package)

Ricotta Topping

1 package extra-firm tofu

2 tbsp tahini

2 1/2 tbsp nutritional yeast

1 tsp dried oregano

1 tsp dried basil

2 tsp garlic powder

1/4 tsp nutmeg

1 tsp lemon juice

Salt & Pepper to taste


Heat up a large ass soup pot and water sautee the onions, celery, mushrooms and carrots until tender - about 6-8 minutes.

Add vegetable broth, garlic, lentils, spices and tomatoes. Bring to a boil, reduce and simmer that bad boy for about 30 minutes.

During this time start boiling the water for the lasagna noodles and cook them according to the package directions when completely.

While everything else is happening you're going to whip up the tofu ricotta. Take that tofu, drain it, and crumble it in your hands until it's in little bitsy pieces. Add the rest of the ingredients on the list and combine that shit with your hands. Mix it up all around. Set this mixture aside.

When the noodles are ready add to the soup and check to make sure the vegetables are tender and the lentils are cooked. If so drain and then add to the soup to heat up and mix with the rest of that goodness.

Ladle into individual bowls and put a healthy amount of the tofu ricotta on stop and SMASH IT INTO YOUR MOUTH!!!


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