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All recipes are deliciously vegan.

Spinach & Walnut Lasagne

2 spoon difficulty rating

1 hour 30 mins


Spinach & Walnut Lasagne

A lovely alternative to the usual veggie version.



Recipe and picture by Chava Eichner 



  • ½ tbsp olive oil
  • ½ medium onion, chopped small
  • ½ crushed garlic
  • large handful of broken walnuts
  • 450ml passata
  • ½ tbsp dried basil
  • ½ tsp dried oregano
  • 1 bay leaf
  • pinch of sugar
  • salt
  • freshly ground black pepper
  • 100g fresh spinach, roughly chopped OR Swiss chard


  • 338g firm tofu, drained and crumbled
  • 7g finely chopped fresh parsley or 1 tbsp dried
  • 1 small clove garlic, crushed
  • 1 tbsp lemon juice
  • salt and pepper
  • 100g lasagne no-cook sheets
  • 50g grated dairy-free cheese (eg Tesco, Violife, Sainsbury, VLife or Sheese. (We particularly like the Greek-style as it melts so well)


1. Heat oil in a large saucepan over medium heat. Add onion, cover and cook for 5 minutes, stirring occasionally.

2. Add garlic and walnuts and cook, covered, for a few minutes.

3. Remove saucepan lid, add garlic, passata, basil, oregano, bay leaf and a pinch of sugar. Season with salt and pepper. Simmer for 20-30 minutes to allow flavours to blend.

4. 5-10 minutes before the end of sauce cooking time, stir in the spinach. Also preheat the oven to 190˚C/375˚F/ Gas 5.

5. In a large bowl, combine crumbled tofu with the parsley, garlic, lemon juice and season well with salt and pepper. Mix until well combined.

6. When the sauce has cooked, discard the bay leaf.

7. Spread a thin layer of the tomato sauce in the bottom of a shallow rectangular baking dish.

8. Arrange a layer of lasagne sheets on top.

9. Spread a layer of tofu mixture.

10. Repeat with alternating layers, ending with tomato sauce. Top with cheese and bake for 30-40 minutes – or until heated through. Let stand for 5 minutes before serving.

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