By Jack Norris

While in Cincinnati visiting my family, my mom made a delicious vegan lasagna that had even the non-vegans at the table going for second helpings. Here’s how she made it:

  • 1 lb lasagna noodles
  • 1 lb meatless crumbles (any brand)
  • 2 x 24 oz bottles tomato basil marinara sauce
  • Salt
  • Pepper
  •  5 oz fresh spinach
  • 16 oz fresh button mushrooms – sliced
  • 2 x 10 oz Teese mozzarella – sliced and cut in small pieces
  • Large pan – we used 17″ x 12″ x 3″


Boil noodles as per box. Mix crumbles and sauce in a bowl. Divide noodles, crumbles and sauce, spinach, and mushrooms into thirds. Divide Teese into fourths. In a large pan put down one layer in this order:

  • One-third noodles (if any left over after covering pan bottom, place vertically along sides)
  • One-third crumbles and sauce
  • Sprinkle salt and pepper
  • One-third spinach and mushrooms
  • One fourth Teese

Repeat two more times. Put final one-fourth Teese on top. Bake at 350° for half an hour.

Serves about 8-10.