Ultimate Veggie Lasagna


  • 2 boxes lasagna pasta
  • 3 quarts pomodoro sauce
  • 2 pounds vegan mozzarella
  • 1 24-oz. jar veganaise
  • 2 12-oz. bags frozen spinach
  • 1 10-oz. bag fresh shredded carrots
  • 1 can green olives, drained and sliced
  • 1 can black olive, drained and sliced



  1. Pour a little pomodoro sauce in the bottom of two 9 x 13 inch baking dish. Place five noodles over the bottom of dish.
  2. Sprinkle on frozen spinach, then carrots, pomodoro sauce, vegan mozzarella, veganaise and olives.
  3. Add another layer of lasagna noodles and press down. Repeat layers.
  4. Finish with a layer of noodles and top with pomodoro sauce and cheese.
  5. Cover and bake at 350 degrees for about an hour and 20 minutes.
Browse Cook(s): Mark Anthony
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.