Saucy Lasagna


creamy, savory, delicious!


  • NOODLES: 12, lasagna, approx. half a box
  • Spero Sunflower Cheese: 3 tubs, we love The Original or any savory flavor :D
  • PARM: ½ cup, plant-based 
  • PLANT-BASED OIL: 3 tbsp, we love avocado or EVOO
  • GARLIC: 3 cloves, minced
  • HERBS: 1½ tbsp, Italian basil or parsley, dried 
  • RED PEPP FLAKES: 1 tsp (optional)
  • SAUCE: 26 oz jar, tomato 
  • SPICES: Salt & pepp
  • BASIL: fresh, for garnish


  1. PREHEAT oven to 350°.
  2. BOIL a big pot of salted water & cook lasagna noods to al dente. Drain & rinse w/ cold water. *skip this whole step if you buy oven-ready lasagna noods!
  3. COMBINE Spero Sunflower Cheese, plant-based parm, oil, garlic, herbs, red pepp flakes, ⅓ cup water, & a healthy pinch of salt & pepp in a bowl. Stir, taste, & adjust seasoning as you like!
  4. SPREAD ½-⅓ cup sauce across a 9x13 baking dish.
  5. LAY 3 lasagna noodles across the sauce. Trim/add more to evenly cover sauce. 
  6. SPREAD ⅓ SperoSunflower Cheese mixture across the noodles & top with ⅓ remaining sauce & more noodles. Repeat!
  7. ADD a final layer of sauce & Spero Sunflower Cheese mixture.
  8. COVER w/ tinfoil & bake for 25-30 min. or until the sauce is bubblin' around the edges. 
  9. REMOVE tinfoil & bake for 5 more min.
  10. COOL slightly b4 serving & top with fresh basil leaves.
  11. INDULGE in your fave new creamy, saucy lasagnaaaaa!

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