Mac-n-Cheese Lasagna


Who doesn’t love lasagna? Who doesn’t love Mac-n-Cheese? Put the two together….can you say Vegan Heaven? Or as the famous food connoisseur, Homer Simpson, puts it “Aaaarrrrrrhhhh!”

I made this special for my oldest daughter, the diva extraordinaire. She lives with her mother in Cleveland and she’s always complaining about the extravagant meals we make and she doesn’t get to share. Then she proceeds to complain I don’t put any pictures of her on our website. So, now I’m making food and trying to take pictures of her.


And, as any typical teenager…she complains about no pictures, but doesn’t want to take pictures. Never satisfied. True Diva! But you know what, this recipe made her and it’ll make you very happy!

The assembly of this is a cinch, but you’ll need to do some prep work first. You’ll need the following recipes:

Creamy Soy Cheese – 1 and 1/2 times the recipe. Add an additional 1/2 tablespoon of Sea Salt. You want the cheese salty because it will be flavoring the bland pasta.
Tofu Ricotta – 1 recipe
Ste Martaen Marinara Sauce – 1/2 recipe

Our Veggies:


1 red pepper, diced
1/2 red onion, diced
1 bulb garlic, diced
12 oz sundried tomatoes (the kind packed in olive oil), diced
1/2 lb fresh spinach, washed


You’ll also need one package of Tofurky Italian Sausage links. Slice them up and put to the side.


All prep work is done, time to start cookin! Cook 1 pound of elbow macaroni until just before al dente. You want it a little firmer because it will finish cooking while in the oven. Other than that, it’ll get all mushy. Also, preheat your oven to 350 degrees.


In a large pot saute your veggies (all but spinach) on medium high with 1 and 1/2 tablespoons Extra Virgin Olive Oil.


After 5 minutes, add your Tofurky slices and saute and additional 5 minutes.


Add the cooked pasta to your saute veggies and mix.


Add Creamy Soy Cheese to the mix until everything is real creamy and moist. At this point you have Sundried Tomato Mac-n-Cheese. You can cook this by itself for 30 minutes at 350 degrees for a great tasting Mac-n-Cheese dish. But we’re taking this a few steps further.

Time to turn up the yumminess!


Ladle some Ste Martaen Marinara sauce in the bottom of a 11″ x 15″ casserole dish. Cover the bottom of the dish completely.


Add a layer of the Sundried Tomato Mac-n-cheese.


Add a layer of fresh spinach.


Next, add a layer of the Tofu Ricotta.


Top with some more Marinara sauce.


And, another layer of the Sundried Tomato Mac-n-Cheese.


Finish it up by covering the top with the rest of the Creamy Soy Cheese.


Put in your 350 degree preheated oven and bake for 40 minutes.


Wow, that looks awesome! Let the Lasagna glory sit for about 7 minutes then dig in!


Layers of comforty goodness!


Our parting shot. Time to eat. My taste buds are happy…very happy :-).

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4 comments on “Mac-n-Cheese Lasagna”

  1. Stacey

    Can’t wait to make this for my bookclub members…..this looks extra good. Thanks for the recipe

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