A colourful and creamy lasagna on a white plate, in front of pouches of NONA sauce.


Total time: 1 hour (mostly hands off!)


  • Oven-ready lasagna noodles⁠
  • Spinach pesto⁠ (or your favourite pesto)
  • Green veggies of choice (we used spinach and peas!)⁠
  • Tomato sauce ⁠
  • Red veggies of choice (we used roasted red pepper)
  • Crumbled tofu
  • NONA sauce Style-Alfredo
  • NONA Style-Fromagée
  • Veggie broth


  1. Preheat oven to 375 F. 
  2. Place a single layer of oven-ready lasagna noodles in a baking dish.
  3. Layer the noodles with pesto and green veggies.
  4. Add another layer of noodles. Top with crumbled tofu and NONA STYLE-ALFREDO sauce.
  5. Add another layer of noodles. Top with tomato sauce and red veggies.
  6. Add another layer of noodles. Top with a thick layer of NONA STYLE-FROMAGÉE sauce.
  7. Pour 1/4 cup of veggie broth onto the side of the baking dish. This will help the noodles cook thoroughly.
  8. Cover the dish in tinfoil and bake for 35 minutes.
  9. Remove the tinfoil and bake for another 10 minutes, until the top is golden brown.
  10. Let the lasagna cool for 5 minutes before cutting.
  11. Buon Appetito! Dégustez!

Tips and tricks

*We used a 9×5 loaf pan, and so it was 2 lasagna noodles per layer. 

**The amount of veggie broth depends on how big your lasagna is! In our loaf pan, we used ¼ cup. Pour it over each side so that it doesn’t touch the Cheesy sauce. 

***Each noodle should be covered in sauce! If it’s not, it won’t be cooked properly.


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