Team! Ready for an EPIC lasagne recipe? Far from the classic red sauce lasagne recipe, this one is a baller! This dish is 100% plant-based and also pretty high in protein. The filling is made with tofu, broccoli, and spinach and is super nutritious. The noodle sheets are rolled, which gives a new modern look to the classic recipe we all love. And the bechamel brings all the flavors together. In this recipe, you’ll learn to cook the pasta, create a beautiful green filling and make a tasty bechamel.

Do not forget to recreate this recipe, share it with friends and family, and tag me on Instagram at @Dan_Churchill.




  • 12 dry lasagne noodles
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 3 garlic cloves, minced
  • 1 tsp dry oregano
  • 1 tsp dry basil
  • 1 tsp chili flakes
  • 1 broccoli head, cut into florets
  • 1 lb silken tofu
  • 1 lemon
  • 2 cups spinach
  • Salt
  • Pepper


  • 2 tbsp cup flour
  • 2 tbsp cup olive oil
  • 2 cups plant-based milk
  • 1 cup plant-based cheese, like mozzarella
  • Salt
  • Pepper


  • Basil
  • Plant-based cheese


  1. Preheat oven to 350F (180C).
  2. Bring a pot of water to a boil. Cook the noodles until al-dente, or 8 minutes. Drain the noodles and separate each one on a plate to prevent them from sticking.
  3. In a pan on medium-high heat, drizzle olive oil. Let the onions and garlic caramelize. Add the broccoli cut into florets. Add the oregano, basil, and chili flakes. Stir for 8 to 10 minutes.
  4. In a blender, mix the broccoli mixture with the tofu, miso paste, lemon juice, salt, and pepper until smooth.
  5. Bring a pot of water to a boil. Blanch the spinach for a minute.
  6. In a saucepan on medium heat, add the flour and olive oil. Let it thicken for 3 minutes. The roux will change color. Gradually add the milk  while continuously mixing until the bechamel thicken. Add in the plant-based cheese, salt, and pepper.
  7. Spread a tablespoon of the mixture on a noodle sheet. Add the spinach. Roll the noodle. Slice the noodle in half. Repeat.
  8. In the baking dish, arrange the rolls vertically. Top with the bechamel and plant-based cheese.
  9. Bake for 20 to 30 minutes.

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