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Food Frenzy ~ Try Vegan...Almost Effortless Lasagna ~ Guest Blogger, Joe Bell

Updated: Sep 17, 2021

This is, undoubtedly, family guest blog week on The Cherry Vine!! I’m so proud of my nephew, Joe Bell, a 2016 graduate of N.C. A&T, who has taken on a lifestyle of healthy eating, and wants to share a vegan recipe with TCV readers and followers.

Check out Joe’s guest blog.  Hopefully, you will give alternative food choices a try.  I’m certainly not vegan or vegetarian, however I’m open to trying new, different and healthy food options.  Our bodies are our temples!

Peace & Blessings,

Lisa B

JULY 15, 2016

Try Vegan… Almost Effortless Lasagna


Wow! I am so excited and honored to be guest blogging on my Aunt Lisa’s blog. Cool, right???

I’m a 21 year old, who made a drastic eating habit/lifestyle change to become a vegetarian a few years ago. This vegetarian choice started as a self-challenge, because I have a tendency to start things, without finishing them. I set a one-year goal to totally convert to vegetarian life, but when I accomplished that goal, I continued, and am completely happy with my choice! Possible next step — Vegan

Although not on the Vegan path just yet, I’d like to share a quick, inexpensive and tasty vegan recipe that I enjoy. The dish is called “Almost Effortless Lasagna”. If you have the right ingredients on hand, you can whip up this tasty, healthy lasagna in minutes before baking.


  • 3 cups (710 ml) pasta sauce.

  • 1 pound box of whole-wheat or regular lasagna (*use gluten-free)

  • 3 cups (600 g) vegan ricotta

  • 1( 12 oz. [340 g]) bag frozen cut leaf spinach (or about 2 pounds [907 g] fresh, sautéed and drained)

  • ½ cup (118 ml) unsweetened nondairy milk

  • ¼ cup (20 g) nutritional yeast


  • Preheat oven to 350 degrees and prepare Lasagna noodles in boiling water for 5-10 mins or until the consistency is right for you.

  • Layer the ingredients evenly in the baking pan, in this order

    • 1’2 cup sauce

    • Cooked lasagna noodles

    • ½ cup vegan ricotta of choice

    • Cooked lasagna noodles

    • ½ cup sauce

    • ½ of the spinach

    • Cooked lasagna noodles

    • ½ cup vegan ricotta of choice

    • Cooked lasagna noodles

    • ½ of the spinach

    • Mix the last ½ cup sauce with ¼ cup unsweetened nondairy milk and 2 tablespoons nutritional yeast

Cover with foil and bake for 40 to 55 minutes, until the noodles are cooked through

You don’t have to be a vegan (or vegetarian) to enjoy this wonderful vegan dish!

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