Lasagna Soup with Tofu Ricotta


This soup is SO GOOD! If you like lasagna at all, you will love this! It is filled with tofu ricotta, spinach, noodles, veggie sausage, tomatoes, and an awesome blend of seasonings. Let me know when you make it! Enjoy!

Author: Vegan Wife Happy Life
Prep Time: 15 minutes
Cook Time:  3-5 hours (in crockpot) 1.5 hours on stove
Serves: 5+

Ingredients for lasagna:

  • 1 Box broken lasagna noodles 
  • 1 Package vegan sausage (my favorite is Lightlife)
  • 1 Tsp crushed fennel seed
  • 1 Large jar of marinara (or 4 cups of homemade)
  • 1 Small jar crushed or diced tomatoes
  • 1 Handful of fresh basil
  • 1 Diced onion
  • 1 Diced red pepper
  • 1/2 Zucchini
  • 5 Cloves of garlic
  • 3 Cups spinach

Ingredients for tofu ricotta:

  • 1 Block extra firm tofu
  • 2 Tsp garlic powder
  • 2 Tsp Italian seasoning
  • 3 Tsp nutritional yeast
  • 2 Tsp salt
  • 1 Tsp pepper
  • 2 Tsp apple cider vinegar
  • 1 Tsp onion powder
  • 1 Tsp smoked paprika
  • 1/4 Cup unsweetened almond or cashew milk
  • 1/4 Cup soaked cashews

Instructions for tofu ricotta:

  • Combine all ingredients in food processor and pulse until you have reached your desired consistency. Taste and add additional seasonings (I always add extra pepper!) based on pallet 

Instructions for lasagna:

  • Combine marinara, crushed tomatoes, zucchini, and basil in crock pot and put on low
  • Saute sausage, fennel, onions, red pepper, and garlic until fully cooked. Add to crock pot
  • Let ingredients cook and combine flavors for 3-4 hours on low
  • Boil broken lasagna noodles until cooked, strain and run under cold water
  • Add noodles to crock pot, stir and let it warm for 10 minutes
  • Optional: Add tofu ricotta directly to crock pot and stir in (my preferred method), or add a scoop of ricotta into each bowl
  • Enjoy!


Cauliflower Mac


I cannot believe how fast summer and fall came and left (I is still fall, but it does not feel like it anymore!), but winter means hearty, warm comfort foods! Thankfully comfort foods can still be good for you and not weigh you down - and I know you are going to LOVE this cauliflower mac-n-cheese!


This cheeze sauce is made from one of my favorite combinations - potatoes, zucchini, onion, carrots, and red pepper! So easy, so delicious, so satisfying!


Author: Vegan Wife Happy Life
Prep Time: 15 minutes
Cook Time:  25 minutes
Serves: 2-4


  • 1 Head of cauliflower
  • 1 Large potato, diced
  • 1/2 Cup raw cashews (soaked or boil for 15-20 minutes)
  • 1 Large peeled carrot
  • 1/2 Large zucchini
  • 1/2 Large onion
  • 1/2 Red pepper
  • 1/4 C non-dairy milk
  • 1 1/2 Tbs lemon juice
  • 3 Tbs nutritional yeast 
  • 1 Tsp garlic powder
  • 1/2 Tsp onion powder
  • 2 Tsp salt
  • 1/2 - 1 Tsp pepper
  • 1/2 Tsp liquid smoke
  • 1/2 Cup panko bread crumbs

Optional Toppings:

  • Green onions
  • Vegan bacon
  • Onion straws
  • Vegan sour cream
  • Hot sauce


  • Preheat oven to 415° F 
  • Steam cauliflower until soft and put it in a baking dish (I used an 8X8 but other sizes are fine)
  • Boil potato, carrot, zucchini, and onion until cooked. Combine with nutritional yeast, liquid smoke, and seasonings in blender until smooth.
  • Pour cheeze sauce over cauliflower in baking dish and mix until completely covered
  • Top with panko crumbs and put in the oven for 25 minutes on 415° F
  • Take out of oven and let it rest for 10 minutes
  • Enjoy!!