Skip to content

Pilot: Toronto, the GTA and Prince Edward County. Founding cooks: first 100 free for life

Guilt Free Takeout
Basket0items
The cook adds a photo of vegan lasagna as it arrives, packed and labelled.
How it arrives, frozen.
Vegan Lasagna, an example of the dish
How it looks when it's ready to eat. Example photo (Emanuel Ekström / Unsplash).

This is an example listing. Real cooks add their own photos of both.

Vegan Lasagna

Cashew ricotta, spinach and a slow tomato sauce between thin pasta sheets.

  • Vegan
  • Dairy-free
  • Low-waste packaging

New, no reviews yetby Green Table

Made by Joon

Green Table · The Annex and Yorkville · Commercial kitchen

“I learned the layers while working pastry, where every step has a reason. I wanted a lasagna that people who eat meat would ask to take home, and cashew ricotta got me there.”

Joon trained as a pastry cook and makes every cashew ricotta and mushroom ragù from scratch in a shared commercial kitchen. The kitchen is fully vegan, so there is no cross-contact with meat or dairy.

See everything Joon makes

The recipe

How Joon makes it. 45 min active, 1 h cooking, plus cooling.

Ingredients

  • 9 thin wheat lasagna sheets (about 200 g dry)
  • 400 g crushed tomatoes
  • 3 tbsp olive oil, divided
  • 4 cloves garlic, minced
  • 1 tsp salt for the sauce, plus 1 tsp for the ricotta
  • 10 fresh basil leaves, torn
  • 150 g raw cashews, soaked in hot water 2 hours
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 200 g fresh spinach
  • 60 mL water

Method

  1. 1Warm 1 tbsp of the oil with half the garlic over medium heat for 1 minute. Add the tomatoes, 1 tsp of the salt and simmer 35 minutes until thick. Stir in the basil.
  2. 2Drain the soaked cashews. Blend with the nutritional yeast, lemon juice, the remaining garlic, the remaining salt, 1 tbsp of oil and the water into a thick, slightly grainy ricotta.
  3. 3Wilt the spinach in a dry pan, squeeze out the liquid, chop it and stir it into the cashew ricotta.
  4. 4Boil the lasagna sheets in salted water 4 minutes (they will finish cooking in the oven). Drain and lay flat on oiled trays.
  5. 5In a 900 g foil tray, spread a thin layer of sauce, then sheets, ricotta, sauce. Repeat to make three layers and finish with sauce. Brush the top with the last of the oil.
  6. 6Cover tightly and bake at 190 °C for 30 minutes, until bubbling and hot in the centre.
  7. 7Cool uncovered on a rack 20 minutes, then in the fridge until under 5 °C, within 2 hours of baking.
  8. 8Wrap tightly, label with the date and freeze.

The label on your container

Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.

Guilt Free TakeoutBatch GT-0318

Vegan Lasagna

Ingredients: Wheat pasta, tomato, cashew, spinach, nutritional yeast, olive oil, garlic, basil, salt.

Contains: wheat, tree nuts

Net weight
900 g
Portions
2
Prepared and frozen
Oct 20, 2026
Reheat until
74 °C / 165 °F inside

Prepared by
Green Table
The Annex and Yorkville, Ontario
Commercial kitchen

Keep frozen

Allergens and diet

Contains: wheat, tree nuts

This kitchen also handles soy, sesame. Cross-contact is possible, and a home kitchen is not an allergen-free environment.

Heating and storing

Keep frozen until you're ready to cook or reheat it.

Bake from frozen: remove the lid, cover the tray with foil, and bake at 190 °C for 55 to 65 minutes, removing the foil for the last 10 minutes. It is ready when it is 74 °C / 165 °F in the centre. Or thaw overnight in the fridge and bake covered 35 to 40 minutes. Rest 10 minutes before cutting.

Keeps: Freezer: 3 months. Once thawed, keep in the fridge and eat within 3 days. Do not refreeze.

Packaging

Reusable tin, return for credit

Washable metal pan. Return it clean at your next pickup for a credit.

More from Green Table