Recipe + Photos by April Viar

Indulge in the flavors of Greece with this easy to make veganized Greek-inspired lasagna. Not only is it a breeze to prepare, but it also provides delicious leftovers that will keep you satisfied for days. 

Serving: 12


  • 24 oz frozen spinach, defrosted and drained
  • 6 oz Follow Your Heart Feta Crumbles 
  • 7 oz Chao Creamy Original Shreds 
  • 2 red peppers, diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 lemon, juiced
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp nutritional yeast
  • 1 tbsp italian seasonings 
  • 1 tsp capers
  • 1/4 cup kalamata olives, chopped
  • 1 15 oz jar Simple Truth Vegan Alfredo Sauce 
  • 1 24 oz jar traditional pasta marinara sauce 
  • 2 boxes vegan oven ready lasagna noodles
  • 1 tsp olive oil 
  • Pinch of black pepper
  • Pinch of crushed red pepper flakes


  • Preheat the oven to 375F. 
  • Add olive oil, onions and peppers to a saute pan on medium heat. Cook for about 5 to 10 minutes, till vegetables are tender. 
  • In a large bowl add spinach, peppers, onions, kalamata olives, capers, Chao Shreds, spices, Follow Your Heart Feta Crumbles and lemon juice. Mix till everything is combined. 
  • Let’s assemble the lasagna: In a 9×13 pan, pour 1 cup of marinara on the bottom of the pan. Layer the no-bake noodles on top of the sauce. Next, layer a 3rd of the spinach mixture, making sure to evenly spread out the mixture over the noodle and sauce layer. Add another layer of no-bake noodles. Pour 1 cup of marinara sauce over the noodles. Spread a 3rd of the spinach mixture. Layer more no-bake noodles. Now it’s time for another 1 cup of marinara sauce. Layer the rest of the spinach mix. Add the final layer of the no-bake noodles. Pour the entire jar of Simple Truth Vegan Alfredo Sauce on top of the lasagna noodles, making sure to cover the surface of the pasta.  
  • Sprinkle a pinch of black pepper, italian seasonings and red pepper flakes on top. 
  • Tightly wrap the lasagna with aluminum foil. Place the dish on a sheet pan and bake for 50 minutes. 
  • Once the Greek Lasagna is finished baking, let it rest covered for 10 minutes before you serve.