Saturday, October 22, 2011

Vegan MoFo- Lasagna and Carrot Cake

Last night my soon-to-be sister-in-law Nicole was passing through Chicago, so she stopped in to eat dinner with Jared and I.  Since fall has fully arrived, I decided to make Spinach Lasagna with Roasted Cauliflower Ricotta & Spinach out of Appetite for Reduction for dinner with Carrot Cake out of The Candle Cafe Cookbook for dessert.  

This lasagna is a healthier version of the cheesy version I had as a kid.  The "ricotta" was made out of tofu, nutritional yeast, lemon juice, black pepper and roasted cauliflower. It was layered with marinara sauce, noodles, fresh spinach, "ricotta" and topped  with chopped black olives.

I recently was gifted with a second spring form pan, so, a layer cake was definitely in order.  This carrot cake had fresh carrot and pineapple inside of it.  I frosted it was Vegan Cream Cheese Frosting out of Vegan Cupcakes Take Over The World  since its the best cream cheese frosting ever.

This was easily the best lasagna recipe I've ever made.  The roasted cauliflower gave it a great texture and flavor.  None of us could believe that was a low-fat healthy recipe! The three of us almost polished off the entire pan. 

The carrot cake was to die for!  The raisins were plump and juicy and the cake was perfectly moist.  Combined with the cream cheese frosting, we were in heaven!  


  1. Nice meal! Both the lasagna and the carrot cake look fab.

  2. Ahh, awesome looking food! Especially the carrot cake. Love that stuff!

  3. I love that lasagne and the carrot cake looks seriously amazing.

  4. You've been cooking up a storm lately, I love it! That cake looks like it's to die for.