A Signature Dish from The Freedom Kitchen Series

by Julie Tourangeau | julietour.com

There’s more than nourishment in a meal—there’s memory, healing, and story.

This lasagna was born on a night when everything fell apart—glass shattered, ingredients ran low, and I had to rebuild from what I had. And somehow? That’s when the magic happened.

This recipe is a layered metaphor for healing: messy edges, bold flavor, and comfort that rises from unexpected places. It’s vegan, gluten-free optional, and completely dairy-free—but nothing about it feels like you’re missing out. This is the kind of dish that warms the soul and opens the door to something sacred: a return to your own radiant wholeness.

Truffle Glow Vegan Lasagna

With Tofutti Ricotta, Kite Hill Cream Cheese, Roasted Red Peppers & Piment d’Espelette

A creamy garlic-truffle filling made with Tofutti ricotta and Kite Hill cream cheese is folded with sautéed spinach, roasted red peppers, fresh parsley, and bold nutritional yeast. The flavors are rounded out by thinly sliced onion, garlic and onion powder, and a warm, smoky kiss of Piment d’Espelette—a red pepper spice from the Basque region that brings subtle heat and beautiful depth.

You can finish this with either vegan liquid mozzarella or my signature béchamel sauce from julietour.com/bechamel for a golden, bubbling top that’s worthy of a celebration. No foil. No shortcuts. Just food that glows from the inside out.

Ingredients

Cheese Filling:

• 1 container Tofutti Ricotta

• 1 container Kite Hill Cream Cheese

• 1 cup Violife Mozzarella Shreds

• 3–4 tbsp nutritional yeast (go bold!)

• 2 cloves fresh garlic, minced

• 1–2 tbsp sweet onion, thinly sliced

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp truffle oil

• 1/2 tsp Piment d’Espelette (plus more for topping)

• 2 tbsp fresh parsley, chopped

• Sea salt and cracked black pepper, to taste

Add-ins:

• 1 cup sautéed spinach

• 1/2 cup roasted red peppers, chopped

Assembly:

• 1 box 365 Oven-Ready Lasagna Noodles

• 1 jar Bao Marinara Sauce

• 1–2 tbsp olive oil

• Topping Option 1: Vegan liquid mozzarella (about 1/2 cup)

• Topping Option 2: Julie’s Vegan Béchamel for added richness

Instructions

1. Make the Filling

Mix Tofutti ricotta and Kite Hill cream cheese until smooth. Stir in Violife, nutritional yeast, fresh garlic, sliced onion, onion powder, garlic powder, truffle oil, Piment d’Espelette, parsley, and season with salt and pepper. Fold in spinach and roasted red peppers.

2. Prepare Your Dish

Lightly oil a 9×13 dish and spread a thin layer of Bao marinara.

3. Layer It Up

Add oven-ready noodles, then a generous layer of the filling, then more sauce. Repeat until full, ending with noodles and marinara.

4. Top It Off

Choose your topping:

• Drizzle with vegan liquid mozzarella and a dusting of Piment d’Espelette

• or spread on a layer of my béchamel sauce for a deeper, richer bake

5. Bake Uncovered

Bake at 375°F for 45–50 minutes, until golden and bubbling. No foil needed—the top caramelizes beautifully this way.

6. Cool & Garnish

Let sit 10 minutes before slicing. Top with fresh parsley, more nooch, or a drizzle of truffle oil.

Why It Matters

This isn’t just a recipe—it’s a ritual. A reclaiming. A reminder that even in moments of chaos, you can create something beautiful, layered, healing, and deeply satisfying.

Welcome to The Freedom Kitchen. Where food is medicine, flavor is freedom, and joy is the secret ingredient.

This is what freedom tastes like. Warm, melty, deeply layered—and 100% plant-based. From my kitchen to yours.