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My Trip to Scandinavia and Lasagna

Family Friendly Plant-Based Recipes

Lasagna with Tofu Ricotta

We just returned home from an amazing adventure to Sweden and Iceland.  When I first found out we were going, I was excited to learn some new recipes and try some new foods. I wanted to learn some traditional favorites. Who knows? I may want to write an international cookbook someday!

As destiny would have it, I was able to try a few new things but ended up doing most of the cooking! The funny thing is that we were invited to three different homes in both countries and in all three homes they served us Lasagna! Another funny thing about Iceland is that their most famous and popular restaurant is a little hot dog stand. Apparently they have adopted many of our American eating habits.

I did learn a couple of fun recipes. One is a Nutella-like date spread that is amazing and I would love to share it with you, but first I need to get permission from our host to post it here. In the mean time, here is my favorite lasagna recipe, the secret is in the sauce.


  • 6 cups Tomato Sauce (recipe below)
  • 12 lasagna noodles, cooked
  • 1 recipe Tofu Ricotta
  • ¼ cup nondairy Parmesan cheese (optional)
  1. Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with non-stick cooking spray.
  2. Ladle 1 1/2 cups Tomato Sauce in the bottom of the prepared dish. Arrange 4 noodles over the sauce. Spread 1/2 of the Tofu Ricotta over the noodles. Repeat layers once.
  3. Top with remaining 4 noodles and cover with remaining sauce. Sprinkle with Parmesan, if using.
  4. Cover with aluminum foil and bake 1 hour.

Tomato Sauce

  • 2 tablespoons oil
  • 1 large onion, chopped
  • 1 cup green bell pepper, chopped (optional)
  • 8 cloves garlic, minced
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 5 cans (28 ounces) tomatoes (crushed, diced, pureed, or sauce)
  • 2 tablespoons maple syrup or other sweetener
  1. Heat oil in a large stock pot over medium. Add onion, bell pepper, and garlic; cook until onions are translucent, stirring occasionally, about 5 minutes.
  2. Add basil, oregano, and salt to stock pot; cook 2 minutes, stirring occasionally.
  3. Add tomatoes and maple syrup to stock pot; stir well. Add water if needed.
  4. Bring to a boil over high heat; lower to a simmer and cook 1 hour.

Makes 12 cups.

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1 thought on “My Trip to Scandinavia and Lasagna”

  1. Pingback: Hearty Vegan Lasagna with Tofu Ricotta - Give Them Something Better

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