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Cheesy Lasagna

What you need: 

1 tablespoon olive oil
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
8 ounces carrots, sliced and steamed
1/4 cup canned low-sodium vegetable broth
16 ounces herbed tofu
8 ounces vegan cream cheese
2 tablespoons lemon juice
1/8 teaspoon nutmeg
1/4 cup nutritional yeast, optional
12 lasagna noodles, cooked
2 to 3 (15 ounce) cans tomato sauce
1 (16 ounce) bag spinach leaves
2 to 3 (14 ounce) jars spaghetti sauce

What you do: 

1. Preheat oven to 375 degrees F. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute. Add carrots and veggie broth; simmer uncovered for 5 minutes.
2. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until the vegan cream cheese starts to melt. Stir in nutmeg. Add nutritional yeast if you'd like it a little bit more cheesy! Remove from heat; keep warm.
3. Place 3 lasagna noodles in bottom of an 11" x 7" baking dish. Spread tofu mixture over top, place 3 noodles on top of that, and spread tomato sauce and spinach on top of those. Repeat process until all noodles are used up. Top with spaghetti sauce.
4. Cover and bake for 15 minutes. Uncover and bake an additional 20 to 30 minutes until it is thoroughly heated. Usually a lasagna takes about 45 minutes to cook thoroughly.
This is the best lasagna I have ever made or had, or non-vegan... it is superb... your non-vegan friends will be wowed!

Preparation Time: 
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Super yum!! I put the carrot in the food processor rather than steam it, other than that I followed the recipe to the letter. Delish!


I was very skeptical about this as was my husband. But let me tell you that both my husband and my son licked their plates clean! It was delicious and moist and substantial. Fills you up! I used no boil noodles which makes it much easier. I also added mushrooms and fresh thyme to the tofu mixture. I didn't have herbed tofu so just used plain firm tofu and didn't have the yeast so didn't use it. It came out very yummy.


i haven't been able to find unhydrogenated tofutti cream cheese anywhere and as well, prefer not to patronize a company that would make hydrogenated foods, knowing the health consequences they bring... but i tried the recipe minus the 'cream cheese' and it was alright. the thing that really made it though were the freshly homemade gluten free noodles i prepared, wow those were really good. better than any gluten noodles i've ever had and so easy to make! yum.... :) thanks for the lasagna recipe to try them out on :)


Shaston, Tofutti does make a non-hydrogenated cream cheese. Now nothing needs to hold you back from trying this recipe, as written.


Very tasty! I try it yesterday and put some more garlic in :)
... Thank you.


I'm also wondering about the neccessity of the cream cheese.I know tofutti is hydrogenated and I won't use it. Are there other brands that are healthier?


I'm wondering do you have to use special noodles in order to not precook them, or can I use regular lasagna noodles and not precook them and just cook it longer?

Also, if I use frozen chopped spinach, I should thaw it out first right?

Sorry for all the questions, I need to do things EXACTLY right, or it's a mess hahaha, I suck at cooking unfortunately

you can cook the lasagna with raw noodles, just make sure to have the noodles covered in sauce
thaw spinach, then squeeze it out or use fresh

mmmmmmmm i love this lasagna


Really creamy and yummy! I added extra garlic because I have an addiction to the stuff and threw some chopped tomatoes on the top for extra tomato-y goodness. Also, I cooked the spinach first, squeezed out the water and chopped it up into my tomato sauce. I wasn't sure quite how the author intended it to be done because I was afraid if I didn't cook it first my dish would end up soggy. This was a hit at Thanksgiving! ;)b


Awsome recipe =) it wasnt very hard either. It only lasted 3 days in our house  :) Everyone had it at least once out of those three days. will be making this again soon =)


I've made this recipe approximately 8 billion times... I always love it and it satisfies even my meat eating friends.  Usually I want it to be even creamier (I fricking love the creamy sauce) so I use two cream cheese tubs instead of one.  I've played around with the veggies I add (sometimes I add broccoli, mushrooms, onions, etc) and sometimes I make the cheesy sauce by itself and put it on pasta or pita!  If I'm too lazy to make it lasagna style I'll just mix it together with bowtie pasta in a casserole dish.  This is delicious!



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