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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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SO HOW'D IT GO?

Fantastic lasagna!  I've made this several times.  This time, I made half veggie style and half "meat" style.  For the veggie side, I layered in sauteed garlic, onion, broccoli, zucchini, and carrots.  For the "meat" side, I layered in Morningstar soy crumbles (I prefer other meat substitutes, but this is what I had access to at the time.).  I skipped the spinach this time, and I also didn't use any tomato sauce (just used almost 2 jars of organic tomato basil pasta sauce).  I never have herbed tofu, so I just added in some Italian spices.  I always use the nutritional yeast to add more flavor to the tofu mixture.  I put a layer of Follow Your Heart vegan mozzarella on top.  I baked this, covered, at 350 F for 1 hour (I don't cook the noodles beforehand; just layer them in uncooked, as it's much easier.)  Once out of the oven, I garnished the top with fresh parsley.

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This lasagna is the best I've ever had, and I don't say that kind of stuff all the time.  My omni husband loved it too, and he's really picky about vegan food.  This recipe is definitely a keeper.  I'll probably make it for a potluck sometime.  I did add the nutritional yeast, and I also put some grated Follow Your Heart mozzerella on top.  Thanks so much for sharing this recipe with me!!! 

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This was great! I did make the following changes, though:
no spinach (picky DH)
2 zucchini instead of carrots
plain forgot the lemon juice and nutmeg
did add the nutritional yeast
didn't cook the noodles ahead of time

I only used 2 jars of pasta sauce (1 for each layer) and would suggest making at least 1.5 times the cheese goop that the recipe calls for, though it was quite tasty with the suggested amount. My husband (who eats meat but not in the house) said it was awesome and he wants to eat it every week! I also roasted some garlic to mix w/margarine and spread on toasted bread. Quite delicious with the lasagna--I'm still stuffed!!

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I've used this recipe a couple times, and the lasagna always came out incredible!

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this is fantastic! i added grated tempeh to the spagetti sauce (and didn't use tofu) to make it more like a traditional bolognaise lasagne and it was sooooooo yum. even 2 total meat eaters thought it was great and said they couldn't tell the difference between it & normal meat & cheese lasagne. thanks so much for this.

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This is quite tasty! I don't know if I'd go so far as to say it is the best lasagna, but it's still delicious! I used a fewer carrots and added a large chopped onion -- highly recommend that. I didn't have herbed tofu so I just added basil, oregano, garlic powder, salt, and pepper. I also doubled the minced garlic. I was being lazy so I used vinegar instead of lemon juice, worked just fine. I wasn't quite sure what to do with the tofu, so I just kind of crumbled it with my fingers into the pan, but next time I'll crumble it more. I used 2 10-oz. packages of frozen spincha, thawed and drained, and I added "burger" crumbles too. I messed up my layers a bit since I wasn't sure how many it would make (for the record: 2 layers total), and therefore ended up not using nearly enough sauce, only two 28-oz. jars of spaghetti sauce. I would recommend using 3 jars of this size -- but it was still good. I used Newman's Own Marinara and Mushroom Marinara -- Newman's is the ONLY way to go with pasta sauce in my book! Next time I will definitely top it with shredded Follow Your Heart Vegan Gourmet Mozzarella "cheese." YUM!!! Thanks so much!

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Made this for the second time for a last minute dinner guest. Dee-licous! I forgot to cover the dish while baking, which makes the top pieces kind of dried out, but other than that, it was wonderful. Next time I think I'll add some Follow Your Heart mozzarella soy cheese. Yum! I used the carrots this time, but didn't use veggie broth, spinach, or herbed tofu. And, used no-bake lasagne noodles. I served this with a salad and a bottle of Kendall Jackson chardonnay.

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This has to be one of the most delicious recipes on the entire site! I made it last year for my omnivore in-laws, and after my father-in-law helped himself to his second heaping plate-full, he looked over and said "You can't eat this! It has cheese in it!"

High praise indeed!  ;)

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I have only been vegan for 5 months and this is a recipe I cooked for the whole family (husband and children are lacto ovo veg).  Even my fussy sons thought it was VERY yum - five cleared plates!  I substituted onions for the carrots as well and used garlic and herb vegan cream cheese.  I was nervous about the nutritional yeast but added it - shouldn't have been worried it was great  :)

On a general note - since finding VegWeb I have had so many successes with the recipes my husband is going vegan and some of my work mates are interested in moving away from meat/fish......  The recipes and useful/friendly feedback are a real encouragement to this newbie!  Thank you all!!  ;D

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I've been wanting to try this for about half a year and finally did tonight. Delicious! I was lazy as it was a work/school night and I didn't have all the ingredients, so here's what I did: didn't use carrots at all; used some vinegar instead of lemon, no vegetable broth (used a little water instead)and no spinach. I only had regular tofu, so I used that. I crumbled it and added about a tablespoon italian seasoning. I also used tofutti garlic and herb cream cheese. For the sauce, I only used 1 jar of Classico spaghetti sauce. This was a fantastic dinner! I'm having my third piece. Oh, and most definitely used no-boil lasagna noodles. I wouldn't make lasagna if I had to boil the noodles!

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