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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!

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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.


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!  ;)


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


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!


This is a great recipe.  I bring it to potlucks and parties all the time and people love it.  Like many other posters, I use much less spagetti sauce than the recipe calls for -- probably about 1 jar only.  Lately I've also been substituting tofurky's italian sausage for about half the tofu and that spices it up a bit (especially because my local store seems to carry herbed tofu only sporadically).  If you haven't tried this recipe yet, do it!



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