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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: 
Cooking Time: 
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Recipe Category: 

SO HOW'D IT GO?

My favorite part of this recipe, that was new to me, was adding the cream cheese! Great recipe and a fantastic taste with the cream cheese!

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This was excellent - I made my own marinara sauce with lots of spices and garlic.  I used regular tofu and cooked the spinach before adding it to the layers.  We sprinkled it with vegan Parmesan when we served it - yum.  I will definitely make this again and maybe try some mushrooms the next time.

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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

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Oh my FINLAND.
This is insane!
The "ricotta" stuff with the tofu and all is a masterpiece on its own. I kept eating bits of it as I was making this.
I absolutely loved it.
Like a lot of people, I've never even seen herbed tofu, so I used plain extra firm tofu and Italian seasoning. It worked very well.
My omni mom really liked it, too. She said it wasn't the same as "regular" lasagna because it wasn't drowning in real mozzarella cheese or whatever, but this is more of a reflection on my non-vegan family's nutritional health rather than the quality of the recipe.
Amazing!
Make this!

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Can I make this without the tofu? My son has severe food allergies and can't do soy(can only have rice, potatoes, fruits and veggies...pretty much allergic to everything else!)...Trying to figure out some good recipes for him.

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I really want to make this, but where can I buy herbed tofu? I haven't seen it at Fresh&Easy, Trader Joe's, or any of the big grocery stores. Is it necessary or is plain extra firm tofu good?
Thanks!

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I didn't have lasagna noodles but I had everything else, so I just mixed everything together with bowtie pasta and baked it in a casserole.  I've made this several times and it's DELICIOUS!!!  Sometimes I save some of the filling and eat it by itself with a spoon because it is SO GOOD.  I find I don't need as much tomato sauce as the recipe calls for (even when I make it with lasagna noodles), and I have never found "herbed tofu" so I just mix up regular tofu with italian spices.  This recipe is wonderful.  Even my non-vegan friends and family LOVE it!

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Just wanted to update my review. :) I made it again last night and it turned out even better because of further adjustments. I mentioned in my previous review that the proportions are all wrong, and most of you will find that all of the ingredients will NOT fit into your baking dish. Here are the things I changed and it turned out PERFECT:

1/2 large onion, sauteed in broth until translucent (instead of carrots)
crumble tofu and mix in herbs by hand (instead of premade herbed tofu)
1 to 1 1/2 large jar of marinara sauce (that's it, and no tomato sauce)
cook down bag of spinach in cheesy mixture (instead of layering it in)
set aside a little cheesy mixture to spread on top

Please make these changes! I promise it will save you the headache and taste so much better.

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I just put it in the oven for the first fifteen minutes and I'm SOOOOO EXCITTEEDDDD!!!!!! I used two packages of tofu (for a grand total of 28 oz), and increased a few of the other ingredients to balance it out, like the parsley, garlic, and lemon juice. The cream cheese seemed to do fine even with the overwhelming amount of tofu, and thickened just enough I thought. Shredded vegan mozz in the mix and on top. I did have some left after filling the large dish, so I made a second smaller one. Worked out perfect cause I had some extra sauce and spinach and noodles! I hope my vegetarian mum and omni sis like it. Thanks for the recipe!  :)

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My partner and I made this together... he took care of the lasagna and I made homemade pasta sauce. It was really good, the "cheese" mixture reminded me a lot of Ricotta cheese, which is what I would have normally used in a lasagna. We used ready-to-bake noodles, which ended up being easier except the corners that weren't covered with sauce remained crunchy.

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