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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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SO HOW'D IT GO?

Wow wow wow. One of my most problematic cravings as a vegan has always been lasagna. Boy, was this ever satisfying!

Honestly, something is very off about the proportions, though. It doesn't really specific the size of jars of spaghetti sauce or tomato sauce. To make matters worse, I found I had way way too much spinach and sauce to even fit in the dish that is specified.

Really, what makes this recipe shine in the cheesy mixture. It is spot on. It even fooled a grumpy hardline meat eater at the table. You could incorporate this cheesy mixture into your favorite lasagna recipe and it'd do the trick.

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This was great! I changed a few things: no spinach, added extra spices (oregano, basil, sage, paprika, salt, pepper), and regular tofu instead of herbed tofu, and zucchini, mushrooms, olives, corn and beets (turned the cheese mixture a bright pink!). I only used about the half the amount of Nutritional Yeast, next time I'll use the full amount.  I made this for my lactose-intolerant boyfriend and he LOVED it. He took the first bite when I was out of the room and all I heard was "oh my GOD. This is GOOD. Oh, oh my GOD." Definitely good. Next time I'll just make them with: carrots, onions, bell pepper, olives, peas and broccoli, I think, along with all the spices I added last time, with some red pepper flakes for more heat. Will DEFINITELY make this again.

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Delicious recipe!  Although I didn't read all the pages of member suggestions (which I usually do) which would have helped.  When I cut the lasagne, the individual servings didn't hold together well, which I think might have been due to too much moisture -- I used fresh spinach rather than cooking it first and squeezing out the water.  I added onions, bell peppers and mushrooms to the carrot mixture, and next time I'd like to try some type of squash.  I only stirred the tofu mixture and next time would either put it in the food processor or blender to try and get it creamier.  Overall an excellent tasting dish.

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my oven only broils at the moment. does anyone know if this recipe will still work with a broiling setting and if so, what are the details of that?

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Wow this is so good I can't stop making it.
The first time I made it I didn't have the spinach so I left it out and it was delicious. The next I did use spinach and I didn't like it as much, it seemed to over power everything else.
I also made it without the spinach and stuffed the filling into shells instead of making lasagna....also delicious.

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This was delish! I made it for father's day. My non-veg family all tried it and said they would have no idea it was vegan if i hadnt told them. I added mushrooms and onions to the cheesy mix and it came out super yummy! I also put some veg cheese on top! Thank you!

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A few friends and I made this not too long ago and it was AMAZING. I've missed lasagna and other cheesy pasta dishes since I've been vegan, and this made me forget all about it cheese! Bravo, this is delicious!

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This is the most delicious lasagna I've ever made, vegan or not! My dad thinks meat is a vegetable and he's making this on his own now! Amazing!

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Hi.  This lasagna was awesome.  I have always made traditional meat lasagna up until about a month ago when my husband and myself have turned our eating habits around and started eating vegan.  I only had to use 1 jar of the sauce, and I chopped up the spinach leaves into smaller pieces.  I only had to use about 1/2 lb fresh spinach leaves.  I have to say that I have never been more surprised than I was when we bit into our dinner that evening.  What a great tasting lasagna!  ;)b

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This is excellent. I like to add eggplants and broccoli to it as well.

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