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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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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!


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


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


I'm a mediocre cook on a good day and I managed to make this and it was delicious!  It's very easy to make substitutions and alterations in this recipe (I used onion instead of carrot, omitted the nutmeg, only used 1 large jar of pasta sauce, used frozen spinach and had a different pan size, etc). 
I only cooked it about 20 minutes and it was warm enough.  Also, I added a little shredded fake mozzarella on top.
Great recipe!!


This recipe was delicious. I was unable to find herbed tofu so I bought plain tofu and added my own herbs (basil, rosemary, herbs de provence). I had some zucchini laying around so I added that too. It was so tasty and it fed me for a very long time.


Oh my, this was some yummy goodness!  My first time making lasagna, and I couldn't find any no-boil noodles that didn't have egg, but this was amazing.  It was a lot less work than I thought it'd be, and it came out perfect!  I ended up making five layers, and topping with Follow Your Heart mozzarella.  Sooooo good!  I will definitely be doing this again.  And again.  Thanks!  :)>>>


Not that this needs any additional reviews but I would have to agree that it was really good.  My husband hates Ricotta so I never used to make lasagna for him.  He actually liked this tofu/cream cheese mix.  I try to only buy the non-hydrogentated Tofutti cream cheese which I can ONLY get at Wholefoods so far.  Seemed kid pleasing enough too. 


This recipe was amazing. It was the first one I attempted from this site and I was really impressed. It gave me that somewhat heavy, cheesy feeling I crave, without the belly bomb that dairy sometimes provides. Thank you!


This recipe is great!  My ovo-lacto fiance said it's the best lasagna he's ever had!  I usually add more "cream cheese" and use less sauce.  I like to use different kinds of flavored spaghetti sauces since I can't stand plain tomato.  I never have parsley on hand so I leave it out and don't really miss it.  I don't bother with the herbed tofu - I just add Italian seasoning until I have a taste I like.  I change up the veggies  depending on what I have, I really like adding thin layers of zucchini and yellow squash.  I love this recipe, thanks!!!!!!!!!!!!!!!!!!!!!!!!  ;)b


First review ever but had to make a note due to the exclaimations of joy and satsifaction my husband broke into when he was eating this. We have been carnivores for the longest, and have been on a body cleanse (no animal protein, no sugar, no alcohol, no caffeine, no gluten) for the past 2 weeks. My hubby has been having some wild cravings, so I made a gluten free version of this (rice pasta), and he said it was the best lasagna I had ever made.  I did make my own tomato sauce due to all the copious amounts of sodium in store bought, which he kept saying was very very good.  I threw in a fatty portabella and steamed spinach before adding to lasagna.

Simple Tomato Sauce
3 tablespoons olive oil
2 medium cloves garlic , minced
1 can (28 ounces) crushed tomatoes
2 tablespoons minced fresh basil leaves or minced parsley leaves
Table salt and ground black pepper

For the sauce: Heat oil and garlic in medium saucepan over medium heat. When garlic starts to sizzle, add tomatoes, basil, salt, and pepper to taste. Simmer until sauce thickens slightly, 15 to 20 minutes.

Thanks again for the excellent recipe. This website has been a saviour.



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