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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?

i've made this lasagna twice now, and it's sooo good! this past time i did a few things different, and it was the best lasagna i've had!  i used the no-boil lasagna noodles, which made this easy! i only needed two jars of pasta sauce, and i didnt use tomato paste. here's how i layered it:

noodles
pasta sauce
noodles
carrot mixture
spinach
noodles
cashew ricotta (amazing recipe from Vegan with a Vengence)
noodles
pasta sauce
chopped cashews
teese cheese

the first time i made it, i didnt use cheese on top, and i think it was better with the cheese on it. i also forgot the spinach the first time, so i threw some on top... i wouldnt reccomend that, because it dried out from the oven. it needs to be trapped between noodles with some moisture. no brainer, but i didnt really think about it. the second time, i actually forgot the veggie broth, and i didnt really notice too much of a difference. i also added some vegan margarine, which probably helped with missing the broth.

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this came out really yummy!  javascript:void(0);

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Hurricane Dolly just passed over my house a couple of weeks ago.  So before our power went out for five days, I made my family this lasagna.  They LOVED it and that was before I told them it was completely vegan.  This made my high-cholestrol level grandma very happy.

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This is my favorite lasagna recipe ever!  I doubled the carrot mixture and used tofutti garlic and herb Cream Cheese. Soooo Good! ;)b

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Ok so I made this last night with my boyfriend and it is BY FAR the best recipe for lasagna ever!!!  A few substitutions though:
instead of parsely we used basil leaves( amazinggggg) ,
we only used one jar of organic spaghetti sauce and one can of organic tomato sauce (med size) ,
we used olives in the tomato/spinach mixture
instead of nutritional yeast we sliced Soya KAAS Vegan Mozzarella Cheese (which is amazing cheese substitute and melts amazingly) and layered it with the mixture and covered in slices on top
I didnt steam carrots but added them to the sautee instead, the texture variation was what we needed.
Just a few little changes for our needs, but what a GREAT recipe!!!

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The Lasagna was excellent! My husband loves meat but he is slowly learning to do without. He's told me before that he hates tofu so I didn't tell him until he cleaned his plate, I smiled the whole time.

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My boyfriend was amazed that this was vegan and he is a picky eater at times but thought this one was excellent so did I.

Was a little concerned at first since I was making it without nutritional yeast since I couldn't find it @ the store.... turned out good though and will keep looking for the nutritional yeast....

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yum!!! this was great!! i subbed sour cream for cream cheese and it was still very good!

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This was sooo good, I ate two huge pieces!!!

Definitely makin' this one again. 

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This was great-I took it to two separate omni events and everyone seemed to enjoy it at both.  I made my own cream cheese from the Uncheese Cookbook.  Use the nutrition yeast!  Also, I'd recommend slicing the carrots really thing with a vegetable peeler.

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