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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?

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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:> one of my boyfriend and my absolute favorite recipes.  My "we could never be vegetarian" parents absolutely love it.  I layer in a bag of mornigstar veg crumbles with a small box of frozen spinach.  I never add the lemon juice either. I prefer it without.

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I think next time I'll put the herbed tofu in the food processor and make it smooth like ricotta.  I'd also use more cream cheese. I added some grated vegan mozzerella too.  Gotta have some melted cheese on top!

But the taste was pretty good.  And my husband liked it.  Still needs a little tweeking to make my "A" list. But definitely a keeper!

Lincat

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This was amazing.  Only next time im not using any tofu instead more veggies.  This is on the best lasagnas I have made.  Thanks for such a great recipe.  Oh yeah I left out the nutmeg I dont care for it. I only used onr jar of sauce and no tomato sauce(made a small pan)

I meant to say this os one of the best lasagnas i have ever made.  I just made it without the tofu and it it is extremely good!

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This was amazing.  Only next time im not using any tofu instead more veggies.  This is on the best lasagnas I have made.  Thanks for such a great recipe.  Oh yeah I left out the nutmeg I dont care for it. I only used onr jar of sauce and no tomato sauce(made a small pan)

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We're eating it right now and it's delicious! I cut  down on the sauce, pureed the spinach and added crumbled tempeh for a great nutty, meaty texture. I'm not vegan and used regular cream cheese instead of vegan cheese that I didn't have. The tofu absorbs all the flavors and I'd say is hands down better than the ricotta cheese it substitutes! Bravo.

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willwolf's photo make this lasagna look awesome!!! Does anyone that made this knows the calories per serving? I'm currently dieting and looking to make my meals ahead of time to freeze but need to make sure they're not too high in calories.

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I made this a couple of years ago and actually forgot how good it was. I made this for Christmas dinner, and it was again, fantastic! I swear it tastes so UNvegan.....not that I want things to taste UNvegan, but even my MIL who was worried about the nutritional yeast she saw on the counter gobbled it up. She was all, "THAT'S not going in the recipe, is it?!" I added zucchini, squash, and onion, and it was devine!!!!MMMMMMMMMMMMM

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