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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?

what brand of vegan cream cheese did you use?  i'd love to try this recipe but i can't find any non-hydrogenated ones over here...  :-\

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This was amazing! I can't wait to wow my family this christmas with this dish.  It doesnt say it but chop the spinach and dice finely the tofu before adding it in.  I used 2 eggplants instead of 1/2 lb. of carrots, and I think I would like with the eggplant better than with carrots.  I also used 2TB. apple cider vinegar instead of the lemon juice.  Heavenly!

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This was very tasty.  There are a few changes I would (and did) make.  I only used a total of 2 1/2 jars of tomato sauce on the whole thing.  Also in the future, I would make more of the cheesy mixture.  i did not quite have enough to spread it evenly over multiple layers of noodles.  And I would probably also use baby spinach next time.  That's just personal preference.  But it was definitely worth making, and I'll make it again! 

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From reading the ingredients, I would have never expected something so delicious.  It takes more time than the average dinner to make, but totally worth the effort.  This is one that is going into my dinner rotation for regular use.  Thanks for introducing me to Nutritional Yeast as well!

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I made this for my husband's birthday dinner with the family. It was great! I used just one can of spaghetti sauce. I didn't use any tomato sauce. Only 2 carrots. I topped it with follow your heart mozzarella cheese. I also couldn't find herbed tofu, so I just used regular tofu. Oh, and I didn't feel like cutting and squeezing lemon, so I didn't put lemon juice in it either.

It was a big hit! I hope to make it again. 5 stars!

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This was very good. I made this for my mom and her partner tonight. They both are big meat eaters. My mom did not even want to try tofu. However, they both loved it and even had seconds. I did change a few things. I grated the carrots instead of steamed them. I left out the tomato sauce and only used two large jars of marinara sauce. I added one squash, one zucchini, and one onion. I could not find herbed tofu, so I just mashed firm tofu (with a potato masher) with Italian seasoning. Very yummy. Thanks for the recipe.  ;D

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Okay, so this is like, deliscious! Last time I made this it didn't turn out so good because I put in too much lemon juice and didn't cook the carrots enough.

But this time I followed the recipie exactly and it turned out great!  Cook the carrots until they are soft, that makes all the difference in the world.

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YUMMY!  This is the best lasagna I've ever had!  I only used 1 jar of spaghetti sauce.  I threw in some diced onions when I sauted the garlic and parsley.  Oh, and I used some diced zucchini to up the veggie content and because it's summertime and zucchini is everywhere!  My DH (an omni who says he doesn't like tofu, carrots, spinach, vegan cream cheese or zucchini) LOVED this stuff!  He asked I make it all the time.  Thank you so much for this wonderful recipe!!  :)

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When I first tried it the night I cooked it, I thought it was okay, not bad, not great.  But then the next day when I reheated it, it was utterly AMAZING.  Maybe next time I'll make it earlier in the day or the night before, then just have it reheated for dinner or something.  I can't wait to make it again.

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amazing recipe! the cheese sauce is delicious and great with other recipes too. I like to add morningstar sausage crumbles and mushrooms to the recipe... makes it very hearty and all of my meat eating friends love it, too.

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