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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?

As everyone else has said, this was EXCELLENT! I was a vegetarian for about 5 years and switched to vegan the beginning of this year. I thought I had to give up italian foods (all of the cheeses). I had never cooked with tofu before -- never really knew what to do with it. And my vegetarian years were spent with veggies, pasta, beans, and 'fake meat' products.

This was the first time I cooked with tofu and the first time I tried a real italian dish since turning vegan. WOW. I always loved lasagna and had my doubts about the tofu replacing ricotta cheese. But it DOES! I added some shredded Follow Your Heart Mozzeralla cheese to the mix and dropped the carrots -- not a big fan of veggies in my lasagna. It turned out wonderful. My whole family (meat and dairy eaters all) loved it too. My daughter ate it but didn't rave about it -- she saw me making it with tofu. So for her, she had already made up her mind it wasn't going to be very good.  ::)

I've now been reduced to kicking everyone out of the kitchen while I cook. I never tell them what's in the food till after they've eaten; and then only when they ask. The things a mom has to go through sometimes!  ;)

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I am so glad to hear that people like this recipe so much. I  made it up when I was in college (over 10 years ago)  based on a lasagna recipe that I saw in a magazine that called for cream cheese. I just logged in to retrieve the recipe and saw so many comments from people who have enjoyed it over the years. In response to the one query about "herbed tofu" there is one tofu brand available in Madison, WI, bountiful bean (i believe) that makes herbed tofu. I was thinking of just adding fresh oregano, thyme, and basil to "cheese" mixture as in Georgia (where I now live) I am unable to find herbed tofu.

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I always use Tofutti Better Than Cream Cheese. I believe they make two kinds, one with hydrogenated oils and one without. The one I use is in a yellow and white tub and is sold at Whole Foods (I know that WF and Wild Oats don't sell anything with trans fats).

Thanks so much!  i'll special order it from the local co-op :)

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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...  :-\

I always use Tofutti Better Than Cream Cheese. I believe they make two kinds, one with hydrogenated oils and one without. The one I use is in a yellow and white tub and is sold at Whole Foods (I know that WF and Wild Oats don't sell anything with trans fats).

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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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