Cheesy Lasagna
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
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!
SO HOW'D IT GO?
I definitely agree to the wonderful reviews of this recipe. I made it tonight for the first time and my boyfriend and I ate almost half the pan! It is super delicious. I used only 1 and 1/2 jars of spaghetti sauce, no jars of tomato sauce, no carrots and no veggie broth. I sauteed 1 diced up onion, parsely, and garlic, then added the rest as called for in the recipe. I used regular firm tofu (not put in freezer at all) and crumbled it with Italian seasoning, Mrs. Dash garlic and herb, and some onion powder. Definitely use the nutritional yeast, it gives it the needed cheesy flavor. I squeezed the heck out of the frozen/defrosted spinach and added it to the tofu/cheese mixture and mixed it in w that. (This can make the dish very watery if not squeezed enough).
Did not cook the noodles beforehand. Put them on bottom, then some sauce, then the tofu mix, some sliced mushrooms, then continued one more time. I ended with the tofu mix on top, then added slices of FYH mozz cheese like others suggested. Baked 40 minutes at 350 with foil on, then baked 20 minutes w foil off. Let cool a bit before using pizza cutter to cut. My BF had thirds and kept complimenting the dish, couldn't believe it was all vegan! I can't wait to make for more people to prove to them that we eat well!
tasted wonderful, my family loved it! i also added soy turkey to the mix. if you choose to add it as well ( i prefer it) add it when your layering the lasagna on top of the sauce layers.
This is the best lasagna ever! I did use raw carrots and spinach that I chopped finely in my Food Processor, instead of steamed and whole leaf.
yum...i made this last night. i dont know what size of pan was supposed to be used, cause i couldnt use even 2 jars of spaghetti sauce, and i didnt use any tomato sauce. i cant find herbed tofu where i live, so i just crumbled it and added my own herbs to it. i didnt use any vegan cream cheese ( i didnt have any) and it was fine. i forgot the lemon juice and nutmeg, but it tasted really good. i topped it with soy mozzerella. my mom, the woman who says she will not eat tofu, liked it. ha! great job.
okay, for some reason the cheese in this recipe did not work for me. maybe i used too firm tofu? maybe next time i'll try silken... it ended up looking like scrambled eggs. the flavor was passable, but the texture ended up being awful, and i cooked it for a really like time hoping that it would break down.
is it supposed to stay crumbly and eggy looking?
I've been vegan for a few months now and tried this recipe a few nights ago, and I couldn't believe that it was actually better than my moms. I don't think I've ever been so happy with anything I've ever made.
Soo satisfying. I know I don't ever need to go back to real cheese ever again!
This is the BEST food that i have ever EVER put into my mouth!! ;D I made it for my christmas dinner with my family since they were having omni lasagna. I haven't made it since then, but i have to say that i've had many dreams about it. I recommend trying this right now!! I added yves sausage and omited the tomato sauce and carrots. I also did not precook the noodles and it still turned out great. Since it my own personal supply, it lasted me for the next three days! And every time i ate it, i was still surprised at how happy it made my taste buds. I wish i had time to make this every day.... :D
I am so glad I found this recipe. This is a beautiful dish. I loved every bit of it. I pretty much followed all the directions except added some chopped onions to the mix as some have suggested and added olives and chopped parsley on top. This lasagna is delicious, creamy and rich. I feel a little guilty eating it as it contains Tofutti "cream cheese" and it's pretty high in fat. I wonder how it'll taste if I omit that...
Anyway, great recipe, will make it again and again!
this was the first recipe i tried from this website and it was truly delicious. i only used one jar of spaghetti sauce and no tomato. it came out perfectly. next time i am going to put basil in place of the spinach. i made it with my friend from kansas who had never seen tofu or vegan cream cheese for that matter. i will definately make this again. we are already planning on having a dinner party and making this. i dont think they will know the difference! thank you!!!
i will have to post a picture next time because it went to fast for the cameras eye.
YUM! I made this for a dinner party on last night and it was fantastic! I added red and green bell peppers and did not add the carrot. I also added some vegan gourmet mozza cheese on top and through out the dish. SOOOOO Good! ;D
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