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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?

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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OMG! This was so yummy!! We added soy crumbles to this and everyone in my family LOVED this! Even my coworkers that pick on me for my being a vegan said it smelled amazing and they were willing to try it (unfortunately it was all gone...).

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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!

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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.

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Anonymous

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.

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Anonymous

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.

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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?

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