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They Won't Know It's Vegan Lasagna

What you need: 

Lasagna:
1 (12 ounce) box lasagna noodles
12 ounces vegan hamburger crumbles
3 cups cooked veggies (I like spinach, zucchini, and mushrooms)
2 (20 ounce) jars spaghetti sauce
6-8 ounces vegan mozzarella cheese, shredded (I use Follow Your Heart, Teese, or VeganRella) Tofu Ricotta Mix:
1 (16 ounce) tub firm tofu (not silken), pressed and drained
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
3 cloves garlic
3 tablespoons nutritional yeast, optional
1/2 teaspoon oregano
1/2 teaspoon basil
1/2-1 teaspoon salt, to taste
6-8 ounces vegan cream cheese (either Tofutti or Vegan Gourmet brand are best)

What you do: 

1. Boil the lasagna noodles in water, lightly salted with a bit of oil to prevent sticking. Drain when al dente (firm but cooked) and let cool.
2. Meanwhile, cook the veggies if raw. I cook them in vegetable broth and a pinch of salt until lightly cooked, then drain. Microwave the crumbles according to box directions.
3. Preheat oven to 350 degrees F. Put the tofu ricotta ingredients (except vegan cream cheese) into a food processor. Use the pulse function to keep the coarse texture of the tofu.
4. Microwave cream cheese for 30 seconds to soften. Use a wooden spoon to mix lightly into the blended ricotta mixture. Layer the ingredients in two or three layers, starting with noodles, then sauce, then tofu ricotta, then crumbles, then veggies. Repeat.
5. Top it with a layer noodles, sauce and cheese. Bake for 40 minutes. Cool slightly, eat and enjoy alone or with garlic bread.
Source of recipe: I wrote this recipe from scratch.

Preparation Time: 
45 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Yes, th
sheer bliss.
i am the garfield of lasagna.
i am in love with this recipe!
  :)>>>

I used zuchinni, squash, mushrooms, soy meat crumbles and "daiya shredded cheese"
this recipe makes a lot of food! so good it doesnt last long. oh, the ricotta..genius. 

Thank you for the compliment on the recipe!  Yes, the genius of Daiya makes it ever better!  It wasn't out when I wrote the original recipe but please scratch the Vegan Rella and use Daiya if you can!

1 like

sheer bliss.
i am the garfield of lasagna.
i am in love with this recipe!
  :)>>>

I used zuchinni, squash, mushrooms, soy meat crumbles and "daiya shredded cheese"
this recipe makes a lot of food! so good it doesnt last long. oh, the ricotta..genius. 

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I can't wait!!

Thanks!!!

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this recipe actually elicited the response, "this is the best thing i have ever eaten."

  Thank you so much for your comment!  That's the highest compliment anyone can pay!

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this recipe actually elicited the response, "this is the best thing i have ever eaten."

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This is the first tofu lasagna I've made and it was delicious!  My Italian step-father even thought it was good.  Thanks for the great recipe!!

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I just made this and it's pretty damn good!
I made my own sauce (I have an onion intolerance and store bought sauce all contains onions!) and used spinach.

As for the person commenting on why they say to leave the cream cheese out... it's so your cheese concoction wont over mix and turn to mush... gently mixing it in after using the processor helps keep the texture of real ricotta cheese.

1 like

  I made this and it was great!!! Highly recommend it... just remember to put the cream cheese in with the ricotta mix in the food processor.. for some reason it says not to...

  LOVED IT!!! Highly recommend it, and it even impresses non-vegans!  :)>>>

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