Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
dressel, 01/03/09
They Won't Know It's Vegan LasagnaIngredients (use vegan versions): 1 box lasagna noodles
2 jars spaghetti sauce (you may use less, depending on consistency)
12 oz. soy hamburger crumbles (Boca or Morningstar in frozen section)
3 cups (after cooking) veggies of choice (I like spinach, zucchini, and mushrooms)
6-8 oz. shredded mozzerella soy cheese (Follow Your Heart, Teese, or VeganRella)
Tofu Ricotta Mix:
1 16 oz. tub firm tofu (not silken), pressed and drained
1 8 oz. tub vegan cream cheese (either Tofutti or Vegan Gourmet brand are best)
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
3 cloves garlic
3 tablespoons nutritional yeast (optional, but good)
1/2 teaspoon each oregano and basil
1/2 - 1 teaspoon salt, to taste
Directions: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. Meanwhile, cook the veggies if raw. I cook them in vegetable broth and a pinch of salt until lightly cooked, then drain. Microwave the soy crumbles according to box directions. Shred the soy cheese.
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. If adding Tofutti, microwave 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 soy crumbles, then veggies. Repeat. Top it with a layer noodles, sauce and soy cheese. Bake for 40 minutes at 350 degrees. Cool slightly, eat and enjoy alone or with garlic bread. Contains 8 servings.
Additional Notes:
The nice thing about this recipe is you can use any veggies you like or whatever you have on hand. I like spinach and mushrooms, but it will also be good with any veggies used in Italian cooking, such as zucchini, black olives, eggplant, basil, broccoli, carrots, artichoke hearts, sundried tomatoes, etc. Fresh veggies are best, but frozen or canned will work in a pinch.
The amount of sauce you will need depends on the thickness of the sauce and your preference. I always use more than 1 jar, but sometimes less than 2. It's good to have 2 on hand, just in case.
You may use less than the full tub of vegan cream cheese. I usually use about 6 oz. I stir it in a little bit at a time until the consistency looks right.
Source of recipe: I wrote this recipe from scratch.
Makes: 8 servings, Preparation time: 45 minutes, Cooking time: 40 minutes
