Cheesy Lasagna

[guitarista]

I made this recipe tonight and it was great!  I only used enough spinach to create a single layer on top of a couple of the layers of noodles, and I also added sliced portabello mushrooms to the spinach layer.  I didn't have herbed tofu, but I mashed regular tofu up in a bowl with dried basil, dried oregano, salt, pepper and garlic powder.  It turned out wonderfully!  I was so excited to give a couple pieces to my sister that I drove to her place to drop it off right after I finished eating!  Yum yum yum!!!

[ungreen]

This recipe is AWESOME!!!  I did half "meat" (Yves' The Good Ground), half veggie (carrot and zucchini) lasagna, and I topped the whole thing off with grated Follow Your Heart vegan cheese, but otherwise followed the recipe exactly, and it was sooooooo delicious. The faux ricotta aspect in particular was AMAZING. Still enjoying the leftovers. Thanks!

[AsriaWolf]

WOW! I was skeptical because the last vegan lasagna recipe I got was awful, but this was REALLY GOOD! This is one of the best lasagna's I've ever had, even before I went vegan!

What I did differently was puree the spinach with one ripe tomato in a food processor, and I did add the nutritional yeast that is called for as optional on the recipe. I also chopped the carrots really well in the food processor and boiled instead of steamed.

I also didn't have herbed tofu so I used regular soft and added basil and italian seasonings.

[veggeroni]

This is my first review - this recipe is THAT good!  I have made it twice - the first time, pretty much exactly as the recipe stated except I used one 28-oz can of tomato sauce and one 14-oz can of Italian diced tomatoes (drained) - no spaghetti sauce. I found that the lasagna tasted absolutely delicious, but the spinach released a ton of water after it cooked, and the dish was swimming in water. The second time I made it, I used a 10-oz bag of frozen spinach (defrosted and squeezed well). I also added 2 small roasted zucchinis (sliced into 1/4 in rounds) and 1 medium roasted eggplant (sliced into rounds). I made the second one for Christmas Eve dinner with my omni family and everyone loved it and never suspected it was vegan. If they knew they were eating tofu, they wouldn't have touched it!! 

[kylissa]

This lasagna was the best I've eaten and I come from an Italian family! The cream cheese/tofu/nut yeast mixture was SUPERB.
I made some additions to the recipe, a small amount of chopped Tofurky italian sausage (added it along with the tofu), and a bit of grated FYH mont jack cheese on top. If you have these lying around all the time like I do I hightly recommend those additions. Like above posters suggested I froze/thawed the tofu and the texture was almost -too- much like ricotta, perfect! I halved the recipe, used only about 1/2 of a bottle of spag sauce (I <3 Bertolli's burgundy wine marinara) and no regular tomato sauce. Anyway, it tastes even better than it looks and it's beautiful, I converted two tofu haters with this.
Tip- make sure to put sauce on the bottom layer of pasta if you're leaving it uncooked, it needs the extra moisture.
Thanks SO much for this recipe.

[GenesisDiet]

Awesome picture Kylissa!! It makes me want to eat the screen. 

[stephany]

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! 

[shmellgood]

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.

[kmouse]

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!

[phishgrl23]

This is the BEST food that  i have ever EVER put into my mouth!! 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....

[happyapple]

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!

[jaimeteaspoon]

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?

[pilatesveg]

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.

[Althea Randolf]

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.

[taneons]

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.