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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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Oops, accidentally posted twice! Like I said, this recipe is AMAZING!

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This is my new favorite food! Next time I make it, I am going to make extra sure my tofu is super crumbled, and maybe not add quite as much. I just used plain tofu since I could not find any herbed. Also, it is important to make sure the top layer of lasagna noodles is covered in tomato sauce (if baking from raw). I ran out because I made a big dish, and the top layer was somewhat raw. I used Yoso cream cheese (a vegan soy-based cream cheese) because it is non-hydrogenated, unlike Tofutti (you can't get the non-hydrogenated kind where I live). Anyway, like I said, this is DELICIOUS - so glad it does not include any fake cheese like Daiya, which I loathe.

This is really good even after it has been frozen and re-heated.

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This turned out amazing! I changed the recipe a bit, fried some eggplants and zucchini and used those as a layer and also used regular tofu and seasoned it myself. Overall, best vegan lasagna I've ever made.

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This was so good. I've been lacto-ovo for almost 20 years and recently become vegan, only 5 days but I'm determined. This is a great recipe, very easy and I didn't miss the cheese at all. Thank you for sharing it

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This was really good although I made some changes. I didn't have any cream cheese so I used some blended cashews instead and I used cilantro instead of parsley since it's what I had on hand. I didn't use any tomato sauce, just spaghetti sauce throughout and I didn't have herbed tofu so I used plain and just threw some Italian seasoning in. :) Very very yummy. Definitely making this again.

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