Cheesy Lasagna
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
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!
SO HOW'D IT GO?
This recipe was amazing. It was the first one I attempted from this site and I was really impressed. It gave me that somewhat heavy, cheesy feeling I crave, without the belly bomb that dairy sometimes provides. Thank you!
This recipe is great! My ovo-lacto fiance said it's the best lasagna he's ever had! I usually add more "cream cheese" and use less sauce. I like to use different kinds of flavored spaghetti sauces since I can't stand plain tomato. I never have parsley on hand so I leave it out and don't really miss it. I don't bother with the herbed tofu - I just add Italian seasoning until I have a taste I like. I change up the veggies depending on what I have, I really like adding thin layers of zucchini and yellow squash. I love this recipe, thanks!!!!!!!!!!!!!!!!!!!!!!!! ;)b
First review ever but had to make a note due to the exclaimations of joy and satsifaction my husband broke into when he was eating this. We have been carnivores for the longest, and have been on a body cleanse (no animal protein, no sugar, no alcohol, no caffeine, no gluten) for the past 2 weeks. My hubby has been having some wild cravings, so I made a gluten free version of this (rice pasta), and he said it was the best lasagna I had ever made. I did make my own tomato sauce due to all the copious amounts of sodium in store bought, which he kept saying was very very good. I threw in a fatty portabella and steamed spinach before adding to lasagna.
Simple Tomato Sauce
3 tablespoons olive oil
2 medium cloves garlic , minced
1 can (28 ounces) crushed tomatoes
2 tablespoons minced fresh basil leaves or minced parsley leaves
Table salt and ground black pepper
For the sauce: Heat oil and garlic in medium saucepan over medium heat. When garlic starts to sizzle, add tomatoes, basil, salt, and pepper to taste. Simmer until sauce thickens slightly, 15 to 20 minutes.
Thanks again for the excellent recipe. This website has been a saviour.
Shockingly awesome. We ate ourselves into a new clothing size.
This is probably the best lasagna I've ever had. I shared with many & everyone loved it. My husband is constantly begging me to make it again.
I loved this recipe! Every once in a while I am simply overcome with my desire to cook a giant family style meal. Ussually this desire leads to an even stronger urge to cook a lasgana. However, as my fiancee is vegan my desire is usually schquleched by the fact that i have no intention of cooking a lasagna to consume all by my lonesome. However this recipe changed all of that, as it is vegan friendly yet still very tasty to those of us that still eat dairy products.
i made some slight augmentations to this recpie after making it a few times. I've been adding some vegan mozzerlla cheese (i forget the brand, but it gets good and melty...). i also shred some and sprinkle it on top about have way through the baking to give it that nice brown bubbly appearance of a non vegan lasagna. i have also alternatlye included some roasted red peppers zuchini and yellowsquash as we like to have lots of veggies in our lasagnas. yum. ive also been adding some fennel, thyme, roasted garlic, and a little bit of cayenne to give it that extra kick.
but even before adding any extra stuff this recipe was instantly a favorite in my kitchen, and hopefully will continue to be so for some time now.
i've made this lasagna twice now, and it's sooo good! this past time i did a few things different, and it was the best lasagna i've had! i used the no-boil lasagna noodles, which made this easy! i only needed two jars of pasta sauce, and i didnt use tomato paste. here's how i layered it:
noodles
pasta sauce
noodles
carrot mixture
spinach
noodles
cashew ricotta (amazing recipe from Vegan with a Vengence)
noodles
pasta sauce
chopped cashews
teese cheese
the first time i made it, i didnt use cheese on top, and i think it was better with the cheese on it. i also forgot the spinach the first time, so i threw some on top... i wouldnt reccomend that, because it dried out from the oven. it needs to be trapped between noodles with some moisture. no brainer, but i didnt really think about it. the second time, i actually forgot the veggie broth, and i didnt really notice too much of a difference. i also added some vegan margarine, which probably helped with missing the broth.
this came out really yummy! javascript:void(0);
Hurricane Dolly just passed over my house a couple of weeks ago. So before our power went out for five days, I made my family this lasagna. They LOVED it and that was before I told them it was completely vegan. This made my high-cholestrol level grandma very happy.
This is my favorite lasagna recipe ever! I doubled the carrot mixture and used tofutti garlic and herb Cream Cheese. Soooo Good! ;)b
Pages