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Flippin' Great Lasagna

What you need: 

1 eggplant (medium)
1 box of lasagna noodles ( I used 12 pieces, not the whole box)
2 (two) 10-oz packages of frozen spinach, thawed, liquid squeezed out
1 package tofutti vegan cream cheese
your favorite spaghetti sauce
mushrooms
onions
veggie crumbles (ground meat substitute)

What you do: 

All ingredients without amounts specified are depending on size of dish. I always have leftovers, and I can't cook for just two. Remember that mushrooms reduce when cooked, and that you will be layering this dish. If you make too much, just freeze it
Day before: slice the eggplant thinly long-wise. It is very easy to cut the skin off *after* it is sliced up (all you do is cut around the edges). Cook each side with a bit of margarine or olive oil until it can be easily pierced with a fork and sort of translucent. Don't burn it! Set aside
Take some mushrooms, onions, veggie crumbles. Sautee until done. Set aside.
Mix spinach with cream cheese, I used 3/4 of the package of cream cheese. I also used a tad of Earth balance margarine. Heat a bit (microwave) to mix more easily until creamy.
Cook noodles. Drain
Layer: noodles (I used 4 across), mushroom mix, eggplant spinach, spaghetti sauce, etc. Make sure there is sauce on top. And cook at 350 until top's sauce is thick. Don't burn. Cooking just makes everything kind of melt together. This came out great for me, and we are working on the leftovers. Pasta tastes great the next day. Hope you enjoy!

Preparation Time: 
15-20 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

does the prep work need to be done the day before or can i just do it the day of if i've got some time?

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This got 4 stars because although the flavor was amaaazing... I think I should have added more noodle layers... this thing fell apart when I tried to serve it.

I definitely wouldn't rule out user error as the cause of the problem, but next time I make it (and I will TOTALLY make it again)... I'm going to throw in some pasta in between the other layers for added support.

Sooo good though.  I shredded some Vegan Gourmet mozzerella on top and it melted and browned beautifully!  I also added some zucchini to the mushroom mixture.

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This recipe is on my menu for the week, and as I review it, I wonder; What exactly is done the day before ? Should I cut up the eggplant the day beofore, or assemble the entire lasagna the day before I plan to cook it?

I think it could be either or.

I can't wait to try this recipe. I haven't had a decent lasagna in a long time. <3

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This recipe is on my menu for the week, and as I review it, I wonder; What exactly is done the day before ? Should I cut up the eggplant the day beofore, or assemble the entire lasagna the day before I plan to cook it?

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WOW!  This lasagna was amazing.  Picky 12 year old and non vegan parents all loved this....thanks for the wonderfu recipe- Keep them coming!

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Kbuettne, Thanks! And yep, those are the tofutti white(can't remember what kind they are supposed to be...mozz maybe?) slices. I just put them on cuz I had some laying around forever.

Bunny_babe, I used the normal lasagna noodles. The edges were ruffle-y. I don't think it makes a difference though. They all kinda mass together with the layers.

This is good stuff.

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This looks/sounds great... I've never made lasagna before and i will try this, but have a question: Do you suggest using the flat lasagna noodles or the ones with "squiggly sides"?

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Anonymous

This was awesome lasagna. I loved the tofutti cream cheese mixture. It made it very rich and decadent. YUM!

I added some seasoned tofu and left out the veggie crumbles.

What did you use for the cheese on top?  Are those tofutti slices?  Gorgeous picture by the way!

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This was awesome lasagna. I loved the tofutti cream cheese mixture. It made it very rich and decadent. YUM!

I added some seasoned tofu and left out the veggie crumbles.

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