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Lasagna with Cheese

What you need: 

1/2 tablespoon margarine
1 block silken tofu, thoroughly mashed (I use lite)
1/2 cup nutritional yeast
1/2 cup soy milk
3 tablespoon vegan mayonnaise (available at some mainstream groceries in the U.S.)
1 teaspoon paprika
1 teaspoon salt
3/4 teaspoon mixed seasoning such as spike or mrs. dash
1/2 teaspoon mustard powder
1 pkg. lasagna noodles (8 oz/226 gm)
2 jars spaghetti/marinara/tomato sauce
vegetables of choice (such as: zucchini, blk. sliced olives, onion, mushrooms, spinach,
carrots,
dill, oregano, thyme, or other Italian seasonings if you prefer

What you do: 

For the cheese:1) melt margarine on stove on med. heat2) add the mashed tofu, mix, turn up temp.3) add yeast, paprika, salt, mixed seasoning, mustard powder, mix.4) saute for 3-4 min. then add soymilk, lower temp and letsimmer 5 min, stirring occasionally.5) turn off heat, set aside.
For the ohter ingredients and the assembly:1) when you put the margarine on to melt, start the water for the lasagna noodles and follow boiling instructions on box.2) when you've finishe'd the cheese and the lasagna noodles are done, rinse the noodles in cold water too keep them from sticking together.3) get a casserole dish that the noodles fit well in and put a layer of the noodles on the bottom.4) make 1 layer each: sauce, veggies, and cheese, then lay down another layer of noodles and repeat until the noodles are gone.5) put one last layer of sauce and veggies on top along with any cheese you have left.6) bake 35 minutes in oven at 350 degrees F.7) let cool 15 minutes and enjoy!

Preparation Time: 
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Made this last night.  It is very good.  Couple of alterations to the recipe:
1. Grilled the veggies first(yellow squash, zucchini, eggplant and onion)
2. Used double the "cheese"
3. No margarine, just olive oil
All in all it turned out better than I expected.  Highly recommended!

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:-\ Recipe is great! I just can't get over the fact the Vegans are using margarine.
Here's an interesting short history of the chemical margarine. www.naturalandtasty.co.uk/margarine.htm
No solutions offered. Sorry if this seems inappropriate.

I also use a non-hydrogenated butter alternative, this stuff by Earth Balance (I think?) called Soy Garden Buttery Spread. Mmmm, it's delicious!

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there are non-hydrogenated maragarines out there. that's what i use

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:-\ Recipe is great! I just can't get over the fact the Vegans are using margarine.
Here's an interesting short history of the chemical margarine. www.naturalandtasty.co.uk/margarine.htm
No solutions offered. Sorry if this seems inappropriate.

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This recipe is absolutely amazing!! I made it for my non-veg family (ages 6 to 70) and they all loved it!! I didn't see where to add the mayo, so we didn't use it, but it fed 8+ people with seconds (we also had side dishes). We added some vegan cheese to the top and no one noticed they weren't eating "real" cheese, let alone tofu! ;D

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OH. MY. GOD. Seriously, look no further. This is THE vegan lasagna recipe to use!!  ;D

We followed the directions pretty much exactly, except I added maybe a whole cup of nutritional yeast (and added the mayo when I added the milk). Oh, and we didn't have paprika or mustard powder, so we left them out, and it didn't seem to matter. We added in some "21 spices" stuff, though, in place of the Spike or Mrs. Dash.

My boyfriend and I, both vegan, our omni roomate, and my vegetarian friend all thought this was awesome! I've been vegan for 3+ years but feel very confident in saying this tastes JUST LIKE traditional lasagna grandma or whomever used to make when you were a kid. It was even better reheated the second day. This is definitely going to be a regular meal around here!!

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This did not turn out well for me.  I had to make make major changes to the recipe.  While the cheeze sauce was tasty, it yielded not nearly enough for the entire lasagna.  The texture of the sauce itself was pretty grainy as well.  Not sure if that was the type of tofu I used? Mori-Nu silken soft.    I just put the sauce on the top, and it worked out alright.  For the layers I used another mashed block of firm  silken tofu mixed with spinach, 1/2 vegan parm sprinkles and 1/2 real parm.  Spiced it up with Garlic Herb Mrs. Dash, and salt and pepper.

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