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Vegan Lasagna that even Omnivores Love

What you need: 

1 package of frozen spinach, thawed
1 package of light, firm or extra-firm tofu
1 package of whole wheat lasagna noodles
1 jar of pasta sauce, store bought or homemade (I prefer Prego)
3-4 tablespoons of nutritional yeast
1/2-1 package of burger-style crumbles
4-6 slices Tofutti Mozzarella Soy Slices, diced into small pieces

What you do: 

1) Preheat the oven to 350 degrees.
2) Blend together the tofu, spinach, and nutritional yeast. Set aside.
3) Boil the lasagna noodles. (Follow package directions- Lay flat after draining.)
4) In a lasagna dish (coated with Pam or another non-stick spray) layer sauce, then 3-4 noodles, coat the noodles with spinach/tofu/nutritional yeast mixture, top with the crumbles (I keep them frozen but break them up.)Keep layering until out of lasagna noodles.
5)Top with diced Tofutti mozzarella soy slices.
6) Bake in the oven for at least thirty minutes. I would then check it every ten minutes there after until done as ovens vary. You may also opt to cover with foil for a majority of the cooking time. I have done it both with foil and without. Came out great every time.
My mother who never eats fruit, rarely eats veggies, and loves meat and dairy LOVES this dish. For once, we actually agree on something. LOL

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

I absolutely love this recipe! it's so simple to change up too. Instead of burger crumbles, I sautee cubes of eggplant, mushrooms, and/or zucchini with lots of garlic. Then I crumble up the tofu with a lot of nut yeast and italian spices and a little salt. I tried it with vegan cheese before but I just can't stand the taste. I hear Rice cheese tastes way better. But this lasagna always comes out amazingly delicious!

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the "measurements" given are too vague.  we did not like this recipe. there was too much green tofu junk in it that we ended up scraping most of it out & were left with like three noodles to eat.  I really hope to find a better lasagna recipe.  This was disappointing.

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Delicious.. I wanted some lasagna for a long time and this was exactly what i was looking for..

the substitutions i made were:

vegan sausage (homemade w/ lentils & tvp) instead of burger crumbles
canned zucchini instead of spinach
nutritional yeast cheeze sauce instead of tofutti cheese on top

i used silken x-firm tofu, homemade pasta sauce, and added a little garlic and oregano to the tofu mixture..

man this is so good.. it made about 12 servings so ill have food for a week since my husband doesnt like italian food  ;D

i actually made 2 mini loaf pans of lasagna (2 servings each) and then a big 10 x 10 pan to mix it up.. they both turned out really good.. i think i cooked it for about an hour total (40 mins w/ foil on top, 20 mins to let the cheeze sauce firm up and brown a little)

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I had a bit of a hard time telling when this recipie was done, but I think I figured it out (and it took something like 50 minutes, I believe.)

I really enjoyed this.  I have had a few bad experiences with tofu (not prepared so that it tastes good) so I was very pleased with this.  :-)

I expected the mozzarella on top to melt and spread out more than it did, though... so, I wound up with little squares of it on the top.  So, you should probably use 6+ slices of cheese instead of the 4-6 it recommended...

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