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?
Wow this is so good I can't stop making it.
The first time I made it I didn't have the spinach so I left it out and it was delicious. The next I did use spinach and I didn't like it as much, it seemed to over power everything else.
I also made it without the spinach and stuffed the filling into shells instead of making lasagna....also delicious.
This was delish! I made it for father's day. My non-veg family all tried it and said they would have no idea it was vegan if i hadnt told them. I added mushrooms and onions to the cheesy mix and it came out super yummy! I also put some veg cheese on top! Thank you!
A few friends and I made this not too long ago and it was AMAZING. I've missed lasagna and other cheesy pasta dishes since I've been vegan, and this made me forget all about it cheese! Bravo, this is delicious!
This is the most delicious lasagna I've ever made, vegan or not! My dad thinks meat is a vegetable and he's making this on his own now! Amazing!
Hi. This lasagna was awesome. I have always made traditional meat lasagna up until about a month ago when my husband and myself have turned our eating habits around and started eating vegan. I only had to use 1 jar of the sauce, and I chopped up the spinach leaves into smaller pieces. I only had to use about 1/2 lb fresh spinach leaves. I have to say that I have never been more surprised than I was when we bit into our dinner that evening. What a great tasting lasagna! ;)b
This is excellent. I like to add eggplants and broccoli to it as well.
I'm a mediocre cook on a good day and I managed to make this and it was delicious! It's very easy to make substitutions and alterations in this recipe (I used onion instead of carrot, omitted the nutmeg, only used 1 large jar of pasta sauce, used frozen spinach and had a different pan size, etc).
I only cooked it about 20 minutes and it was warm enough. Also, I added a little shredded fake mozzarella on top.
Great recipe!!
This recipe was delicious. I was unable to find herbed tofu so I bought plain tofu and added my own herbs (basil, rosemary, herbs de provence). I had some zucchini laying around so I added that too. It was so tasty and it fed me for a very long time.
Oh my, this was some yummy goodness! My first time making lasagna, and I couldn't find any no-boil noodles that didn't have egg, but this was amazing. It was a lot less work than I thought it'd be, and it came out perfect! I ended up making five layers, and topping with Follow Your Heart mozzarella. Sooooo good! I will definitely be doing this again. And again. Thanks! :)>>>
Not that this needs any additional reviews but I would have to agree that it was really good. My husband hates Ricotta so I never used to make lasagna for him. He actually liked this tofu/cream cheese mix. I try to only buy the non-hydrogentated Tofutti cream cheese which I can ONLY get at Wholefoods so far. Seemed kid pleasing enough too.
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