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Vegan Lasagna I

Vegan Lasagna I

  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
jessica

jessica

This lasagna is VERY good and is also a vegan recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 69.9g
  • 23%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1074 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
  2. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
  3. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
  4. Preheat the oven to 400 degrees F (200 degrees C).
  5. Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
  6. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
  7. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
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Reviews

kmilti
298

kmilti

12/19/2003

I read all the reviews and I then read the recipe. The reason why the lasagna is coming out dry is due to the firm tofu the recipe calls for. (ie: the firmer the tofu, the dryer the lasagna) Try a soft tofu instead. :)

peacedragon
172

peacedragon

6/25/2006

I read the reviews for this recipe and because a few of them said it was dry and perhaps a bit bland, I did the following: I added dried oregano and soy sausage--broken into small pieces and browned for 5 min--to the sauce. I also decided not to defrost the frozen spinach because I thought that it would add moisture, and I only used one 14oz bag. To the tofu mixture to add some zest and nutrition, I added about two heaping tablespoons of white miso and about 3/4 cup of nutritional yeast. This lasagne turned out perfectly moist and very flavorful!

PALLISON14
88

PALLISON14

12/10/2003

This was quite good -- and this is coming from a carnivore! :) My Vegan friends loved it, and my "meat and potatoes" wife also found it quite good! My only advice is to stew some additional tomatoes for a serving sauce, as it is a bit dry without it. In this sauce I simply used 2 additional cans of stewed tomatoes, about 2 teaspoons of garlic powder, a crushed clove of garlic and some salt and pepper. It was great! Also, this recipe can probably serve 12 people, so cook accordingly!

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