-
-
My review
Vegan Lasagna I
Alison
"This lasagna is VERY good and is also a vegan recipe."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 30 m servings 511Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 135173 Ratings
-
-
-
-
-
Most helpful positive review
5/6/2003
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...
Most helpful critical review
2/1/2004
This recipe was a lot of work. I don't mind that, as long as the end result is fantastic - and this one was not. I did not really like it, it just tasted basically like a big pile of stewed tom...
Most helpful
Most positive
Least positive
Newest
5/6/2003
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...
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 br...
1/22/2002
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 addition...
12/14/2009
I found this recipe to be lovely according to the changes I made. I was happy to find a lasagna recipe that was dairy-fee and egg-free but still had to alter it a little more to fit my food alle...
1/6/2007
I make a lasagna almost identical to this, and it is delicious. use firm tofu, but use silken instead of water packed, then it won't be dry. i also found that my first time making this it took m...
7/27/2001
This is the absolutely best lasagne recipe I have ever made! I tried it while I was removing alot of dairy products from my diet, and this has definitely made my "recipe keeper" list. Best of al...
2/7/2002
I am a vegetarian that loves to cook, and my roommate is a vegan who lives for 5-minute meals and delivery. So I made this for her and two of my close, non-vegan friends. It went over REALLY wel...
11/15/2006
try adding up to 1/2 C of nutritional yeast and several tbl fresh lemon juice to the ricotta to make it taste cheesier.... whole foods sells nutritional yeast in bulk and most health food stores...
2/1/2004
This recipe was a lot of work. I don't mind that, as long as the end result is fantastic - and this one was not. I did not really like it, it just tasted basically like a big pile of stewed tom...