Community Pick
Vegan Veggie Lasagna
photo by Izy Hossack
- Ready In:
- 1hr 55mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 8 ounces lasagna noodles, cooked and drained
- 1⁄2 cup tomato sauce
-
Tofu Mixture (from How it all Vegan)
- 14 ounces extra firm tofu
- 1⁄4 cup soymilk
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 small onion, minced
- 2 cups spinach, chopped
-
Veggie Mixture
- 1⁄4 cup olive oil
- 1 medium sweet red pepper, julienned
- 8 ounces fresh mushrooms, sliced
- 2 small zucchini, cut into 1/4 inch slices
- 2 medium carrots, sliced very thin (or shredded)
- 1 1⁄2 cups of your favorite tomato sauce
- 1⁄2 cup water
directions
- Preheat over to 350 degrees.
- In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
- Stir in the chopped spinach and set aside.
- In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
- Stir in the tomato sauce and water.
- Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
- Cover bottom of lasagna pan with 1/2 cup tomato sauce.
- Layer with lasagne noodles, trimming to fit, if needed.
- Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
- Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.
Questions & Replies
Reviews
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This was fantastic! I was very impressed by the consistency of the tofu/soy mix and how much it resembled ricotta. The only thing I did differently was use whole wheat noodles, which I soaked first before baking. Consequently I also used different sauce to water amounts (according to the package), but it still turned out wonderfully. :)<br/>UPDATE - I made this again with no-boil noodles, and the top noodles were a bit too crispy. Next time, I'll cover the dish with foil for the first 15 min.
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This was so scrumptious! I only made a half recipe, just in case it wasn't a hit, but now I wish I had just gone ahead and made the whole pan. I didn't use the zucchini or the mushrooms (forgot to get zucchini last time at the market and I don't like mushrooms), but added extra onions, carrots, and peppers. I also added crushed red pepper for a bit of heat and Field Roast's Veggie Italian Sausage (just one to a half recipe so probably around 2 for the full recipe) to the veggie mixture. Because I don't normally carry soy milk in the house, I used almond milk, but it didn't seem to make a difference and often doesn't in many recipes. I used brown rice lasagna noodles that went just perfectly with all the flavors. Just remember to cook the noodles for around 2 minutes less than the time on the package and lay them out on a plate or pan while preparing the layers or they get a little stuck together and harder to manage. I have never been that crazy about ricotta cheese in lasagna (even before my vegan lifestyle), but this tofu/spinach mixture was much lighter and tastier, in my opinion. I can imagine this will be the most delicious leftovers tomorrow:)
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I made this for my parents, brother and husband- who all eat meat. It got rave reviews! Everyone went in for seconds, and my husband even had thirds. Yum! I used whole wheat noodles and homemade sauce. The only issue I had was I had measured out 8 oz of noodles from a 14 oz box, and I was short a layer. So Next time I'll make the whole box.
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Tweaks
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This recipe is great on it's own. I have vegan friends and she is also gluten intolerant. I used this recipe and substituted 4 zucchini sliced with a cheese slicer instead of the pasta and it doesn't hurt this recipe one bit! Takes 30 minutes longer to cook though. I left out the other 2 zucchini from the veggie mixture.
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