Awesome recipe, but am giving it 3 stars because it could have been better. I didn't have to use all of the tofu mixture-- used 1 lb silken and 1 lb firm tofu. As for the tomato sauce filling, I had a bit of a disaster and for the top 2 layers had to use cans of stewed tomatoes on their own (rather than simmered with the other ingredients), which is probably why it came out so watery even after 40 minutes in the oven. HOWEVER, the next day it is so much better, everything is held together and tastes good, just lacking a particular flavor, maybe soy cheese would help. Over my 3rd tofu layer I sprinkled garlic powder everywhere (yum, that helped.) All stewed tomatoes used were an Italian blend. I also used whole wheat lasagna noodles and am glad it turned out. You definitely do NOT need to use much spinach, I used about half of a 16oz pkg. I've made this once before- a worse experience, and am going to keep making this until I perfect it! PS: non-vegan, tofu hating people can't tell this is made w/ tofu. They like it a lot. :]
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