Vegan Lasagna I

Vegan Lasagna I

102

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

2 h 30 m servings 511 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

102
  1. 131 Ratings

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Most helpful positive review

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

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...