Vegan Lasagna II

Vegan Lasagna II

14

"Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna."
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Ingredients

1 h 30 m servings 427 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1705 mg
  • 68%

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. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
  3. In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
  4. In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
  5. Bake 45 minutes in the preheated oven.

Reviews

14
  1. 17 Ratings

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Most helpful positive review

Very good! I sauteed a chopped onion with the garlic. Then I added a dash of nutmeg, a liberal sprinkle of vegan 'Parmesan', and a can of artichoke hearts, minced, to the spinach mixture. Awesom...

Most helpful critical review

I tend to love vegetarian food. This was just awful. I mean, HORRIBLE. No flavor, no taste. Texture was awful. My husband actually spit his into the sink. Horrible.

I tend to love vegetarian food. This was just awful. I mean, HORRIBLE. No flavor, no taste. Texture was awful. My husband actually spit his into the sink. Horrible.

Very good! I sauteed a chopped onion with the garlic. Then I added a dash of nutmeg, a liberal sprinkle of vegan 'Parmesan', and a can of artichoke hearts, minced, to the spinach mixture. Awesom...

Very yummy vegan recipe. Even my daughter ate it (and she's not a fan of spinach). I modified the recipe by making sure to drain the spinach very well before adding it to the tofu, and by ad...

This was a great base of a recipe, but it is NOT truly vegan unless you use egg-free pasta. Instead, try layering sauted vegetables between the tofu.

It's hard to discover a classic recipe made to suit vegans. My friends raved about this dish, including my non-vegan/vegetarian ones. I couldn't get enough of it myself. I made no changes to it,...

I haven't tried this recipe yet but a nice alternative to noodles zuccini sliced longways. Just remember it makes the lasagna a little more wet so you may want to use a firmer tofu.

Very easy to make completely vegan & also gluten-free by simply using gluten-free noodles. Like another reviewer, I added 1 cup of chopped onion to the mushrooms & garlic. I also doubled the gar...

Just had this for dinner and it's wonderful!!! Of course, I have to tweak recipes so I added a zucchini and put half of the spices in the tomato puree and the other half in the mix, as directed....

Very light lasagna. Great taste.