Recipe by jessica
"This lasagna is VERY good and is also a vegan recipe."
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1 1/2 cups
4 (14.5 ounce) cans
chopped fresh basil
ground black pepper
1 (16 ounce) package
chopped fresh basil
ground black pepper to taste
3 (10 ounce) packages
frozen chopped spinach, thawed and drained
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 a soft tofu instead. :)
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 tomatoes with spinach. Some changes I would consider are: using (seasoned) spaghetti sauce instead of the whole homemade-sauce-with-stewed-tomatoes business; also I thought about possibly mixing some vegan imitation sour cream with the tofu to try to get a more creamy consistency; it also needs more spices (maybe some vegetable soup mix with the tofu?). I also thought there was WAY too much spinach in this. Note, this did taste better on the second day, but it still needs some changes for my tastes.
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 browned for 5 min--to the sauce. I also decided not to defrost the frozen spinach because I thought that it would add moisture, and I only used one 14oz bag. To the tofu mixture to add some zest and nutrition, I added about two heaping tablespoons of white miso and about 3/4 cup of nutritional yeast.
This lasagne turned out perfectly moist and very flavorful!
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 additional tomatoes for a serving sauce, as it is a bit dry without it. In this sauce I simply used 2 additional cans of stewed tomatoes, about 2 teaspoons of garlic powder, a crushed clove of garlic and some salt and pepper. It was great!
Also, this recipe can probably serve 12 people, so cook accordingly!
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 me a lot longer than times afterward. I guess i just had to get the hang of making lasagna :)
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 well, especially with my vegan roommate, who went so far as to call her mom in FL (we're in NYC) to tell her how great it was. My veggie friends really liked it too, as did I. I added a drop of liquid smoke to the "ricotta," which I think made it taste more like cheese. good if you are looking for a substitute that tastes like dairy. Worth the prep time.
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 all, I was able to freeze it in individual portions, and it reheats in the oven beautifully!
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 carry, its great, expesnive but a little adds tons of flavor and B vitamins
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Lasagna I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 142
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