Vegan Lasagna II Recipe - Allrecipes.com
Vegan Lasagna II Recipe
  • READY IN hrs

Vegan Lasagna II

Recipe by  

"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 Edit and Save

Original recipe makes 2 to 3 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2008

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. Awesome, awesome! Looking forward to leftovers for lunch tomorrow...

 
Most Helpful Critical Review
Jun 02, 2003

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.

 

16 Ratings

Nov 26, 2002

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 adding a heaping teaspoon of corn starch to the tofu mixture before putting it in the microwave. Otherwise, worked out very well.

 
Jan 04, 2011

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.

 
Jan 02, 2009

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, but I may season some fake "burger" meat and include it in this recipe the next time I make it (to try something new).

 
Mar 23, 2009

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.

 
Apr 22, 2011

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 garlic and added 1 tsp of wheat-free tamari, and an extra tsp. of Italian herbs to the tofu mixture. My 11 year old son approves this recipe :)

 
Sep 10, 2011

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. Love this!

 

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Nutrition

  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 62.2 g
  • 20%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 1705 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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