Reviewer:

Reviewed: Feb. 15, 2012

I made this for Valentine's Day dinner, and my family loved it. I did make some modifications: added a tsp of sugar to the simmering sauce, left out the mushrooms, used fresh kale instead of frozen spinach (I steamed it lightly in the microwave and added some garlic salt). **I don't see where this recipe says to drain and press water from the tofu, that seems like a critical step... I used firm tofu, and I added some Italian spice, nutmeg, pepper, and nutritional yeast. I topped the lasagna with vegan cheese when it was nearly done cooking, and returned it to the oven to melt. Delicious!

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5 users found this review helpful

Reviewer:

Momi

Cooking Level: Intermediate

Home Town: Adak, Alaska, USA

Living In: Fairfax, Virginia, USA

Reviewed: 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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6 users found this review helpful

Reviewer:

TxRedC

Reviewed: Apr. 21, 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 :)

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8 users found this review helpful

Reviewer:

garbo215

Reviewed: Dec. 29, 2010

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.

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11 users found this review helpful

Reviewer:

Khoward

Reviewed: Mar. 20, 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.

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10 users found this review helpful

Reviewer:

nursechic85

Reviewed: Jan. 2, 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).

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11 users found this review helpful

Reviewer:

Summer

Cooking Level: Intermediate

Living In: Columbus, Indiana, USA

Reviewed: Dec. 5, 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...

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15 users found this review helpful

Reviewer:

Tegan Mally

Home Town: South Haven, Michigan, USA

Reviewed: May 5, 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.

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23 users found this review helpful

Reviewer:

KIMBERLYANDKEITH

Reviewed: Jul. 5, 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.

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15 users found this review helpful