Cheesy Lasagna
(found on vegweb.com)
Ingredients:
1 tablespoon olive oil
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
8 ounces carrots, sliced and steamed
1/4 cup canned low-sodium vegetable broth
16 ounces herbed tofu (I used a 10 oz. package.)
8 ounces vegan cream cheese (I used organic cream cheese.)
2 tablespoons lemon juice
1/8 teaspoon nutmeg
1/4 cup nutritional yeast, optional (I did not use this.)
12 lasagna noodles, cooked (The package I bought had 11 noodles.)
2 to 3 (15 ounce) cans tomato sauce (I used 2.)
1 (16 ounce) bag spinach leaves
2 to 3 (14 ounce) jars spaghetti sauce (I used one 25 oz. jar.)
Directions:
1. Preheat oven to 375 degrees F. Add olive oil to a large skillet, place overmedium-high heat until hot. Add parsley and garlic, saute for 1 minute. Addcarrots and veggie broth; simmer uncovered for 5 minutes.
2. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cookover medium heat stirring constantly until the vegan cream cheese starts tomelt. Stir in nutmeg. Add nutritional yeast if you'd like it a little bit morecheesy! Remove from heat; keep warm.
3. Place 3 lasagna noodles in bottom of an 11" x 7" bakingdish (I used a 9"x13" pan). Spread tofu mixture over top, place 3 noodles on top of that, and spreadtomato sauce and spinach on top of those. Repeat process until all noodles areused up. Top with spaghetti sauce. (I was nervous how it would taste not having any cheese on top, so I added a little bit of shredded mozzarella cheese. However, it was not necessary. The lasagna was so excellent that the other flavors overpowered the cheese, so it didn't make a difference whether it was there or not.)
4. Cover and bake for 15 minutes. Uncover and bake an additional 20 to 30minutes until it is thoroughly heated. Usually a lasagna takes about 45 minutesto cook thoroughly.
The website quoted, "This is the best lasagna I have ever made or had, or non-vegan... it issuperb... your non-vegan friends will be wowed!". I completely agree! We LOVED this lasagna! It is sooooo good....so good "you want to lick your plate" good! I prepared the dish earlier in the day and put it in the refrigerator. That helped make dinner easy later that night, when we just threw the pan in the oven. :) We added a green leaf lettuce salad to our dinner, as well as homemade garlic bread (smart balance olive oil butter and garlic on top of a millet/flaxseed bagel). Hope you enjoy!!
(found on vegweb.com)
Ingredients:
1 tablespoon olive oil
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
8 ounces carrots, sliced and steamed
1/4 cup canned low-sodium vegetable broth
16 ounces herbed tofu (I used a 10 oz. package.)
8 ounces vegan cream cheese (I used organic cream cheese.)
2 tablespoons lemon juice
1/8 teaspoon nutmeg
1/4 cup nutritional yeast, optional (I did not use this.)
12 lasagna noodles, cooked (The package I bought had 11 noodles.)
2 to 3 (15 ounce) cans tomato sauce (I used 2.)
1 (16 ounce) bag spinach leaves
2 to 3 (14 ounce) jars spaghetti sauce (I used one 25 oz. jar.)
Directions:
1. Preheat oven to 375 degrees F. Add olive oil to a large skillet, place overmedium-high heat until hot. Add parsley and garlic, saute for 1 minute. Addcarrots and veggie broth; simmer uncovered for 5 minutes.
2. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cookover medium heat stirring constantly until the vegan cream cheese starts tomelt. Stir in nutmeg. Add nutritional yeast if you'd like it a little bit morecheesy! Remove from heat; keep warm.
3. Place 3 lasagna noodles in bottom of an 11" x 7" bakingdish (I used a 9"x13" pan). Spread tofu mixture over top, place 3 noodles on top of that, and spreadtomato sauce and spinach on top of those. Repeat process until all noodles areused up. Top with spaghetti sauce. (I was nervous how it would taste not having any cheese on top, so I added a little bit of shredded mozzarella cheese. However, it was not necessary. The lasagna was so excellent that the other flavors overpowered the cheese, so it didn't make a difference whether it was there or not.)
4. Cover and bake for 15 minutes. Uncover and bake an additional 20 to 30minutes until it is thoroughly heated. Usually a lasagna takes about 45 minutesto cook thoroughly.
The website quoted, "This is the best lasagna I have ever made or had, or non-vegan... it issuperb... your non-vegan friends will be wowed!". I completely agree! We LOVED this lasagna! It is sooooo good....so good "you want to lick your plate" good! I prepared the dish earlier in the day and put it in the refrigerator. That helped make dinner easy later that night, when we just threw the pan in the oven. :) We added a green leaf lettuce salad to our dinner, as well as homemade garlic bread (smart balance olive oil butter and garlic on top of a millet/flaxseed bagel). Hope you enjoy!!
Yumm sounds delicious! I will have to try it.
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