nutritional information

Per 2-x-3-inch slice:

  • Calories: 508
  • Protein: 33 g
  • Total Fat: 19 g
  • Saturated Fat: 3 g
  • Carbohydrates: 60 g
  • Sodium: 817 mg
  • Fiber: 13 g
  • Sugar: 10 g
Vegan

Ultimate Vegan Lasagna

Ultimate Vegan Lasagna

Serves 8

This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.
FILLING
  • 2 tsp. olive oil
  • 2 medium onions, chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 10-oz. bag fresh baby spinach
  • 2 12-oz. pkgs. firm tofu, drained
  • 1 8-oz. pkg. vegan cream cheese
  • ½ cup chopped fresh basil
  • ¼ cup nutritional yeast
LASAGNA
  • 5 ½ cups Speedy Red Sauce
  • 12 uncooked whole-wheat lasagna noodles
  • 12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
  • 1 cup shredded mozzarella flavor rice or soy cheese (3 oz.)

1. To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.

2. Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.

3. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

February 2009

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comments

made this tonight and substituted for what i had... i'm a vegetarian, so cheese doesn't bother me. i used regular cream cheese and cheddar/jack for the top. also used dried basil and no sausage. this is absolutely amazing considering i had it all just sitting in the cupboards lol. thanks for this!

Jessie Herrington - 2013-01-16 06:17:35

For any worried about the nutritional yeast like Lisa, it's actually rife with nutrients (B vitamins, protein, iron, etc) and adds a 'cheesy' taste. It's super healthy and delicious and actually not like bread yeast at all. Look it up ;). I would say it is absolutely necessarily in this dish. I add more than the recommended amount of nutritional yeast, and also a squirt of plain yellow mustard or a squeeze of fresh lemon and a small spoonful of white miso paste. To me, that really makes it taste tangier/more like cow cheese. I've won over a lot of omnivores with this dish!! I recommend adding more than the amount of sauce if you like a wetter lasagna, and it also helps the noodles cook. And definitely roast your red bell peppers in the oven instead of buying the expensive inferior jarred kind! Takes an hour BUT it's a cinch and no prep time...

Roxy - 2013-01-09 19:53:23

The "ricotta" is delicious, but i didn't have good luck with the raw noodles cooking. i put it back in the oven, so hopefully they'll cook more!

Amanda - 2012-07-16 20:57:47

Very good, vegetarians, vegans and meat eater alike loved this dish...I think next time I will use half the amount of tofu and use a little more sauce. Rather than mixing the sauteed spinach with the filling in the food processor, I might just layer the spinach instead.

Yellowberry - 2012-04-15 01:35:27

This recipe is delicious! I didn't use any " meat" and added sautéed zucchini and mushrooms as another layer.

Lisa - 2012-01-23 18:29:43

Try looking in whole foods for brown rice lasagna noodles - tinkyada is the brand - if you can't find them in a store near you, then don't fret - they're are available online.

Re: bry - 2011-12-01 14:17:24

My 13 month old is allergic to dairy and egg...not a vegetarian myself I am trying to revise our way of eating. What is the yeast for? Can this be eliminated or substituted?

Lisa - 2011-11-09 17:39:36

My 13 month old is allergic to dairy and egg...not a vegetarian myself I am trying to revise our way of eating. What is the yeast for? Can this be eliminated or substituted?

Lisa - 2011-11-09 17:39:35

amazing! I love this recipe which is included in their new cookbook.

amelia - 2011-10-18 21:08:38

i would like to make this recipe for my gf but i need it to be gluten free can any1 give me any ideas please :) thank you

bry - 2011-10-10 23:33:15

I'm a real lasagna connoisseur, and this is on my top three favorites!

Love - 2011-04-09 04:36:03

Yummy mummy. Not the Ultimate as is, but close. Needs more veggies and reordering of layers. I add a layer of grated carrots, a layer of mushrooms, and sometimes zuchinni. Fresh kale works well instead of spinach. Needs more sauce than the recipe makes. Tofurky Italian sausages are great on top of this, as is Follow your Heart Mozzarella. Make this with the garlic bread in the same issue!

katna - 2011-03-16 11:35:26

I made this recipie without the cheese, and in place of sausage I used smart crumbles meat. Very delicious :)

Pamela - 2010-09-27 13:25:47

This is HANDS DOWN the best vegan lasagna out there. My husband gets excited everytime I make it. I used Daiya cheese and it was great.

Ellie - 2010-06-30 09:58:54

I think that I am going to make this tonight. It sounds delicious. Thank you for the recipe.

Alin - 2010-01-20 21:41:25