nutritional information

Per 2-x-3-inch slice:

  • Calories: 508
  • Protein: 33 g
  • Total Fat: 19 g
  • Saturated Fat: 3 g
  • Carbohydrates: 60 g
  • Cholesterol: mg
  • 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 vegan 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

Please note that lasagna noodles have egg in them. Thetefore not vegan. Looking for lasagna noodles that do not have egg in them

Lucia Thurman - 2014-07-13 23:42:37

This is one of my favorite Vegan Recipes!

Courtney - 2014-06-27 17:12:34

so yummy! I used Daiya cheese which was great. I omitted the vegan cream cheese and added lemon juice and extra garlic. I also added a layer of sautéed mushrooms. I sautéed pressed garlic, roughly chopped crimini mushrooms with rosemary until the water was absorbed. I served it to a meat eating crowd and all loved it.

jackie - 2014-05-04 02:36:39

Lasagna and red sauce

Kymm - 2014-02-14 06:00:45

Can I make this ahead and freeze it?

Dawn - 2013-12-11 00:05:45

Xxxo

Michelle - 2013-11-20 02:49:22

Vegan Lasagna the best one

Patty - 2013-11-12 05:08:48

Loved it! I used only 14 oz (one package of tofu) and a full bag of Daiya cheese. I also added very thinly sliced heirloom tomatoes to the first sauce layer. I think I will add the Morningstar Farms veggie crumbles next time, and perhaps reserve the spinach saute for a layer. My 3 year-old and meateater husband had seconds!

Rachel - 2013-11-04 01:22:25

Wow I would to cook that

Kayla Jackson - 2013-09-15 20:43:19

It was really good, heavy though, but that's what lasagna is meant to be. I found that the filling was a lot so it was really creamy and messy and the pasta kind of got lost in the middle. Also it was so tall I had to skip the last layer. Another thing I didn't like was the after taste of the vegan cream cheese.

Elisabetta - 2013-07-21 18:14:37

Yum-my

Lisa Bryan - 2013-07-11 20:09:21

The lasagna turned out really good!!! I agree with the previous comments in using more sauce since I like it saucier too. I used Daiya mozzarella cheese and soy crumbles and it turned out fantastic. Will be making this again.

Jenifer J. - 2013-07-07 05:12:51

This lasagna was fantastic. My son loved it and it is a great way to get my son to eat tofu. I loved the sauce although next time I will make more sauce because I really love a saucy lasagna. I can even use this sauce for my homemade pizza simply by pureeing it. I'm not a strict vegetarian so I still used real cheese. I subbed goat cheese for the cream cheese & I added carrots for a bit of a crunch. For other cooks, the trick w/ the noodles is to purchase no boil noodles and make sure they are completely covered in sauce.

Jennifer Marschel - 2013-06-08 02:15:12

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