Vegan Lasagna!

48 oz of homemade spaghetti sauce (or 2-24oz jars)

14 oz. chopped spinach

2-3 carrots julienned

1/4 c chopped fresh parsley

2 cloves minced garlic

1/4 c veggie broth

12 oz. firm silken tofu

8 oz. Tofutti brand “Better than Cream Cheese-herbs and chives”

2 Tbsp Lemon juice

1/8 tsp nutmeg

1 box Lasagna noodles, cooked

1/4 c nutritional yeast

Steam carrots, set aside.  Saute parsley and garlic for 1 min.  Add steamed carrots and veggie broth; simmer for 5 mins.  Add tofu, vegan cream cheese and lemon juice, nutritional yeast; stir well.  Stir in nutmeg.  Remove from heat.

Line casserole dish with a little sauce, layer noodles, tofu mixture, spinach and sauce; repeat layers until all ingredients are used.  Cover and bake 15 mins at 375.  Uncover and bake an additional 20-30 mins until thoroughly heated.

Any vegetables can be added to this dish.  I have used mushrooms and grated zucchini in addition to the carrots.  Just be sure to adjust the amount of sauce used so it doesn’t get too dry.  I like my lasagna on the saucier side 😉

7 responses to “Vegan Lasagna!

  1. Pingback: Vegan Lasagna Mmm!! « Plant Based Diet Adventures

  2. Pingback: Corn Fritters With Tomatillo Cilantro Dipping Sauce..How YUM does this sound??! « Plant Based Diet Adventures

  3. petit4chocolatier

    Wow! Sounds delicious! I have not had tofu in a long time and never have thought about putting it in lasagna. Carrots, veggie broth, and Tofutti Brand, oh my!!

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