vegan lasagna recipe.?

Question

Does anybody know a good vegan lasagna recipe?

Answer 1

1 (16 oz.) oz pack uncooked lasagna noodles
1 10 oz pack frozen chopped spinach, thawed and drained well

Sauce (combine)

2 28 to 32 oz jar spaghetti sauce (no meat or cheese)

Filling:

1 to 2 pounds medium tofu, drained, but do not squeeze out the water. Put tofu in food processor or blender to mix. You want it about the consistency of cottage cheese so you may need to add some soy milk to thin.

Add the following:

soy milk (as needed--see above)
1 tsp. dried oregano
1 tsp. dried parsley
1/2 tsp. dried basil
1/8 tsp. garlic powder
(or as much spices as you want--taste and decide)

Preheat oven to 350°F.

To assemble lasagna, spread 1 cup of the sauce on bottom of a 9x13" pan. Top with 8 uncooked noodles, then 1 cup of the sauce. Next, spoon 1/2 of the tofu mixture over noodles and top with all of the spinach (if using), add 1 cup of the sauce. Repeat. Press down firmly. Spoon remaining sauce over noodles, making sure noodles are entirely covered. I put the noodles in three rows going down and one row across the top. This makes cutting easy, just put a sharp pancake turner between the rows of noodles and cut. The noodles you lay across the top are too long, just break off about an inch or two of the noodle. I use the extra broken pieces to add to the top layer as there is never enough noodles as for the other two layers.

Bake 40 minutes, covered. Uncover and bake 20 minutes.

A meatless and cheeseless lasagna that even your mother could love.
The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

Tomato Sauce:

2 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
6 oz. can tomato paste
Three (28-oz.) cans peeled plum tomatoes, chopped with juices reserved
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (optional)
Salt and ground black pepper to taste
Lasagna:
1 Tbs. salt
1 lb. dry uncooked eggless lasagna noodles
2 (16-oz.) packages firm tofu, drained
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt and ground black pepper to taste
For the sauce, in large, heavy saucepan, heat oil over medium heat.
Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes.
Add tomato paste and cook, stirring, for 1 minute.
Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour.
Season with salt and pepper.
Meanwhile, bring large pot of water to boil.
When water boils, add salt and noodles.
Cook until al dente, about 12 minutes, stirring occasionally.
Drain, rinse with water and drain again.

Preheat oven to 400 degrees.
Crumble tofu into medium bowl.
Add garlic, basil, parsley, salt and pepper.
Stir until well blended.

To assemble, spoon about 1 cup sauce over bottom of 13- by 9-inch baking dish. Add layer of noodles and top with one-third tofu mixture.
Spoon over about 1 1/2 cups sauce and top with another layer of noodles.
Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles.
Top with remaining tofu mixture and 1 cup sauce.
Cover with foil and bake 30 minutes.
Remove from oven and let stand about 15 minutes before cutting and serving.
Serve with remaining sauce. Makes 12 servings

Answer 2

vegetarian lasagna:
2 pkg frozen spinach
2c. small curd cottage cheese
2 eggs
1/2 c. Parmesan cheese
mix eggs, add cheeses then set aside
large can of spaghetti sauce(your choice)
use cooked lasagna noodles or the kind un-baked
shredded mozzarella cheese(2 cups but more is better)
now layer: spaghetti sauce, lasagna noodles, spinach mixture, mozzarella till you are out of ingredients.
top with mozzarella bake at 350 degrees covered with foil for 30 minutes then uncovered till bubbly ( about 10 to 15 more minutes)
you can add fresh basil, oregano or a dried Italian seasoning to spinach mixture.

Answer 3

2 (14 ounce) packages firm tofu, well-drained
1/2 cup fresh basil, chopped
1/3 cup fresh Italian parsley, chopped
1/3 cup pine nuts
2 garlic cloves, peeled
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon sugar
1 tablespoon olive oil
4 medium zucchini, cut into 1/2 inch slices (about 3 cups)
5 cups marinara sauce (the best you can find)
16 no-boil lasagna noodles
extra virgin olive oil (for drizzling on each serving)

Preheat oven to 350 F degrees. Coat a 13x9 baking dish with cooking spray.
Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).
In food processor, combine tofu, basil, parsely, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese.
In large non-stick skillet, heat oil and saute the zucchini on medium-high heat just until they're tender (about 3 -5 minutes).
Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.
Layer as follows:.
1/2 of the tofu mixture.
1/2 of the zucchini mixture.
Layer of noodles.
Remaining tofu.
Remaining zucchini.
1/2 cup marinara sauce.
Layer of noodles.
Remaining marinara sauce.
Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving.
Drizzle olive oil on each serving.

If you want to try others, here are some nice sites:

http://www.recipezaar.com/r/168/205

http://vegetarian.allrecipes.com/az/VeganLasagna.asp

http://vegetarian.allrecipes.com/az/VeganLasagnaII.asp

http://www.cookingcache.com/vegetar/veganlasagna.shtml

http://www.cdkitchen.com/recipes/recs/24/VeganLasagna70529.shtml

http://www.families-first.com/hotflash/recipes/vegan-lasagna.htm

Hope those help. They are all said to be "vegan", not "vegetarian". Enjoy! :)

Answer 4

(m)

Tomato Sauce

2 Tbs. Olive Oil
1 Cup Chopped Onion
3 Cloves Garlic, minced
6 oz can tomato paste
3 (28 oz) Cans peeled plum tomatoes, chopped keeping juices
1/2 Cup fresh Basil
1/2 Cup fresh Parsley
1 1/2 tsp. dried Oregano
1/2 tsp. dried Red Pepper Flakes
Salt & Pepper
Filling

2 Lbs. Tofu
2 Cloves of Garlic
1/4 Cup chopped fresh Basil
1/2 Cup chopped fresh Parsley
Salt & Pepper
Pasta

1 Lb. Uncooked eggless lasagna noodles
What you do

Sauce
In a large, heavy saucepan, heat oil over medium heat. Add onion and garlic, stir often, until onion is soft. Add tomato paste, stir about a minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt & pepper.
Bring a large pot of water to boil, add salt & noodles. Cook according to package directions. Drain, rinse with water and drain again.
Crumble tofu into a bowl. Add garlic, basil, parsley, salt & pepper. Stir until well blended.
Preheat oven to 400.
Assemble
Spoon about 1 cup of sauce over the bottom of a 13 by 9 inch baking dish. Add a layer of noodles and top with 1/3 of tofu mixture. Spoon about 1 1/2 Cups of sauce, then follow with another layer of noodles, another 1/3 of tofu mixture, another 1 1/2 Cups of sauce. Then another layer of noodles, top with remaining sauce & tofu mixture.
Cover with foil and bake 30 minutes. Remove from oven and let sit for 15 minutes before cutting & serving. If you have any extra sauce, put it in a serving bowl on the table.

Answer 5

try this melt 2sticks of butter add some flour to make a paste like mixture add about a quart of milk stir intill thick like gravey in a different bowl mix some spinage shreeded carrots chopped onions add some garlic powder onion powder italian seasoning 2 eggs (if you can eat them) mix this up layer your noodles then vegie mixs and so on pour gravey mixture over your layers and bake at 300 for about 1/2 hour i seldom measure when iam cooking so youll have to test flavor as you go hope this will work out for you

Answer 6

Take a regular lasagna recipe and replace the meat with cooked spinach or zucchini. Make sure you use A LOT of cheese! Yum!

Answer 7

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 8

i don't know the recipe, but i have tasted it.


It had lots of portobello mushrooms instead of meat. It was terrific.