Recipe

Cheesy Vegan Lasagna Recipe

	Althearandolf / All my dishes 2 years, 7 months ago This is the most delicious lasagna recipe I have ever made. I've altered it from one I found on VegWeb, to make it more tasty, in my opinion. Vegans and meat-eaters alike will ADORE this dish! Prep:20m Cook:40m Servings:6	Althearando
	delicious blowyourmindgood vegan lasagna

Does this look good? Yeah! / Nope

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tayakate

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Ingredients

2 jars of Vegan Spaghetti Sauce

9 ounces of Fresh Spinach

1/2 lb. Organic Carrots (usually half a small bag)

1/2 cup chopped fresh Parsley and Basil, mixed

4 cloves minced garlic

1/4 cup Veggie Broth

1 block of Tofu (firmness doesn't matter, but preferably soft)

8 ounces of Vegan Cream Cheese

2 tablespoons Lemon Juice

1/8 teaspoon Nutmeg

12 Lasagna Noodles

1/4 cup Nutritional Yeast

Olive Oil

Directions

Cook your lasagna according to the package directions.

In a food processor, chop your carrots until they are completely broken up and diced (NO chunks!)

In a skillet, heat your olive oil, and then saute your garlic, parsley and basil for about one minute.

Add your carrots and veggie broth, simmer uncovered for about five to seven minutes.

Add tofu, vegan cream cheese and lemon juice, stir well. This is your "cheese". Stir over medium heat until it starts to become melty.

Add your Nutmeg and Nutritional Yeast, stir and simmer for a few more minutes.

Remove from heat and set aside, but KEEP IT WARM!

Put the Spinach in your food processor and chop it until it is a very fine consistency.

In an 11x17 baking pan, lay a layer of sauce down over the bottom, make it very thin, you don't want to use up all of your sauce here.

Lay down noodles until the bottom has a layer of noodles.

Spread fake cheesy stuff over that.

Spread spinach over the cheesy stuff.

Spread sauce over the spinach.

Repeat until you have finished your layers, spread sauce on top.

Cover with foil, leave room on the top for a bit of rising.

Bake at 375 degrees F. for 40 minutes to an hour, depending on your oven.

Uncover and bake an additional 5 to 10 minutes.

Let it cool and firm on top of your stove, serve, and enjoy!

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Comments

bunnyrock 2 years, 7 months ago said:
This looks lovely. Have you thought about making a nut cheese instead of a store-bought vegan cream cheese? Raw Food cookbooks like Raw Food Real World or Charlie Trotter's Raw have some remarkable versions that are awesome in a lasagne.

althearandolf 2 years, 7 months ago said:
The recipe is really so perfect (to me anyway) as-is in flavor that I haven't wanted to alter the 'cheese' at all, to be honest, but maybe I will try it sometime. ^^

tayakate 2 years ago said:
This recipe is delicious. My very non- vegan family had no clue they were eating. They also didn't realize there were vegetables in there. It was very easy to make. It will definately be a regular family meal.