How to make it

  • 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!

Reviews & Comments 4

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  • annieamie 12 years ago
    Excellent recipe! Can't wait to try it!
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    " It was excellent "
    tayakate ate it and 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.
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  • althearandolf 13 years ago
    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. ^^
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  • bunnyrock 13 years ago
    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.
    Was this review helpful? Yes Flag

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