My Favorite Lasagna
Last night I had the pleasure of having dinner with a group of people taking a Civil Rights Tour through the South. The menu for the night was barbecued pork sandwiches and pork-and-beans, the idea being to give them a little taste of local cuisine (which revolves around pork, apparently). The only problem: Several of the 30 participants were vegetarian. When the planners of the dinner realized this, a call went out for vegan dishes, and I was happy to oblige with my potluck standard, Easy Spinach and Mushroom Lasagna.
I've been making this recipe for years, and I can't bring myself to change it. I keep thinking I should do something to fancy it up, but it's my daughter's all-time favorite food, so I never want to risk ruining a batch. (This is a kid who has written several essays this year about her love for lasagna; her hero is Garfield.) Recipes for vegan lasagna abound, and I'm sure you can find fancier, richer tasting versions, but for sheer easiness of preparation and basic yumminess, this one can't be beat. You don't need to pre-cook the lasagna noodles, and you can make it super-easy by using jarred spaghetti sauce.
Easy Spinach and Mushroom Lasagna
(printer-friendly version)
1/2 lb fresh mushrooms, sliced
1 tsp. chopped garlic
2 tbsp. water
2 26-oz jars of spaghetti sauce (or your favorite pasta sauce)
9 lasagna noodles (regular lasagna noodles, uncooked)
Soy Parmesan (optional)
Sliced black olives (optional)
Filling:
10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.
Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
Preheat the oven to 375 degrees.
Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.
The lasagna seemed to be a hit at last night's dinner. The pan returned home empty (and not just because E. ate 4 pieces!) I regret that I never got the opportunity to find out who the vegetarians in the group were, but it felt good just to know that they were there.
posted by SusanV at 8:36 AM
78 Comments:
Do you use oven-ready noodles or regular noodles?
"The menu for the night was barbecued pork sandwiches and pork-and-beans, the idea being to give them a little taste of local cuisine (which revolves around pork, apparently)." Oh, man, this makes me laugh. Over my spring break (I'm in college) I went to Georgia with Habitat for Humanity and over half the meals provided for us were ham or some other incarnation of pork. Ugh, vegetarian = iceberg lettuce (w/ non-vegan dressing). Thank goodness for peanut butter and Clif Bars! It's awesome that you could help out some fellow vegetarians :)
Out of curiosity, why do you recommend not using silken tofu? I usually use firm silken for lasagna and it comes out ok. Does non-silken hold up better? If so, I'll be making the switch :)
This is my favorite dish too (Plus I'm a HUGE Garfield fan -- E has good taste!), but I have a hard time getting the tofu paste to spread on the noodles. It's always a pain, and I end up glupping it all over, and sorta spreading it with my fingers. It's really messy.
I use regular whole-wheat noodles in mine, and they cook up scrum-diddly-umptous.
(I'll add olives next time, that's not in the recipe on your site, if I recall correctly...)
Susan, this sounds delicious! [My younger son was a major Garfield fan, too.] How cool that you got to provide the vegan dish for this event!
Kourtney--Use the regular lasagna noodles. They work perfectly.
Sarchan--Allow me a mini-rant. I'm wondering if it is only in the South that people involved in progressive social or political causes forget to provide vegetarian food. I don't want to sound like I equate vegetarianism with liberalism; I know that all vegetarians aren't liberal, and certainly all liberals aren't vegetarian. But it's always seemed to me that there is usually a higher percentage of vegetarians involved in social action groups than there is in the general population. Yet, here in Mississippi especially, people involved in these groups completely forget to provide vegetarian dishes most of the time.
[end of mini-rant]
On a side note, my brother and sister-in-law work for Habitat in Georgia. :-)
Monkey Eat Food--I like the texture of regular tofu much better for lasagna because it's much more like ricotta (to me) than silken. It does seem to hold up better and is less watery.
Shawn, that's exactly why I like to use uncooked noodles in this. I drop the filling by the spoonful, and then spread it out. If the noodles are cooked, this gets even more tricky to me! (True, I've added the olives since I posted the recipe to the site. I guess I did make it a little more fancy, LOL.) Glad you like the recipe!
Hi Karina! Actually, there were 3 different vegan dishes, which was fortunate since there were so many people. I did hear a couple of people express relief that the non-meat dishes were there.
Thanks to all of you for your great comments and questions. And GARFIELD FANS UNITE! :-)
super timely! my husband has been bugging me for lasagna, but i just can't bring myself to make a traditional version since he is pre-diabetic. i'm going to try this recipe and replace the noodles with layers of spinach or zucchini (when it comes in season). thanks for posting! looks delish!
I just came in via Harmonia's. Your food sounds so good and blog is so beautifully laid out. I'll be back for more.
Hey mipmup, that's how I make it for myself, with zucchini or lasagna instead of noodles!
Welcome, Pearl! Thanks so much for stopping by, and I hope to hear from you again.
Does zucchini hold up and not turn to slime? I love zucchini, but really don't like eggplant. I have tried the eggplant version quite a few times, and have to poke it down with a fork.
I always worried that the zucchini would get to mushy to be good. I hope I'm wrong! (Please let me know before I try it and ruin a whole batch)
Thanks a ton!
argh, of course I meant "too" mushy...
Hey Shawn--Zucchini holds up, but of course it doesn't have the "bite" that pasta does. Click here to see how I've made it with zucchini in the past. I think that after I wrote that recipe I tried doing it with uncooked slices of zucchini and they worked too, but a little more watery.
It does look really good. I must admit that as much as I like lasagna, I have never thought of making my own. Silly as that is, I wasn't much of a cook in my pre-veggie days and then I thought it was intimidating. Looks like that's really changing! I have to try this one:)
i was just wondering why you choose to use "reduced fat" tofu most of the time. i realize that this is called "fat free vegan" however you mentioned that you still eat avocados and nuts and stuff, and it is more accurately "oil free". since the fat in tofu is naturally occuring and you realize that good fat is very important to your diet, why do you choose to use the reduced fat stuff? i don't mean to sound offensive; i'm just curious!
Hi anonymous--That's a fair question. I guess I'm used to specifying low-fat tofu for those who follow an even lower-fat diet than I do. And, since tofu is a processed product, I'm not convinced that the fat in it is as healthy as the fat in nuts or avocado. Even so, I have to confess that most of the time I use regular, full-fat tofu. I used to be able to get a really excellent low-fat tofu, but I can't always find it now. Instead, I prefer the regular tofu I get at an Asian market for about half the cost of supermarket tofu.
Was that too much information? :-)
This looks like the lively discussion place, so I'll sneak in a question here - I posted it in the ratings spot, but there's no action there. When I try this yummy looking recipe, and want to rate it, I'm confused about the number of stars - it looks like we can give a recipe 1-10 stars, but then there's the heading "5 Star Recipes" and I don't think I've seen any that were more than 5. So if it's a 10, do I give it a 5?
Signed, Confused
P.S. With no cheese, does this recipe please even the non-vegan members of the family? I hope?????
Hi Carrie--I apologize about not seeing your comment on the message board (I actually saw and answered it earlier today). I'm actually notified by email whenever someone posts here, so it is a good way to get your questions answered quickly.
About the ratings: Hi Carrie--Yes, the top score is 5. It's confusing, but it breaks down this way--
when you give a recipe a 10, 5 stars show
when you give a recipe a 9, 4 1/2 stars show
when you give a recipe a 8, 4 stars show...and so on
Basically, your score is double the number of stars. It is confusing, and I might look into changing that.
About the lasagna: I've had lots of complements on the lasagna whenever I've served it to meateaters. I usually bring this to potluck events because it travels well and it looks like "normal" food to non-vegs. People are often confused and think that it must have cheese!
Hooray - now that that's cleared up, I'll get busy rating a few recipes I've tried. I love your site, and I've enjoyed trying some of the recipes. Thanks for your quick response.
Carrie
In answer to my own question above, I've served this to three non-vegetarians so far, and none of them noticed that it was different from our usual spinach lasagna recipe (made with cottage cheese and some mozzarella). This is truly amazing! I think it's actually better than the usual recipe. Way to go, Susan!
HI! that recipe seemed delicious, not to mention healthy. I was just wondering... i'm not from the US and the tofu i can buy here are the ones soaked in water. If i use that, should i press the tofu to release the water from it?
And we have the ordinary lasagna noodle, that almost always needs to be coooked first before layering it into the pan. Or can i use this uncooked when putting in pan? Will that work the same as the no cook lasagna noodle i've been reading about?
Carrie, I'm so glad you and the non-vegetarians liked it! Thanks for posting.
~~my~~, it sounds like you've got everything you need to make this. The water-packed tofu is perfect; you don't have to press it--just dry it off a little. And the regular noodles are exactly what I use. This recipe uses enough sauce to re-hydrate them during during cooking. No need for special lasagna noodles!
thank susanv!
i just made this tonight and it was really delicious! i've made a vegan lasagna before but wasn't too impressed. i made some modifications with onions instead of garlic (because i didn't have any on hand)and it was very tasty! thank you for this awesome recipe!
Tried this recipe this the other night and we loved it! I am a long time vegetarian and new vegan and this goes to the top of my potluck and dinner lists. I used brocolli and onion instead of mushrooms and it worked great. I also used whole wheat lasagna noodles which sometimes come out tough in dishes like this, but they were amazing! Thank you for this quick and tasty recipe! I really am enjoying your blog.
Michelle
I had an eggplant, some zucchini and some Vegan Gourmet mozzarella that were all getting long in the tooth.
I roasted the eggplant and zuch and sauteed some portabello mushrooms and used them as part of the layers.
I also used only 1 jar of sauce and thinned it with 1 cup of water (I have kidney disease so I have to limit sodium and potassium) and it tasted fantastic. I think this is a great basic recipe with lots of room for improvisation.
I've enjoyed all of your recipes that I've tried and my meat eating husband likes them too. Keep up the great work.
Hey i just used your lasagne recipe tonight and just to let you know we all really enjoyed it! im turning more and more vegan by the day and am always on the lookout for classic recipes, so nice one!
Milford x
Hi Milford--That's terrific! Thanks for letting me know.
I saw this post when it originally published, when I was unhappy with my lasagna attempt, and now I see someone on another blog bring it up again. I am now ready to take a try at lasagna again, this time Susan's uncooked noodles will be my recipe. The noodles is the part I didn't like about lasagna before.
I made it last night for my picky parents and the three of us polished off the whole tray. I left out the mushrooms and it was still awesome, but i'm curious to try it out next time. Great blog!
Hi Susan, I just want to stop by and tell you I made your lasagna. I added some zucchini and used fresh spinach because that is what I had on hand and it is wonderful. Thanks for sharing your wonderful recipe. I linked your page in my post. Keep on cooking!!!
Hi,
I was considering making the following for a potluck cookout with 50 to 200 people going to the event ...
Easy Spinach and Mushroom Lasagna
http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html
Questions I have are ...
1.) How many servings would you recommend cutting the lasagna into?
2.) It will be an hour's drive to the event, and the eating may not take place for hours after arrival. So would it be best to make it the night before and bring it from the refrigerator in a cooler, as opposed to trying to bring it warm and ready to eat?
3.) I am not sure what arrangements might exist or not for heating up dishes. Does it taste good at cool temperatures, or at room temperature? Or would it be highly advisable to heat it?
I like your website! And nice pictures!
Thanks!
William, I usually cut the lasagna into about 12 pieces. But they are not huge pieces.
Can you find out whether or not there is a way to heat it? I would be afraid to let it sit around at room temperature for hours, but if that is the only option, it would be safer to use a cooler. I like lasagna hot or at least at room temperature rather than cold, but I would put safety over taste in this case.
A question regarding the noodles: if using whole wheat noodles, should they be cooked a bit before layering in the pan? It seems like they may not soak up the liquid as easily as regular white noodles.
Thanks!
I've never made it with whole wheat noodles, but if you're worried then yes, try cooking them a little first.
Just a note: I have made it with Dreamfields low-carb lasagna and it came out fine without cooking it first.
I use whole wheat lasagna noodles and never precook them. They fully cook by absorbing (mostly tomato) liquid during the baking. Just layer them into the mix right out of the box. By absorbing loose liquid, they keep your lasagna from getting slushy.
This was superb! I used fresh spinach and a cabarnet marinara sauce with baby portabella mushrooms. Also used soy-deli nigri style firm tofu which worked real well for pho-ricotta in consistency. 5 stars here, thanks Susan!
This was terrific. My Husband didn't even know it was tofu instead of cheese!
Cut it up and froze some for later.
I came across your blog yesterday, and found this lasagna recipe. I have been promising my fiance a lasagna for ages, and conveniently never got round to it seeing how bad i am in the kitchen! But reading this recipe, and having some tofu that needed using up, I decided to give it a go.
And...considering my lack of cooking skills...what a success! I even got adventurous in making up for ingredients I lacked. I omitted the mushrooms, and made my own tomato sauce with canned tomato, puree, a splash of red wine vinegar etc. Yummy!
We both thoroughly enjoyed our dinner, so thank you!!
One question: I found it incredibly hard to blend the tofu - I ended up removing it from the blender, mashing it with some soy milk, and then trying again. It took a fair bit of extra liquid. Is this right? My blender may be the problem (it is old), but I wondered whether there is anything else you could suggest?
ruthemily
Hi ruthemily, I'm so glad to hear the lasagne was a success! About the tofu, I strongly suggest using a food processor instead of a blender, if you have one. If you don't, then mashing it with a potato masher is really good enough.
Would rice pasta work in this recipe? I love the idea of not having to cook the noodles beforehand, but I can't have wheat...
Thanks alot! I miss lasagne!
I am allergic to dairy and my husband is a new Vegan, so this recipe really appealed to me. When I made it, I didn't have the right size pan, so the filling just seemed too intense. Not sure why it's so hard to find a 9x12 pan, but I picked up a 9x13 and will try it again. I used whole wheat noodles and did NOT pre-cook them. They were perfect.
Do you suggest more layers of noodles to mellow out the filling? Or is it really just a matter of proper distribution?
What I really liked is the leftovers; the noodles got that fantastic, crusty texture and were even better the next day.
Thank you for this recipe. I thought I'd never eat lasagna again!
Thanks so much for this recipe! I'm always on the lookout for "normal-sounding" vegan dishes and invariably wind up here! I have problems with fat tolerance and absorbtion so your recipes are wonderful! I will be trying this ASAP!
I came to your site originally, looking for a veggie red beans and rice recipe - and loved what I found. I've also tried the tofu jamabalaya - and thought it was delish. So, when I wanted to make a veggie lasagna, I thought this would be a perfect place to come - and I was not disappointed. Since I'm not actually a vegan (just vegetarian) I was a little apprehensive to try this recipe. (I struggle removing cheese from my diet.) But, it sounded so good, and I loved everything I tried in the past, that I was willing to give it a shot. Now, I'll be using this recipe instead of the vegetarian one I was using before. Thank you, for all the time and energy you put into this blog!
I wanted to mention, (though I don't want to add fuel to the fire) that I have lived in California my entire life - and never had a problem with social functions not having a vegan friendly meal. In fact, most of the time, I can actually get an entirely raw meal. So, I think you might be right about it being your location.
It is so good to finally find a Vegan recipe for Lasagna. I have looked and looked on all the "recipe" sites and they all have Cheese, and eggs.
I don't eat either, so I just kept on Googling and found this recipe for Vegan Lasagna and I am really looking forward to trying it out on my family in Feb. for my 57th birthday party. I am the only Vegan in the family, but it is 'MY' birthday, they will have to eat what I cook this time,the way I want to cook it too.
Thanks for all the good looking recipes and I can't wait to try them out.
I look forward to finding more and more here, and will be back often to see if there are new ones too.
Thanks again.
Oh man, I know you've had this recipe up for a while, but I finally got around to making it this weekend for a party of all non-vegans. They loved it! Thank you, thank you, thank you! Deeeelicious stuff.
This is probably the dumbest question ever but would you explain how you thaw the frozen spinach? Should it be drained? And if I use raw spinach, do I need to cook and/or drain it first?
If you're not opposed to microwaves, just set the whole spinach "block" in a bowl and microwave it for a minute or two. Then unwrap it and squeeze the package to get out as much liquid as you can. (It's not necessary to get it all out or to even have it completely thawed.)
Without a microwave, I would just set it out on the counter for an hour or two before using. Then proceed with the squeezing. :-)
I am making this tomorrow for dinner.
Should I cook the raw spinach first?
I am supposed to drain the firm tofu, yes?
Can this be a make-ahead dish? I would like to assemble the lasagna tonight and then put in the fridge and bake it for tomorrow's night dinner? What changes would I need to make? Cook it longer covered?
Thank-you!
Spinach--no need to cook first.
Tofu--yes, drain off the liquid but no need to press it.
Make-ahead--Definitely! Take it out of the fridge about an hour before you want to cook it. Bake it the same length of time.
Enjoy! :)
Enjoyed it!
Hi Susan!
This recipe is fantastic! Super easy thanks to the Cuisinart, and a great way to sneak in vegetables. I might even add a few more mushrooms next time since I doubt my mushroom-hater fiancé will notice. Per my usual, I added a bit of balsamic vinegar to the jars of Muir Glen tomato sauce. The Tinkyada GF whole-grain brown rice noodles cooked up fabulously and there were no undercooked/crunchy parts. I'll have to buy a case of these noodles after I move.
My only idea for next time is to add roasted vegetables to the top tomato sauce layer, similar to Karina's Lasagna or the way you added sliced olives.
All my friends were jealous when I brought this for lunch - and shocked when I told them it was vegan and gluten-free. I've passed on the link to several friends. Most of all, I like how this lasagna does not cause me to feel like I swallowed a lead ball, like ricotta-containing lasagna.
By the way, Mary Frances recently made a soy-free vegan spinach and mushroom lasagna where the "cheese" is made of beans. I thought you might be interested if you had not seen it already.
Thank you so much for this wonderful recipe that I am sure I will make time and time again!
By the way, do you know whether a cooked version of this recipe freezes well? It'd be great to be able to make to and have "fast food" later on.
Wow, this recipe was amazing! I've always been a super picky eater and never ate any of the lasagna my mom used to make before I turned veg. I tried this out tonight for dinner and it was DELICIOUS! the whole family loved it and couldn't believe that it was vegan (they're all omnivores). Everyone went back for seconds.
Thanks for the great recipe!
Thanks for the wonderful recipe!
I found your website earlier this week looking for vegan lasagna and decided to try this tonight. I haven't had lasagna for ages (since my vegetarian days) and this is such a great and easy recipe.
It's in the oven right now, and I just can't wait for it to come out to try it.
Great blog by the way. I will be stopping by and trying other recipes for sure.
This does slightly frustrate me living in Atlanta and going to a very socially active University with a lot of progressive action groups - and to answer a lot of the same question regarding these groups providing vegetarian and vegan fare -
YES yes yes.
I have been part of six (6) groups that have had some sort of event that revolved around meeting and food, even in large groups, and there was always a strong consideration for veggies and vegans.
Southern progressives aren't these thoughtless hicks.
I'm vegan, and I rarely, if ever, feel ostracized.
Maybe I'm just hanging out with the right people?
Georgia State and Agnes Scott associations have strong, progressive considerations for veggies and vegans.
This was an anomaly to not have veggie considerations.
Do you have any recommendations for veganizing this recipe for butternut squash lasagna? Thanks, Susan!
~M, assuming you don't want to go the easy route and use vegan cheese, here's what I would do:
I'd prepare the squash and the filling basically the same way, though you know I'd reduce the oil and margarine (not butter). You can prepare that white sauce with non-dairy milk and add a little nutritional yeast instead of the Parmesan (or you could take the sauce from my eggplant parmesan and double it). Then I would just omit the cheese on top and sprinkle it with green onions.
How does that sound?
Hi Susan,
Thanks for your help. Sorry, but I messed up and left you the wrong link (you can remove it). What I wanted was a lasagna that replaced the noodles with slices of butternut squash. Do you think that I should pre-cook the squash or that it will cook in the sauce? And otherwise, should I just follow the recipe for your eggplant lasagna version?
Thanks so much!
I made this lasagna for valentine and it was perfect. I've tried making vegan lasagna a few times since I became vegan and they were all good, but this one was the best, really.
Hi Susan-
What type of vegan Parmesan do you like to use?
Hi, Susan-- I haven't been able to find a vegan Parmesan. The ones I've found all have casein... which one do you use? :)
Kristen, lately I haven't been buying vegan parmesan--it's too much money for too little flavor. The only kind around here is made by Soymage; it's in a purple can with Vegan in big letters across the front. You should be able to buy it online.
Susan-- I went to my local co-op and they had some cheap parmesan called Parma!. You are right about it not making that much of a difference. :)
I have to say I'm amazed at how easy & quick your recipe was. An omni friend and I whipped it up and let it bake while we went out for coffee.
It's also perfect to set up ahead of time so it makes a great gift.
Thank you so much!!
Hi!
I stumbled into this recipe from the group Food Photography on Vox. I just was curious as to what kind of noodle sheets you use for this lasagna. Can you recommend any good brands that are egg free?
Many thanks!
Welcome, Xenona. I use the plain, dried lasagna noodles that you find with the other dried pasta in the supermarket. In this recipe, they don't have to be boiled first. I've never found any store-bought fresh noodle sheets that don't have egg in them.
Hope you'll stick around and explore!
You know what's crazy good? Well, just leave the lasagna pasta in the cupboard. Then make your lasagna dish as usual, but substitute a thin layer of uncooked pancake batter for the layer of lasagna. This can also be done with cornbread batter (leave out the sugar, please! LOL). It's super yummy and it gives the dish a very soft and moust feel because the pancake batter soaks up those yummy cheeses and the sauce. Numma numma numma!
Do you have nutrition info for this? I am planning on trying it soon. I've started weight watchers and I think this receipe looks delicious (along with a lot of other ones on your site)
Also, could I substitute Whole Grain noodles in for the regular ones?
The nutritional breakdown really depends on the exact ingredients that you use. I've figured it out using the spaghetti sauce that I use most often (which is lighter than most, but not the lightest you can buy) and with regular (not reduced-fat) tofu. I've just added the analysis to the recipe, along with a link to a printer-friendly version.
I haven't used whole grain noodles, but I see no reason why they wouldn't work. I would try to check them to make sure they're fully cooked and give them more baking time, if necessary.
For Core dieters, I think you could make this core if you make your own sauce and use whole wheat noodles. Or, instead of noodles, try it with slices of eggplant or zucchini; it's a very light meal that way.
Hi Susan,
I love your site! I'm a vegan newbie, so I need to know... what is nutritional yeast? I went to Whole Foods & bought the Marmite, but I don't think it's the right thing. Can you help me out?
Looking forward to making the Lasagna
Thanks, Dali
Yum! I'm a newbie as well. This sounds wonderful! I had to order nutritional yeast. I couldn't find it anywhere. I even tried our Harry's Market.
Soon, I'll be trying this and will share a link to this yummy idea.
Thanks,
Just Deb
What can I say but YUMMY! I made this over the weekend and it was wonderful! I'll be posting about it sometime this week.
Fabulous recipe and easy!
Just Deb
Hi susan!
I'll start off by saying I am a new found vegan and I am really loving it. I have made some of your recipes and have really enjoyed them! the only problem is I have a severe allergy to soy, chic peas, and all nuts. I am having some problems finding substitutes since so many things contain soy (especially for meat substitute) I've heard about seitan but the ones in the stores have some soy in them.. they also have chic peas which i cant eat either. I use rice milk, and rice cheese, but I'm not sure if they will have the same effects
HELP!!!!!!
-Synthia
What can I say except 'YUMMY'
This is wonderful. I did press the tofu and it was fine.
I love this and I will be making it again. :-)
Deb
i have to start off by saying WOW!!
this was certainly delicious!! I decided to make it with thin sliced zuchinni instead of the lasagna noodles. The zuch. absorbed the flavors beautifully! i absolutely recommend this for anyone who needs to cut back on calories.
Also, Since there is a soy allergy in my house, I put the spinach in the food processor with crushed sunflower seeds!! It gave it a nice crunch and is a great filling!
thanks susan!
Thanks so much for this recipe! I made it for my omni bf and myself and we both loved it so much! He kept saying that it was the best lasagna that he had ever tasted and I am happy to have such an easy recipe that makes such a great impression!
I make a similar lasanga, but I like that yours has the spinach in the tofu mixture. When I make it, I also add some italian seasonings to the tofu mixture, and top it off with Macadamia nuts. I know they aren't as low fat, but I crush them up pretty well (with a knife, not in the food processor, I think that would be too fine) and they brown up beautifully. I'm excited to try it next with the spinach, and maybe some zucchini... now I'm getting hungry!
Thanks so much for this site - great recipes. I started looking at the site for the lowfat goddess dressing, and I just couldn't stop checking it out!
oh how I wouldn't have started this if I'd have known we not had foil in the house. I've been trying to uncurl the top lasagna with my fingers and ended up burning myself. SOBS!!! Oh well, I'm sure it'll be tasty tomorrow anyway when I reheat it.
Made this lasagna last night and I must say it was the best home-made lasagna...vegan or not vegan...that I have ever had. I have a very reluctant 8 year old eater in the house, who is "allergic" to vegetables, and she had two servings...could hardly believe it. Again, thank you for such wonderful recipes and the generosity in sharing them!!
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