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    You are in: Home / Recipes / Amazing Vegetarian or Vegan Lasagna Recipe
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    Amazing Vegetarian or Vegan Lasagna

    Amazing Vegetarian or Vegan Lasagna. Photo by mersaydees

    1/2 Photos of Amazing Vegetarian or Vegan Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    35 mins

    1 hr

    Enjolinfam's Note:

    This lasagna is low in fat and is much better for you than most lasagna recipes. This recipe started with the back of a lasagna noodle package recipe, but has been altered to a vegetarian or vegan recipe along with other alterations. Many of our friends (most of them not vegetarian or vegan!) request this dish from my husband for get-togethers or parties. It’s always gone in minutes. Many times we use fresh Asia Eggplant in place of spinach as it is in abundance here in Asia and in our opinion tastes better.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook lasagna noodles according to the package directions.
    2. 2
      Saute onion and garlic in oil until tender. Add vegeburger or gluten.
    3. 3
      Stir in speggetti sauce and parsley; simmer for 5 minutes.
    4. 4
      Combine tofu and spinach and yeast flakes (if using eggplant instead, don’t combine with tofu. Instead slice eggplant into thin pieces and set aside).
    5. 5
      Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish (our baking dish was bought in Asia and doesn’t have the measurements listed, but it’s big).
    6. 6
      Place on layer of (3-4) noodles (slightly overlapped) on top of the sauce. Add another layer of sauce (can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it).
    7. 7
      Repeat the last step until you get to the middle layer (usually there are 3-5 layers total depending on the depth of your pan).
    8. 8
      In the middle layer the tofu & spinach (or layer the tofu and then add another layer of eggplant on top). Then continue with the previous layering of sauce & vegemeat and noodles.
    9. 9
      The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top.
    10. 10
      Bake for 1 hour at 350 degrees F or 180 degrees Celsius.

    Ratings & Reviews:

    • on December 28, 2008

      55

      Delicious! My DH loves this lasagne. And the look on his face was priceless when I told him that in place of ricotta it was firm tofu! :) Thanks, Enjolinfam! Made for Vegetarian Recipe Swap #5.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2008

      55

      Made this up to take over to a neighbor couple, but it was actually a trial run to see how it suit my vegetarian son & DIL! It turned out GREAT, & I'll be making it another time just for the family here! Even used a homemade meatless pasta sauce, & that made it even more special for us! I did leave out the yeast flakes, but the parmesan cheese is definitely not optional around here, even if I did gift most of it to the neighbors! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my Vegetarian groupmates in the Vegetarian/Vegan Recipe Swap 5]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Amazing Vegetarian or Vegan Lasagna

    Serving Size: 1 (138 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 218.9
     
    Calories from Fat 69
    31%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.4 g
    7%
    Cholesterol 5.8 mg
    1%
    Sodium 477.9 mg
    19%
    Total Carbohydrate 25.2 g
    8%
    Dietary Fiber 3.3 g
    13%
    Sugars 5.6 g
    22%
    Protein 12.8 g
    25%

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