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    You are in: Home / Recipes / "cheesy" Vegan Lasagna Recipe
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    "cheesy" Vegan Lasagna

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 31, 2011

      This recipe was amazing! Had it for dinner with guests and everyone loved it! Can't believe a vegan dish tasted this good! And it wasn't heavy like most Italian dishes are. This is the first dish I've made for my new 2 week vegan diet (I have a lot of GI issues and was told to try cutting out meat and dairy) and after eating this dish I didn't suffer any symptoms which was great! Also, I only needed to use about 5 oz of spinach (half a bag) since 16 oz is way too much and there was no room for that much spinach. Also, the recipe said to use a whole box of lasagna noodles which is way too much. The recipe should specify how many noodles to use, so you can save lasagna noodles for next time. You only need to use 9 noodles FYI. :-)

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    • on February 09, 2011

      Wow this was so yummy!! I used roughly 1 cup carrots, 1 cup mushrooms, 2 zucchini, and 1 yellow squash. I didn't use all 16 oz of fresh spinach either. I used baby spinach and probably used about 5 oz, just enough to layer in between the carrot mixture and the sauce. Also, there is no mention in the reciped about what to do with the tofu, so we just assumed you were supposed to process it in the food processor. It turned out to be incredible, especially the 2nd day! It is definitely going to be a regular on our menu! Thanks for posting :)

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    • on December 24, 2010

      This was really good..I did not use lemon juice and I used zucchini instead of carrot. Loved the taste of the cream cheese.And,I had forgotten about the use of nutritional yeast until I found this recipe. My spinach didn't get quite done enough, but I probably used more than called for. I may saute it slightly next time before adding it in..Thanks for the great vegan or vegetarian recipe.

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    • on December 06, 2008

      Although mine did not look so pretty it tasted very good. I used Bob's 100% whole wheat noodles which i think take longer to cook cause they were kind of chewy and the top got burned, but it was still quite delish. The only thing i would change is to use less lemon juice as it had a mildly strong lemon taste.

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    • on November 06, 2008

      I also found this on vegweb. I've made it sooo many times and it's just delicious! I use chopped broccoli instead of the carrot. I am no longer vegan, but still prefer this to regular! And in reference to Chef #618456's review, it is very easy to find egg free noodles these days!

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    • on September 17, 2008

      This is not Vegan as the pasta lasagna sheets contain EGG, which vegans do not eat, so it should be renamed as vegetarian lasagna so as not to cause confusion.

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    • on July 08, 2012

      Great!! For the comment regarding lasagna noodles having egg, I have 3 different kinds of lasagna noodles in my pantry and none of them contain egg.....

      Also I like to use no-cook noodles to make things go even faster. I prefer Barilla no-cook noodles. Great for making lasagna in a jiffy!

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    Nutritional Facts for "cheesy" Vegan Lasagna

    Serving Size: 1 (226 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 321.4
     
    Calories from Fat 98
    30%
    Total Fat 10.9 g
    16%
    Saturated Fat 4.6 g
    23%
    Cholesterol 22.1 mg
    7%
    Sodium 386.2 mg
    16%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 5.7 g
    23%
    Sugars 8.8 g
    35%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    vegetable broth

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