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

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hr 30 mins

    Caroline G's Note:

    Vegan lasagna recipe using tofu and cashews to make a cheesy filling.

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    1. 1
      Combine water, cashews, salt, onion powder, nutritional yeast, garlic powder, and lemon juice in Vitamix and blend until smooth. Set aside.
    2. 2
      Crumble tofu in a bowl. Add in nutmeg, salt, nutritional yeast, garlic powder, and basil and stir to combine. Set aside.
    3. 3
      On medium heat, saute onion, mushrooms, carrot until tender. Add tomato sauce, parsley, and oregano. Salt and pepper to taste. Cook until thickened.
    4. 4
      Spread small amount of sauce on bottom of 13x9 inch pan. Top with 3 lasagna noodles. Cover with more sauce, then ricotta, then cheese sauce. Repeat. Make sure top layer is covered with sauce. Cover pan with aluminum foil and bake at 375°F.

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    Ratings & Reviews:

    • on May 16, 2012


      Boy, this is good. Had to use oyster mushrooms, they were only ones I had available.I also added Daiya Mozzarella shreds. Excellent flavor. Delish......I have made this many times. Everyone likes it, and some say they like it better than regular lasagna. I have also added spinach too.

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    • on January 20, 2009


      This is a vegan's dream come true... Great of the best...everything about it was the "tofu ricotta" and the cashew "cheese"...funny, I hadn't even read the other review first but I too made a double batch of the nut cheese and pour it on top at the end...I also added a bit of green- in my case chopped kale sauteed with garlic and mixed in with the other veggies... made Spaghetti Sauce as the tomato sauce...truly LOVED this winner LASAGNA...made playing "New kids on the Block" - thanks Caroline G!! :)

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    • on January 12, 2009


      This lasagna was sooo good!I made my own sauce,added spinach to each layer,and sprinkled some cajun seasoning on it instead of using salt. I also used oregano instead of basil because I was out of basil. The last thing I did was make some extra "cheese" sauce to pour on top of the lasagna before baking. It gave a wonderful aroma while baking-my house smelled like a restaurant.This lasagna was so delicious that my husband and I almost ate the whole pan!! I call this guilt-free lasagna.Try it.

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    Nutritional Facts for Vegan Lasagna

    Serving Size: 1 (176 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 177.8
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 528.7 mg
    Total Carbohydrate 29.0 g
    Dietary Fiber 3.6 g
    Sugars 4.7 g
    Protein 9.9 g

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