Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan " Meat & Cheese" Spinach Lasagna Recipe
    Lost? Site Map

    Vegan " Meat & Cheese" Spinach Lasagna

    Vegan " Meat & Cheese" Spinach Lasagna. Photo by Ganesha

    1/3 Photos of Vegan " Meat & Cheese" Spinach Lasagna

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    flitenrs's Note:

    The spinach "ricotta cheese" mixture is made with firm tofu and vegan cream cheese. It tastes rich & the white layer looks beautiful when served. Very easy to prepare and not runny like so many other vegetarian lasagnas seem to be. Very well received by non-vegans.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Spinach Ricotta Cheese mixture

    Directions:

    1. 1
      In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsley and saute for a few more minutes.
    2. 2
      In a bowl, combine saute pan contents with well-squeezed/drained tofu and vegan cream cheese.
    3. 3
      Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.
    4. 4
      Cover bowl and let sit in fridge for at least 30 minute,preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).
    5. 5
      Heat "ground beef" crumbles in pan with some of the tomato sauce, about 1/2 to 1c.
    6. 6
      Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.
    7. 7
      Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.
    8. 8
      Cover with foil and bake at 400°F for 30 minutes, and uncovered for another 10 minutes.
    9. 9
      Let sit for 5+ minutes before serving.

    Browse Our Top Pasta, Rice and Grains Recipes

    Ratings & Reviews:

    • on July 21, 2008

      55

      OMG This so good! The best lasagna I have ever tasted. Our home consist of one vegan, two vegetarians, and one meat eater, and we all absolutely loved this dish. The meat eater just raves about this dish and has no idea it's vegan.....it's pretty funny! The "cheese" mixture is to die for, I'm thinking what else I can use it in.....maybe stuffed manicotti? Try it, I guarantee you will not be disappointed.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2007

      55

      This was definitely the best vegan lasagna I've ever made. The filling was very rich and creamy, not runny. I pressed the water out of the tofu with a weight while I cooked the onions and mushrooms. (I also left out the spinach, but would probably weight it, too.) Also, I assumed "tomato sauce" meant plain, unseasoned sauce -- next time I will use a more flavorful spaghetti sauce. Great dinner, and even better leftovers.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2006

      55

      Superb lasagna. The "cheese mixture" (first 9 ingredients) is so good it's hard not to eat it all up before the noodles are done cooking. Wow! Thanks flitenrs.

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

    Read All Reviews (8)

    Advertisement

    Nutritional Facts for Vegan " Meat & Cheese" Spinach Lasagna

    Serving Size: 1 (167 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 147.9
     
    Calories from Fat 25
    16%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 393.4 mg
    16%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.8 g
    15%
    Protein 11.3 g
    22%

    The following items or measurements are not included:

    vegan cream cheese

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites