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This was delicious!! It tasted like there was real ricotta cheese in there! I used wheat noodles and added a green pepper but omitted the mushrooms, garlic and olive oil. I think my pan must have been too big as I was only able to do a few layers, so next time I am going to double the recipe so the slices are nice and thick. It reheated well too! I can't wait to make it again :)

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yayforcookies February 09, 2013

Good recipe. I think next time I'll do more of the tofu mixture (so good). I only did 12 oz of tofu so that could have lead to not feelin there was enough. Next time I'll just get the 16-oz of firm tofu... When I was simmering the veggies/sauce I thought it was too thin so I took the lid off for the last 5-10 minutes which was a mistake cause in the end the lasagna turned out somewhat dry. I also used oven ready noodles, so I did tin foil for the first 20 minutes. But great flavor, the lemon in the tofu mix added a nice zing.

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Cooking Kate latedateda January 26, 2013

Wonderful!

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wnwandkw July 21, 2012

Absolutely delicious!

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raisho May 05, 2012

Great recipe. Another thing to try - sometimes I substitute whole raw swiss chard leaves for the pasta. The layers remain intact, it is a lighter meal, super flavorful! Just make sure to take the bigger, tougher part of the stem off....

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redhedgurrl December 23, 2011

Wow! This really was surprisingly good! I haven't tried lasagna since going vegan, but the tofu mix is actually a very good sub for ricotta, and the veggies make it nice & chunky (we used mushrooms, zucchini, and onion). I was going to try it with Daiya on top but ran out of money ... next time.

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Vegan-on-a-Stick May 19, 2010

I made this just as posted for my vegan friend. We all loved it-- most pleased with the great flavors. thanks for posting!

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Vintner January 27, 2010

Wonderful! I made a half recipe for my vegan daughter and I wish I had made a full pan. The ricotta substitute is just delicious, and the veggies are so flavorful! Much healthier too. And by the way, she loved it! Thanks Ms Bindy.

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Mama Wendy August 29, 2009

WOW! 100x better than meat lasagna. The fake ricotta tasted better than the real stuff!!! I used all the ingredients, but instead of soymilk I used normal skim milk. With the veggies I used 1 tbls of oil, which was perfect. Enhanced the flavors w/o having an oily taste and lower calorie. For the noodles I let them soak for only a few mins (I hate soggy lasagna). Used 1/4 pound mushrooms and 3 zucchinis. I wanted it saucy so instead of simmering it the whole time, half the time was on medium heat with lid. It came out a lot thicker, which I liked a lot more. You weren't lying when you said you need 2+ hours. Well worth the trouble. My brother was fooled by the "riccota" and he even said it was the best he ever had. He never compliments me

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Cookin' Swimmer July 24, 2009
Vegan Veggie Lasagna