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