By Ms*Bindy on April 06, 2005
Photo by theAmateurPastryChef
Photo by theAmateurPastryChef
"This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol. However, if you use the no-bake lasagne noodles, those are not vegan, so if that is important to you, then keep that in mind.)"
Serving Size: 1 (373 g)
Servings Per Recipe: 6
"I mixed together the tofu, and veggie mixture in a sauce pan and put it on spaghetti. It was delicious. :D"
"This was fantastic! I was very impressed by the consistency of the tofu/soy mix and how much it resembled ricotta. The only thing I did differently was use whole wheat noodles, which I soaked first before baking. Consequently I also used different sauce to water amounts (according to the package), but it still turned out wonderfully. :)
UPDATE - I made this again with no-boil noodles, and the top noodles were a bit too crispy. Next time, I'll cover the dish with foil for the first 15 min."
"This was so scrumptious! I only made a half recipe, just in case it wasn't a hit, but now I wish I had just gone ahead and made the whole pan. I didn't use the zucchini or the mushrooms (forgot to get zucchini last time at the market and I don't like mushrooms), but added extra onions, carrots, and peppers. I also added crushed red pepper for a bit of heat and Field Roast's Veggie Italian Sausage (just one to a half recipe so probably around 2 for the full recipe) to the veggie mixture. Because I don't normally carry soy milk in the house, I used almond milk, but it didn't seem to make a difference and often doesn't in many recipes. I used brown rice lasagna noodles that went just perfectly with all the flavors. Just remember to cook the noodles for around 2 minutes less than the time on the package and lay them out on a plate or pan while preparing the layers or they get a little stuck together and harder to manage. I have never been that crazy about ricotta cheese in lasagna (even before my vegan lifestyle), but this tofu/spinach mixture was much lighter and tastier, in my opinion. I can imagine this will be the most delicious leftovers tomorrow:)"
"Tastes great!!. I added some hot peppers to spice it up a bit and the whole family liked it. I thought we might miss the cheese--not at all. This recipe is definitely a keeper."
"I made this for my parents, brother and husband- who all eat meat. It got rave reviews! Everyone went in for seconds, and my husband even had thirds. Yum! I used whole wheat noodles and homemade sauce. The only issue I had was I had measured out 8 oz of noodles from a 14 oz box, and I was short a layer. So Next time I'll make the whole box."
"I thought this was very good. I did have to boil another box of pasta, though, because one box was not enough. I decided to leave out the carrots and to julienne the zucchini as well. It looked very pretty. I also added a little red wine to the veggie mixture. Thanks so much for the recipe!"
"This recipe is great on it's own. I have vegan friends and she is also gluten intolerant. I used this recipe and substituted 4 zucchini sliced with a cheese slicer instead of the pasta and it doesn't hurt this recipe one bit! Takes 30 minutes longer to cook though. I left out the other 2 zucchini from the veggie mixture."
"Not only an excellent vegan lasagna.....it's the lasagna I prefer hands down over traditional! I used prego fresh mushroom sauce with a little honey to sweeten, mushrooms, zucchini , carrots, and arugula b/c it's what I had on hand.....deeeeelicious!<br/>I also used Barilla no cook lasagna noodles, and covered it while I cooked to be sure the noodles came out. Yummy!"
"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"
"Loved it! Didn't use tofu or oil, or soymilk."