Happy Monday folks,

Welcome to Move Over Meat Monday!  I was looking through the popular recipe section of vegweb and came across the following one for lasagna.  This happens to be one of my FAV dishes, and have made a couple versions of vegan lasagna myself.  The following recipe got nothing but RAVE reviews on the site, so it definitely sounds worth a spin!  So if you're in the mood for italian..give the following recipe a try and let me know how it goes!!  Note: for those of you out there that are thrown off my the use of tofu used in the dish, do NOT fret, they way the recipe is written seems like it's more for texture purposes for the cheese and you are sure to just taste the vegan cream don't let that scare you!

INGREDIENTS (use vegan versions):

1 tablespoon olive oil

1/4 cup fresh parsley, chopped

2 cloves garlic, minced

8 ounces carrots, sliced and steamed

1/4 cup canned low-sodium vegetable broth

16 ounces herbed tofu

8 ounces vegan cream cheese

2 tablespoons lemon juice

1/8 teaspoon nutmeg

1/4 cup nutritional yeast, optional

12 lasagna noodles, cooked

2 to 3 (15 ounce) cans tomato sauce

1 (16 ounce) bag spinach leaves

2 to 3 (14 ounce) jars spaghetti sauce

Preheat oven to 375 degrees F. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute. Add carrots and veggie broth; simmer uncovered for 5 minutes.

Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until the vegan cream cheese starts to melt. Stir in nutmeg. Add nutritional yeast if you'd like it a little bit more cheesy! Remove from heat; keep warm.

Place 3 lasagna noodles in bottom of an 11" x 7" baking dish. Spread tofu mixture over top, place 3 noodles on top of that, and spread tomato sauce and spinach on top of those. Repeat process until all noodles are used up. Top with spaghetti sauce.

Cover and bake for 15 minutes. Uncover and bake an additional 20 to 30 minutes until it is thoroughly heated. Usually a lasagna takes about 45 minutes to cook thoroughly.


  1. Thanks C! This is a somewhat novel approach to vegetarian lasagna. When I think of vegetarian, I always assume sliced zucchini, sliced squash, sliced eggplant and the like. The thought of a simple tomato & cheese based lasagna intrigues me.

    Thank you for sharing. I haven't made lasagna in quite some time and you've just given me the nudge that I needed. :)

  2. Hi Chucky!

    I'm so glad you are diggin' this recipe as much as I's a definite spin on ones I've made or tried in the past. Let me know when you make it and thanks for reading!


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