My mother-in-law is awesome! Last night she made me vegan lasagna, so yummy. The first time she made it for me was the first time she met me. It was also only about a year into my being vegan. I had not had the guts to try vegan lasagna because I was so tied to what lasagna taste like to me. Well, my mother-in-law rocked it! I went home after that visit and made the recipe my own. Here is my version of vegan lasagna.
2 TBL Olive Oil
1 large onion, diced
8 oz sliced mushrooms
One med zucchini, diced
1 bunch spinach, washed and chopped
5 cloves garlic, minced
½ C. Vegetable Broth
1lb Firm Tofu
1 TBL Lemon Juice
8 oz Vegan Cream Cheese
3 TBL Italian Seasoning
½ tsp garlic powder
Salt and pepper to taste
¼ C. Nutritional yeast
¼ cup red wine
2 Jars Spaghetti Sauce
1 box lasagna noodles
Heat oil in skillet, add onion and mushrooms, sauté for about 3 minutes until they start to soften.
Add Zucchini and sauté one more minute.
Add garlic and spinach, turn off heat and cover. Set aside.
In a large bowl combine tofu, veggie broth, Italian seasoning, garlic powder, salt and pepper and Nutritional yeast. Mix well.
Add Cream cheese and sautéed veggies and mix well.
In a 9×13 pan pour ½ a jar of sauce. Lay uncooked noodles in pan to cover the bottom.
Pour the rest of the jar of sauce on noodles.
Layer with 1/3 of the tofu and veggie mixture.
Place more noodles on top of this.
Pour wine into empty sauce jar and shake to clean out jar. Pour on noodles then add ½ jar of sauce and spread around.
Layer with ½ the remaining cheese and veggie mixture.
Add another layer of noodles, sauce and cheese and veggies.
Cover with aluminum foil and bake 30 minutes.
Remove the foil and cook 15-30 minutes more until the noodles are soft.
Let lasagna sit for 5-10 minutes before serving.
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