It’s been a while since I’ve made lasagna. Kyle reminds me of this every month or so. It’s one of his favorite dishes. I went through the HHH archives and although I’ve showed the final products a few times, I’ve only posted a recipe once on the blog (a very long time ago).
You’re due for an update.
And since we are working on cleaning out our pantry and freezer, I figured it was high time I did the damn thang. After all, we had two boxes of noodles, three jars of marinara, and two tubs of vegan cream cheese (in the freezer). And that’s the tip of the iceberg (I have enough pasta to last through two Armageddons).
This is for you guys as much as it is for Kyle and the moving guys. Don’t tell Kyle.
Vegan Lasagna
[vegan]
Ingredients:
- 12 oz. no-bake lasagna noodles* (you could buy the regular noodles, but then you have to cook them first)
- 8 oz. vegan cream cheese (I used FYH brand)
- 50 oz. marinara sauce (approximately 2 jars)
- 14 oz. firm tofu
- 1/4 cup nutritional yeast
- 1 tbsp Italian seasonings (basil, oregano, rosemary, parsley, onion, garlic**)
- salt & pepper (to taste)
- 2-3 cups spinach
*Trader Joe’s makes no-bake noodles (so do mainstream brands like Barilla and Ronzoni).
**To make this low FODMAPs, omit garlic and onion.
Directions:
Mash tofu with Italian spices and nutritional yeast until it resembles a ricotta like texture.
Layer sauce, noodles, vegan cream cheese, spinach, and tofu “cheese” until all the ingredients are gone. Make sure to end with a layer of sauce. Then sprinkle cheese crumbles on top.
Bake for 30 minutes on 375 degrees.
Perfecto! Now that’s amore.
you can use regular noodles. add a bit of water to your baking dish and bake covered for 45-60 minutes then cook for another 15 or so uncovered. the noodles cook that way.
I can’t keep from leaving a comment here!! Just saturday I felt a huge wish of lasagna. I also tought to make it vegan…and maybe I will make it – with differents flavours, why not 😉
My mom is an expert at making lasagna. Since I’m gluten free, I try to make my own version w/ slices of eggplant instead of noodles…but it’s never as good as mom’s!
Delish!! That reminds me, I haven’t made lasagna in ages either 😀
Cool! Usually lasagna is super labor intensive. This doesn’t look too tough! How does vegan cream cheese taste? I’m having trouble imagining it. Do you use tofutti?
Oooh heck I can’t wait to try to introduce wheat back into my diet…cross your fingers for me that my belly doesn’t rebel.
use rice noodles. asian rice paper is a short cut too.
no, i use follow your heart brand. wayyyyy better than tofutti (i think tofutti tastes weird but i heard they just changed the recipe so maybe its better now?)
I haven’t had lasagna in sooo long. This recipe would be delicious with zucchini and/or eggplant layers in there as well! Mmm…
YUM. Making this over the weekend for sure. Thanks for the great idea!