Vegan Meat Cheese Spinach Lasagna Food

VEGAN " MEAT & CHEESE" SPINACH LASAGNA

Steps:

• In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsley and saute for a few more minutes.
• In a bowl, combine saute pan contents with well-squeezed/drained tofu and vegan cream cheese.
• Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.
• Cover bowl and let sit in fridge for at least 30 minute,preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).
• Heat "ground beef" crumbles in pan with some of the tomato sauce, about 1/2 to 1c.
• Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.
• Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.
• Cover with foil and bake at 400°F for 30 minutes, and uncovered for another 10 minutes.
• Let sit for 5+ minutes before serving.

COTTAGE CHEESE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Spray a 13x9 pan with cooking spray.
• In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
• Mix well.
• In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
• Repeat the layers.
• End with sauce on top.
• Pour the 1 cup of water around the edges of the lasagna.
• Cover tightly with aluminum foil.
• Bake for 1 hour and 15 minutes.
• Remove from oven.
• Let stand covered for at least 15 minutes.

"CHEESY" VEGAN LASAGNA

Steps:

• Slice carrots and steam, set aside. Saute parsley and garlic for 1 minute in an oiled pan. Add carrots and veggie broth; simmer uncovered for 5 minutes. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until "cheese" starts to melt. Stir in nutmeg and nutritional yeast. Remove from heat; keep warm.
• Place 3 lasagna noodles in bottom of 11x7 baking dish. Layer carrot mixture, noodles, tomato sauce and spinach until done. Top with spaghetti sauce. Cover and bake 15 minutes at 375 degrees. Uncover and bake an additional 30 minutes until thoroughly heated.

THREE CHEESE SPINACH LASAGNA

Steps:

• Pre hear oven to 180c.
• Grease lasagne pan.
• Spread some of tomato sauce on bottom of dish.
• Lay lasagne sheets on top of sauce.
• Spread half riccotta cheese on top.
• Spread a third of the mozzarella and a third of the cheddar cheese.
• Lay half of the spinach on top of cheeses.
• Spread some more of the tomato sauce on top and repeat.
• Finish with lasagne sheets and top with remaining mozzarella and cheddar cheese.
• Bake in oven for 40 minutes.

FOUR CHEESE SPINACH LASAGNA

Steps:

• Heat oven to 350 degrees.
• Cook lasagna noodles to al dente, about 8 minutes.
• Drain noodles & hang to dry separately (so they do no stick to one another).
• Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling.
• Add thawed & drained frozen chopped spinach and cook for a few minutes.
• Remove spinach from heat and allow to cool.
• Mix together beaten egg, ricotta, goat cheese, ½ cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper.
• Spread bottom of 9 x 13 inch baking dish with about ½ cup of tomato sauce.
• Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping.
• Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles.
• Spoon ½- ¾ cup of tomato sauce on top of cheese/spinach mixture.
• Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce.
• On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and ¼ cup of Parmesan or Romano.
• Bake in pre-heated oven, uncovered, for 40 minutes.
• Allow cooked lasagna to cool for 25 minutes before cutting and serving.

VEGAN LASAGNA I

Steps:

• Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
• Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
• While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
• Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
• Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.