VEGAN TOFU SPINACH LASAGNA
Easy and delicious tofu spinach lasagna
Provided by Lindsay Reynolds
Categories Entree Main Course
Number Of Ingredients 13
Steps:
- Cook lasagna noodles according to package instructions to al dente.
- Saute finely chopped onion with several tablespoons of water in a saucepan until onion is clear, or nearly so.
- Thaw frozen spinach by either warming it on the stove, or in a microwave for 1 minute, 30 seconds.
- Place tofu in mixing bowl, and crumble with a fork. Add chicken seasoning, Italian seasoning, nutritional yeast flakes, garlic powder, salt, lemon juice, and about 1/2 of the Daiya cheese to tofu in mixing bowl. Mix well. Then add your thawed spinach and sauteed onions. Mix again.
- Spread a thick layer of marinara sauce on the bottom of a 9.5 X 16 in baking dish. I used my pyrex 3 quart oblong casserole dish. Place 3 lasagna noodles lengthwise, side by side. Layer noodles, sauce, and tofu mixture, repeating about 5 times. Top with remaining half of Daiya mozzarella. Cover dish with aluminum foil and bake at 350 degrees F for about 20 minutes. Remove cover and broil for about 1-3 minutes (or just until your Daiya cheese has started to melt).
- Serve hot.
Nutrition Facts : Calories 182 kcal, Carbohydrate 29 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Sodium 227 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
VEGAN TOFU SPINACH LASAGNA
A vegan tofu spinach lasagna. Moist and pretty tasty. Very customizable as far as spices and sauces.
Provided by Ceil Hook
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a skillet over medium-high heat. Saute mushrooms and onion until soft. Add tomato sauce, diced tomatoes, and Italian seasoning. Let simmer until sauce is thickened and flavors blend, at least 1 hour.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Squeeze as much water out of the spinach as possible.
- Place soft tofu, firm tofu, almond milk, lemon juice, and garlic powder in a blender or food processor. Blend into a ricotta-like consistency. Transfer to a large bowl and stir in spinach.
- Cover the bottom of a 9x13-inch baking pan with a thin layer of sauce, topped with a layer of lasagna noodles and 1/2 the tofu mixture. Repeat with remaining sauce, noodles, and tofu, ending with a layer of noodles and some sauce on top. Cover with aluminum foil.
- Bake in the preheated oven until top of lasagna is hot and bubbly, 40 to 50 minutes.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 37.1 g, Fat 8.5 g, Fiber 7 g, Protein 21.4 g, SaturatedFat 1.2 g, Sodium 689.4 mg, Sugar 8.3 g
VEGAN SPINACH AND MUSHROOM LASAGNA
We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
- Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
- Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.
VEGAN " MEAT & CHEESE" SPINACH LASAGNA
The spinach "ricotta cheese" mixture is made with firm tofu and vegan cream cheese. It tastes rich & the white layer looks beautiful when served. Very easy to prepare and not runny like so many other vegetarian lasagnas seem to be. Very well received by non-vegans.
Provided by flitenrs
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 148, Fat 2.8, SaturatedFat 0.4, Sodium 393.5, Carbohydrate 21, Fiber 3.9, Sugar 3.9, Protein 11.4
VEGAN LASAGNA I
This lasagna is VERY good and is also a vegan recipe.
Provided by Alison
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g
VEGAN VEGGIE LASAGNA
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.)
Provided by MsBindy
Categories Vegetable
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat over to 350 degrees.
- In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
- Stir in the chopped spinach and set aside.
- In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
- Stir in the tomato sauce and water.
- Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
- Cover bottom of lasagna pan with 1/2 cup tomato sauce.
- Layer with lasagne noodles, trimming to fit, if needed.
- Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
- Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.
Nutrition Facts : Calories 332.5, Fat 13.1, SaturatedFat 2, Sodium 860.5, Carbohydrate 42.6, Fiber 5.5, Sugar 9.6, Protein 14.4
TOFU SPINACH LASAGNA
No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 227 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 429mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
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