ultimate vegan lasagna

Name: Ultimate Vegan Lasagna
Prep time: 40 min
Cook time: 1 h 20 min
Yield: 8
Ingredients: 2 teaspoon(s) (speedy red sause ingredients) olive oil; 2 cup(s) choped medium onions; - 3 cloves garlic, minced(1 tbs.); 1 package(s) 10-ounce bag fresh baby spinach; 2 package(s) 12-ounce firm tofu, drained; 1 package(s) 8-ounce package vegan cream cheese; 1/2 cup(s) chopped fresh basil; 1/4 cup(s) nutritional yeast; 5 1/2 cup(s) lasagna *speedy red sauce ingredients above; 12 slice(s) uncooked whole-wheat lasagna noodles; 12 ounce(s) vegan italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart; 1 tablespoon(s) olive oil; 1 - 12 oz jar roasted red peppers, rinsed and drained; 2 cup(s) small onions, diced (2 cups); 3 tablespoon(s) dried basil or 3 tablespoons finely chopped fresh basil; 3 - cloves garlic, minced (1 tablespoon); 1 - 28-ounce can fire-roasted crushed tomatoes; 1 cup(s) cup shredded mozzarella flavor rice or soy cheese (3 oz.)

(1 RATING)

108 Pinches 1 Photo

Shadow Heart

sheridan, WY

Updated on Aug 29, 2011

This recipe eliminates the messy, time-consuming process of preboiling the noodles--use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.

Rate

prep time 40 Min

cook time 1 Hr 20 Min

method ---

yield 8 serving(s)

Ingredients

2 teaspoons (speedy red sause ingredients) olive oil
2 cups choped medium onions
- 3 cloves garlic, minced(1 tbs.)
1 package 10-ounce bag fresh baby spinach
2 packages 12-ounce firm tofu, drained
1 package 8-ounce package vegan cream cheese
1/2 cup chopped fresh basil
1/4 cup nutritional yeast
5 1/2 cups lasagna *speedy red sauce ingredients above
12 slices uncooked whole-wheat lasagna noodles
12 ounces vegan italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
1 tablespoon olive oil
1 - 12 oz jar roasted red peppers, rinsed and drained
2 cups small onions, diced (2 cups)
3 tablespoons dried basil or 3 tablespoons finely chopped fresh basil
3 - cloves garlic, minced (1 tablespoon)
1 - 28-ounce can fire-roasted crushed tomatoes
1 cup cup shredded mozzarella flavor rice or soy cheese (3 oz.)

How To Make ultimate vegan lasagna

Step 1

To make Filling: SPEEDY RED SAUSE: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.

Step 2

Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
Step 3

Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes