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2-3 jars favorite spaghetti sauce
1-16 oz bag spinach leaves
2-3 jars tomato sauce
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb herbed tofu
8 oz tofutti brand "Better Than Cream Cheese" (plain or herbed)
2 Tbs lemon juice
1/8 tsp nutmeg
12 lasagna noodles, cooked
1/4 C. nutritional yeast, optional

Slice carrots and steam, set aside. Add olive oil to a large
skillet, place over medium-high heat until hot. Add parsley and
garlic, saute for 1 minute.. Add carrots and veggie broth; simmer
uncovered for 5 min. Add herbed tofu, tofutti cream cheese, and
lemon juice; stir well. Cook over medium heat stirring constantly
until fake cheesy stuff starts to melt. Stir in nutmeg (possibly
you could add some about 1/4 C. nutritional yeast at this step,
just to make it a little bit more cheesy!). Remove from heat; keep

Place 3 lasagna noodles in bottom of 11x7" baking dish. spread
carrot mixture over top, place 3 noodles on top of that and spread
tomato sauce and spinach on top of those, repeat process until all
noodles are used up... top with spaghetti sauce. Cover and bake
15 min. at 375 degrees. Uncover and bake an additional 20-30 min.
until it is thoroughly heated... use your own judgment. Usually
a lasagna takes about 45 minutes to cook thoroughly. this is the
best lasagna I have ever made or had, vegan or non-vegan... it is
superb and if you have access to tofutti cream cheese (and I hope
you do) then you should take advantage of that and make this
lasagna... your non-vegan friends will be wowed!

I use this recipe and add or subtract various parts of it depending
on what I feel like. Some times I add slices of eggplant and red
peppers and delete the carrots. I do not find the veggie broth or
the lemon juice necessary and never use it. I also always only use
HALF of the tofutti cream cheese and use grated VeganRella mozzarella
for the other half of the cheese or else I find the result too

Now, for me, the real trick to making lasagna taste great is to
use twice as much sauce as I think I should use because the sauce
dries up and all but disappears into the veggies. I find two jars
of sauce to be plenty. I use the first jar in the middle layers
and on top, then I bake the lasagna for about 30 minutes, then take
it out of the oven and use the second jar on top again, put it back
in the oven and boake for another 30 minutes.


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2 of 2 people found the following review helpful:
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Yummy tasting Lasagna, November 5, 2006 - 10:21 AM
Reviewer: Anonymous from new york
I tried this for my granddaughters birthday and we all loved it. I did layer the cheesy sauce between the layers. I put shredded veggie Mozzarella on top to make it look good, but I wish I hadn't. It would have been perfect without it. I used lots of garlic and added eggplant(my grandaughters favorite and also portabello mushrooms to the layers. Actually I made it like I regularly made lasagna when I used cheese. It was the cheese sauce that made it so yummy tasting. Thanks for cheese idea!!!

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1 of 1 people found the following review helpful:
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MMMMMMMmmmm, June 7, 2006 - 11:03 PM
Reviewer: Anonymous from Carmen San Diego
Eat this lasagna.

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1 of 2 people found the following review helpful:
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part of recipe missing, October 25, 2006 - 04:00 AM
Reviewer: Anonymous from New York
I\'m going to try this tomorrow nite for my granddaughters birthday. We are all vegans. The only thing I couldn\'t understand about the recipe was how you use the cheesy stuff, it didn\'t say. I\'m assuming you add it to each layer. I\'ll let you know how it turns out!!

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