I Can't Believe It's Vegan Lasagna
1 box lasagna noodles
2 jars spaghetti sauce
12 oz. soy crumbles
4 cups veggies - spinach, mushrooms, zucchini
6-8 oz. shredded mozzarella soy cheese (like Follow Your Heart, Daiya)
1 block firm tofu
1 8 oz. tub vegan cream cheese (Tofutti), can use 6-8 oz.
2 tbsp olive oil (optional, I omitted)
1.5 tbsp. lemon juice
3 cloves garlic
3 tbsp nutritional yeast
1/2 teaspoon each oregano and basil
1/2 teaspoon salt, to taste
Boil lasagna noodles, drain when firm but cooked and let cool. Cook veggies and drain. Microwave soy crumbles, shred soy cheese.
Put tofu ricotta ingredients except cream cheese into food processor and pulse or use a potato masher. I like the potato masher method, it's more fun and chunky. Microwave Tofutti for 30 seconds to soften, add and mix lightly to ricotta mix.
Layer the ingredients in 2 or 3 layers -- noodles, sauce, tofu ricotta, soy crumbles, veggies, repeat. Don't scrimp on sauce and veggies! Top with a layer of noodles, sauce, and soy cheese. Bake for 40 minutes at 350 degrees.
Number of Servings: 12
This actually made us two lasagnas with relatively small dishes.
We used a local brand of tofu, made right in Bloomington.
The finished product!
We also made the world's biggest salad.
And had our last family dinner together at my parents' house before they moved. (We had brunch the next morning, though)
What are your favorite vegan recipes for holidays and special occasions?