Saturday, December 19, 2015

Vegan Spinach Lasagne

This recipe comes from:

DO NOT make this it is horrible. The recipe does not work, it goes as predicted a yummy chemical grey. My suggestion abandon replacing milk and cheese and just have an enjoyable vegetable lasagna using tomato sauce.


1 box of lasagna noodles

3 cups fresh spinach

1 cup fresh mushrooms, sliced

1/2 cup onion, finely chopped

1 package of firm tofu

1/4 cup plain soy milk

1/2 tsp garlic, minced

2 tbsp fresh basil, chopped

1 tbsp dried oregano

1 tsp sea salt (to taste)

2 cup shredded vegan mozarella cheese


1. Preheat oven to 350 degrees F. Cook lasagna noodles according to packaging.  Drain and seat aside.

2.  In a food processor blend together tofu, soy milk, garlic, basil, oregano and salt. This will be your tofu ricotta filing. You can use more or less soy milk depending on how thick you like your ricotta filling.

3. Using a skillet heat 2 tbsp olive oil over medum heat. Add spinach, mushrooms and onions. Cook for 5-7 minutes.

4.  Using a 9x13 baking dish cover the bottom with spinach mixture,  place a layer of lasagna noodles, then tofu ricotta and repeat until you have filled the dish. Add a sprinkle of vegan cheese in between layers.

5. Bake for 30-45 minutes, during the last 5 minutes add vegan mozzarella cheese to the top. Let cheese melt, remove from oven to cool before serving.

No comments:

Post a Comment