Guest guest Posted February 5, 2001 Report Share Posted February 5, 2001 Saragrace: I found a whole bunch of vegan lasagna recipes, and narrowed them down to these 12 which I'm sending in 2 batches. Many were originally posted on Veg-Recipes by others -- so thanks to the original posters! The first six are: Adrienne's Vegan Lasagna Asparagus Lasagna Classic Spinach Lasagna Easy Lasgana Lasagna Lasagna * Exported from MasterCook * Adrienne's Vegan Lasagna Recipe By :Vegetarian Planet, Didi Emmons, pg 423 Serving Size : 8 Preparation Time :0:00 Categories : Vegetarian Planet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SAUCE: 2 tablespoons olive oil 1 1/2 cups chopped onions 3 tablespoons minced garlic 2 28 oz cans peeled plum tomatoes -- (7 cups) 1/3 cup tomato paste 1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley 1 teaspoon salt -- (or to taste) 1 teaspoon freshly ground black pepper ------------ 1 pound dry lasagna noodles ------------ TOFU FILLING: 2 16 oz pkgs firm tofu 2 tablespoons minced garlic 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley -- (preferably Italian) 1 tablespoon chopped fresh oregano -- (or 1 tsp dried) 1/2 teaspoon salt -- (or to taste) freshly ground black pepper to taste ------------ 2 pounds fresh spinach (optional) OR -- large stems removed 3 10 oz pkgs. frozen spinach (optional) -- thawed & drained Make the sauce: In a large, heavy saucepan over medium heat, heat the olive oil. Add the onions, and saute them until they are soft, about 5 minutes. Add the garlic and cook 5 minutes more. Then add the tomatoes, juice and all, along with the tomato paste, basil, and parsley. Stir well, turn the heat to low, and let the sauce simmer for 1 hour. Add the salt & 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 them well. Preheat the oven to 400 ° F. Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, and oregano. Add the salt & pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Continue until the ingredients are well-mixed. If you are using fresh spinach, bring 1/2 cup water to a boil in a large stockpot. Add the spinach, cover the pot, and boil the spinach for 3 minutes. Invert the pot over a colander and let the spinach drain for 1-2 minutes. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13-inch baking dish. Add a single layer of lasagna noodles, and sprinkle one-third of the tofu mixture over the noodles. If you are using fresh or frozen spinach, distribute it over the tofu. Next, ladle on about 1 1/2 cups of tomato sauce, and top it with another layer of the noodles. Then sprinkle another one-third 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 one-third of tofu, and spread the remaining tomato sauce over all. Cover the pan with foil, and bake the lasagna for 30 minutes. Serve hot. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 9g Fat (48.0% calories from fat); 10g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 500mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. NOTES : Karen's Note: You could save time by using a commercial spaghetti sauce instead of preparing the sauce in the recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asparagus Lasagna Recipe By :More Soy Cooking - Marie Oser Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- asparagus layer 3/4 pound fresh asparagus spears -- trimmed and cut into 3 -inch pieces 3 tablespoons olive oil 5 cloves garlic -- minced 1/2 cup chopped red bell pepper 1 6 oz package veggie canadian bacon -- diced 3 tablespoons unbleached flour 1/2 cup dry vermouth 1 1/2 cups enriched 1% fat soymilk 1 teaspoon dried thyme 1/4 cup nutritional yeast 1/2 cup chopped red onion garden tofu filling 1 20.6 gram packet tofu hero italian herb medley 1/2 cup boiling water 3 12.3 oz packages lite silken tofu -- drained 3 cloves garlic -- minced 1/2 cup chopped scallions 1 cup finely shredded carrots 1 cup coarsely shredded zucchini 1/3 cup soy parmesan cheese 1/2 cup nutritional yeast 2 teaspoons dried oregano to finish 1 26 oz jar fat-free tomato sauce 3/4 of a 16 ounce pkg barilla lasagna noodles 2 fresh tomatoes -- thinly sliced Preheat oven to 350F. For the asparagus layer: Lightly steam asparagus for 4 minutes; then plunge into ice water to stop cooking. Set aside. Heat oil in a medium saucepan and saute the garlic, onion, bell pepper, and veggie bacon over mediumm-high heat for 5 minutes. Stir in flour and mix thoroughly; add vermouth and reduce heat to medium low. Add soymilk gradually, stirring to blend, while mixture thickens. Stir in thyme and nutritional yeast; cover and set aside. For the Garden Tofu Filling: Combine Tofu Hero with boiling water and set aside. Place tofu in a large bowl and mash with a potato masher. Add garlic, scallions, and shredded vegetables. Add Tofu Hero mixture, soy Parmesan, nutritional yeast, and oregano. Mix thoroughly and set aside. To assemble: Spead a layer of tomato sauce evenly along the bottom of a 9 x 13-inch baking pan. Top with a layer of uncooked noodles. Add broken noodles around the edges to make an even fit. Layer with 2/3 of the garden filling. Top with a layer of noodles and place tomato slices evenly over noodles. Layer with remaining garden filling and top with steamed asparagus. Cover asparagus with " cream " sauce. Top with a layer of noodles and top noodles with remaining tomato sauce. Cover casserole with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes. Let lasagna set for 10 to 15 minutes before serving. Reheats very well. Description: " Delicate spring asparagus in a " ham " -spiked " cream " sauce enhances this lucious garden lasagna. " S(Mailing Lists): " jkujawa on 15 Dec 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; 3g Fat (60.6% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. NOTES : Posted to Veg-Recipes Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Spinach Lasagna Recipe By :How it all Vegan - Tanya Barnard & Sarah Kramer Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound medium tofu 1/4 cup soy milk 1 teaspoon dried oregano 3 teaspoons dried basil 1 teaspoon salt 2 tablespoons lemon juice 4 cloves garlic -- minced 1 small onion -- chopped 4 cups Tomato Sauce -- (4 to 6) cooked lasgna noodles 2 cups soy cheese for topping (optional) 2 cups spinach -- chopped Preheat oven to 350F. In a blender or food processor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistency of cottage cheese. If the mixture is too thick, add a little water. Stir in the chopped spinach and set aside. Cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles. Sprinkle half of the tofu mixture and 1/2 cup of the optional cheese. Cover this with noodles and a layer of sauce. Add the remaining filling, 1/2 cup of cheese, and a layer of sauce. Add one more layer of noodles, and cover with sauce. Top with remaining cheese. Bake 30-45 minutes. Remove from oven and let sit 10 minutes before serving. Makes 4-6 servings - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 1g Fat (6.6% calories from fat); 5g Protein; 23g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 2031mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Easy Lasagna Recipe By :http://soyfoods.com/SimplySoy/ 3/99 Serving Size : 1 Preparation Time :0:00 Categories : Pasta Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces mushrooms -- chopped 1 1/2 cups zucchini -- chopped 16 ounces tofu 1 tablespoon lemon juice 1 tablespoon dried parsley flakes 1 teaspoon Italian herb seasoning 1/4 teaspoon black pepper 3/4 cup water 4 cups fat-free marinara sauce 8 ounces lasagna noodles -- uncooked 4 ounces Mozzarella-style soy cheese -- grated 1/4 cup Parmesan-style soy cheese Preheat the oven to 350ø. Saute the mushrooms and zucchini in a nonstick skillet until tender, adding a little water if needed. Set aside. Mash the tofu in a small mixing bowl. Add the lemon juice, dried parsley flakes, Italian herb seasoning and pepper. Mix well. Combine the water and marinara sauce. (The extra water will be absorbed by the uncooked noodles.) Assemble the lasagna: Put about 1/3 of the sauce on the bottom of a 9 " x 13 " baking dish. Top with half the uncooked noodles, half the tofu mixture, half the Mozzarella-style soy cheese, and all of the mushrooms and zucchini. Put another 1/3 of the sauce on top, the remaining noodles, the remaining tofu and then the last 1/3 of the sauce. Top with the remaining Mozzarella and Parmesan soy cheeses. Cover the casserole with foil. Bake at 350ø for one hour. Remove from oven and let sit 10-15 minutes to make serving easier. Cut lasagna into 18 pieces (3 x 6). Yield: 9 servings Serving size: 2 pieces Per serving: 241 calories, 7 g total fat (0.8 g sat fat), 15 g pro, 32 g carb, 3.9 g fiber, 493 mg sodium, 0 mg cholesterol Exchanges: 1-1/2 starch, 2 vegetable, 1 medium-fat meat - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1672 Calories; 26g Fat (13.8% calories from fat); 88g Protein; 283g Carbohydrate; 32g Dietary Fiber; 0mg Cholesterol; 3188mg Sodium. Exchanges: 16 1/2 Grain(Starch); 5 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lasagna Recipe By :McDougall Program for Women, page 299, Modified Serving Size : 8 Preparation Time :0:00 Categories : Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces lasagna noodles 52 ounces fat free pasta sauce -- (2 jars) 16 ounces Tofu, firm, reduced fat 1/2 teaspoon onion powder 1/8 teaspoon garlic powder 10 ounces packaged frozen chopped spinach thawed and squeezed dry 8 ounces packaged fat free soy mozzarella cheese -- thinly sliced fatfree parmesan cheese Servings:6-8 Preparation Time: 30 minutes Cooking Time: 60 minutes Resting Time: 10 minutes Preheat oven to 350 degrees. Crumble the tofu into a bowl. Mix in onion and garlic powder. Stir in spinach and mix well. Pour 1/2 jar of the pasta sauce in the bottom of a deep 13 1/2 x 9 inch baking dish. Lay 1/3 of the uncooked lasagna noodles over the sauce. Take 1/2 of the tofu mixture and spread it over the noodles, then pour the remaining 1/2 jar of the pasta sauce over the tofu mixture and spread to cover well. Lay 1/2 of the sliced soy cheese over the sauce, then follow with another layer of noodles, tofu mixture, sauce and soy cheese. Finish with a layer of noodles, another 1/2 jar of sauce and sprinkle with fatfree parmesan cheese, if desired. Cover with parchment paper and then cover tightly with foil. Bake for 60 minutes. Remove from oven, uncover and let rest for 10 minutes before serving. Hint:. It freezes well after bakingt. Use your favorite brand of fat free pasta sauce, egg-free lasagna noodles, soy cheese and fresh tofu. Do not use aseptically packaged tofu in this recipe. www.drmcdougall.com McDougall Newsletter, May/June '98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; trace Fat (3.9% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 1/2 Grain(Starch). Nutr. Assoc. : 0 0 -32686 -32687 0 0 3472 0 -32685 0 * Exported from MasterCook * Lasagna Recipe By :Oh Boy, I Can't Believe It's Soy! - Sanaa Abourezk Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 lasagna noodles 12 ounces lite tofu 1/2 cup Parmesan cheese 10 fresh basil leaves -- chopped 1/4 cup soy milk 6 cloves garlic 2 tablespoons olive oil 4 cups Tomato Sauce Preheat oven to 400 degrees. For Pesto Sauce: - In a food processor, puree tofu, soy milk, cheese, garlic, basil, oil, and salt to a smooth paste. In a large pan, bring salted water to a boil. Add the lasagna noodles and cook until al dente. Remove and place on a dish towel to cool. Grease 13 x 9-inch baking dish. Pour thin layer of tomato sauce on the bottom of the dish and cover with 3 noodles. Spread generous amount of tomato sauce over first layer of noodles. Cover with another 3 noodles. Cover second layer of noodles with generous amount of pesto sauce. Repeat, in order, so you will have 5 layers with tomato sauce over the last layer. Cover with foil and bake for 25 minutes. Remove foil and continue to bake for another 10 monutes, then serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 687 Calories; 8g Fat (10.2% calories from fat); 24g Protein; 129g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 847mg Sodium. Exchanges: 8 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Nutr. 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