Easy Vegan Lasagna
I found a recipe like this one on HappyHerbivore.com, and I thought to myself, "I can do that. Better." Haha! A few tweaks here and there, a few adjustments, and it tastes (and smells) great! Enjoy :)
Tags:
Ingredients
- 16 Whole Wheat Lasagna Noodles
- 14 ounces Firm tofu
- 20 ounces Marinara Sauce
- 14 ounces Artichoke Hearts
- 4 cups Fresh Spinach
- 3 cups Dairy Free Mozzarella Cheese
Directions
- Lay first layer of lasagna noodles in a casserole dish.
- Drain tofu. Once drained, put in food processor with marinara sauce, artichoke hearts, and 1 cup of spinach. Process until thoroughly mixed.
- Add tofu mixture on top of the layer of lasagna noodles. Then add 1 cup of spinach, then 1 cup of dairy-free cheese.
- Repeat this process until the last layer, then spread remaining tofu mixture, spinach, and cheese. Top with one last layer of lasagna noodles.
- Heat oven to 350 degrees. Once heated, put lasagna in the oven for 35-40 minutes. Let cool 5 minutes before serving.
- Serve with vegan Parmesan, fresh spinach salad, and garlic bread, and a vegan red wine.
- Enjoy :)
-
cook time45 min.
-
prep time20 min.
-
yields12 serv.
2 comments
-
I made this for our Christmas dinner & it was a huge hit. Our non-vegan family members loved it! -
The recipe at HappyHerbivore.com is really yummy, but it was for lasagna rolls and I didn't have any lasagna noodles that I had to boil. I must add that if you have noodles that need to boil first, do so BEFORE you add the noodles to the pan. :)
Join the Discussion!