Vegetable Lasagna recipe?

Do you have a favorite?

[Cat]

Mine is pretty basic. I make lasagna with tofu ricotta (I think I gave you that recipe) and add various things. Sliced, sauteed zucchini, or broccoli, or spinach.

I've never found a recipe I'm crazy about, so I'm subbing...

[Lantern Light Mama]

How do you make tofu ricotta?

[Punkie]

Heaven:
http://www.exclusivelyfood.com.au/20...ne-recipe.html

(not vegan)

[Lantern Light Mama]

I'm putting that on my to make list!

[Firebird Rising]

I do have a favorite that I will probably make next week as I'm starting to stock up again. Someone bump this for me and I'll type it out when I make it as I haven't made it in a while and it's not written down.

Jen D.

[Cat]

For the vegan ricotta combine the following, keeping in mind you want a really creamy texture:

I pound smashed extra firm tofu
Tofu sour cream (I use Tofutti brand, a couple of big heaping spoonfuls)
Chopped fresh parsley (or dried)
Vegan parmesan
Breadcrumbs (can be Italian seasoned)
Lemon-pepper blend seasoning (just a few shakes)
Dried basil
Oregano
Crushed red pepper
Ground rosemary (just a pinch)
Crushed garlic or garlic powder
Salt and pepper

Yum!! I want to try them all. I love lasagna! So, in the meantime I found this one in Vegetarian Times and am making it next week. I'll share it:

Ultimate vegan lasagna

2 tbsp evoo
2 med onions, chopped
3 cloves garlic, minced
1 10 oz bag fresh baby spinach
2 12 oz pkgs firm tofu, drained
1 8oz pkg vegan cream cheese
½ cup chopped fresh basil
¼ cup nutritional yeast

Lasagna
5 ½ cups speedy red sauce
12 uncooked whole wheat lasagna noodles
12 oz vegan Italian sausage links, crumbled or cut
1 cup shredded mozz cheese

To make filling preheat oven to 375. heat oil in skillet over med high heat. Sauté onions and garlic in oil 4-5 mins or until golden. Add spinach and cook 2-3 mins or until wilted. Transfer spinach mix to bowl of processor/blender. Add tofu, cream cheese, basil and yeast and puree until thick and smooth. Season with salt and pepper.

Spread on quarter of red sauce recipe on bottom of 9x13 pan. Cover with one thirt of noodles (4-5) then half of filling and ladle on another one quarter of sauce. Repeat layer of noodles and remaining filling. Spread sausage evenly over top and top with one quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.

Cover lasagna with foil and bake 30 mins or until bubbling hot. Uncover and bake 15-20mins more or until noodles are tender and topping melted.

Speedy red sauce

1 12oz jar roasted red peppers, drained and rinsed
1 tbsp evoo
2 smallonions, diced,
2 tbsp dried basil or 3 tbsp fresh
3 garlic cloves, minced
1 28oz can fire roasted crushed tomatoes.

Puree peppers in blender until smooth.

Heat oil in pan over med heat. Addonions and sauté 5 mins. Add basil and garlic and sauté 1 min more. Stiri in tomatoes and red pepper puree. Season with salt and pepper. Simmer 10 mins.

Garlic bread

1 baguette, halved lengthwise
¼ cup evoo
6 cloves garlic, minced
2 tbsp finely chopped fresh parsley
1/8 tsp salt

Preheat oven 375. lay baguette cut sides up on sheet.

Heat oil in saucepan on low heat, add garlic and cook 1-2 mins stirin parsley and salt and remove from heat

Brush garlic mix on bread. Press halves back together and wrap with foil bake 15-20mins

[Herbwifemama]

There's a really delicious one in The Vegetarian Mother's Cookbook. I veganized it for a vegan friend.

And I have one that uses zucchini in place of lasagna noodles, that I plan to make this summer- my friend who made it said it's a bit juicy, though.

I'll hunt them down in a bit.

Originally Posted by Herbwifemama

There's a really delicious one in The Vegetarian Mother's Cookbook. I veganized it for a vegan friend.

And I have one that uses zucchini in place of lasagna noodles, that I plan to make this summer- my friend who made it said it's a bit juicy, though.

I'll hunt them down in a bit.

I was just gifted the Vegetarian Mother's Cookbook on Sunday! I'll check theirs out.

[ShangriLewis]

Lasagna is a great way to use the crockpot. Just don't overbake or the tofu ricotta changes texture. I use regular lasagna noodles and I don't boil them. I just add a bit of extra water to the red sauce.

Tofu ricotta for me is just mashed tofu. I like to add some tofutti cream cheese if I remember. I add whatever seasonings I have that sound good.

Eggplant slices are good instead of noodles, too. Just slice, salt, drain, and rinse first.

I like to use the Trader Joes fresh greens mix and add a layer on top of the cheese layer. It has chard, collards, etc. in it. I just wilt it with some garlic first.

[Jenny]

We like this one. Not vegan, though.

http://allrecipes.com/Recipe/Spinach...II/Detail.aspx