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"cheesy" Vegan Lasagna

  • 75minutes
  • 321calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, E
MineralsSelenium, Zinc, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (26 ounce) jars spaghetti sauce

  2. 16 ounces spinach leaves

  3. 1/2 lb carrot

  4. 1/4 cup fresh parsley

  5. 2 garlic cloves , minced

  6. 1/4 cup vegetable broth

  7. 16 ounces firm tofu

  8. 8 ounces cream cheese (vegan version)

  9. 2 tablespoons lemon juice

  10. 1/8 teaspoon nutmeg

  11. 1 (16 ounce) box lasagna noodles, cooked

  12. 1/4 cup nutritional yeast

Instructions Jump to Ingredients ↑

  1. Slice carrots and steam, set aside. Saute parsley and garlic for 1 minute in an oiled pan. Add carrots and veggie broth; simmer uncovered for 5 minutes. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until "cheese" starts to melt. Stir in nutmeg and nutritional yeast. Remove from heat; keep warm.

  2. Place 3 lasagna noodles in bottom of 11x7 baking dish. Layer carrot mixture, noodles, tomato sauce and spinach until done. Top with spaghetti sauce. Cover and bake 15 minutes at 375 degrees. Uncover and bake an additional 30 minutes until thoroughly heated.

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