Vegan Lasagna

Jan 13, 2012 @ 4:43 PM
Posted by Jane Bruce, The Daily Meal Staff

Nutrition

Cal/Serving: 477
Daily Value: 24%
Servings: 4

High-Fiber
Vegetarian

Fat	12g	18%
Saturated	3g	16%
Carbs	71g	24%
Fiber	14g	55%
Sugars	12g	0%
Protein	29g	58%
Cholesterol	11mg	4%
Sodium	1122mg	47%
Calcium	294mg	29%
Magnesium	146mg	37%
Potassium	1459mg	42%
Iron	6mg	34%
Zinc	4mg	29%
Vitamin A	6223IU	124%
Vitamin C	34mg	57%
Thiamin (B1)	3mg	186%
Riboflavin (B2)	1mg	75%
Niacin (B3)	13mg	64%
Vitamin B6	1mg	42%
Folic Acid (B9)	716µg	179%
Vitamin B12	0µg	6%
Vitamin D	0µg	0%
Vitamin E	4mg	22%
Vitamin K	289µg	361%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	2g	0%

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Jane Bruce

Sometimes the perfect cure for winter gloom is a steaming plate of melty lasagna. Unfortunately, for those who choose a dairy-free diet, its main ingredient is cheese. There's a way around that, though. Cheese substitutes are readily available and are just as good as the real thing. Make this recipe and you'll please vegans, vegetarians, and even meat-eaters. Take it from my roommates, who said, “I don't miss the meat!” The empty dish says it all.

Click here to see The Slow Cooker Challenge.

INGREDIENTS

1 tablespoon olive oil
2 medium-sized yellow onions
3 cloves garlic
8 ounces spinach
1/2 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon herbes de Provence
1/2 cup nutritional yeast
7 ounces silken tofu
One 26-ounce jar tomato sauce
One 8-ounce box no-boil lasagna noodles
1/2 cup vegan mozzarella-style cheese, preferably Daiya brand

DIRECTIONS

Preheat the oven to 350 degrees.

In a medium-sized skillet, heat the olive oil over medium heat. Sauté the onions and garlic until the onions start to soften, about 2 minutes. Add the spinach and stir until wilted. Season with basil, thyme, and herbes de provence.

Pour this mixture into a medium-sized mixing bowl. Add the nutritional yeast and tofu. (The tofu will crumble easily to resemble ricotta. The nutritional yeast will add some thickness and a cheesy flavor.)

In a 9-by-13-inch pan, spread the tomato sauce along the bottom. Place a layer of noodles on top. Spread the filling thinly and evenly on top of the noodles. Repeat 2 times, or until the ingredients are used up. Sprinkle the mozzarella “cheese” on top.

Cover with foil and place in the oven for 30 minutes. Uncover and cook for another 15 minutes, or until the “cheese” starts to brown. Remove from the oven and serve immediately.