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Vegan Lasagna - Part 1: Getting Ready

kimshields96's picture
Lasagna belongs to the Italian cuisine. It is made and served in alternating layers of cheese, meat, sauce and sausages. Lasagna is a full fledged meal. This pasta recipe has come out of Italy and spread to America and other other parts of Europe. Kim Shield makes the vegan version of Lasagna for all the vegans.
  Firm tofu 10 1⁄2 Ounce, well drained (1 Package)
  Olive oil 1 Teaspoon
  Vegan cream cheese 8 Ounce
  Fresh chopped spinach 1 Bunch (100 gm)
  White onion 1 Large, minced
  Garlic 4 Clove (20 gm), minced
  Basil 2 Teaspoon
  Parsley 2 Teaspoon
  Ground pepper To Taste
  Salt To Taste
  Mushroom 2 Cup (32 tbs), chopped

1. Heat olive oil, saute chopped onions, garlic, mushrooms, basil, and parsley.
2. Saute 2 minutes then add spinach.
3. In a bowl, combine saute pan contents with well squeezed, well drained tofu, and vegan cream cheese. Mix together till looks like ricotta cheese mixture.
4. Cover bowl and set in refrigerator over night or for atleast thirty minutes.

Recipe Summary

Difficulty Level: 
Lasagna is a traditional Italian dish and this video depicts the recipe with a twist. This recipe has been specially modified to suit the vegan diet. Watch the video and get ready with the preparation.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 264 Calories from Fat 163

% Daily Value*

Total Fat 19 g29.1%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 354.7 mg14.8%

Total Carbohydrates 17 g5.6%

Dietary Fiber 4.7 g18.6%

Sugars 4.3 g

Protein 12 g24.2%

Vitamin A 53.8% Vitamin C 32%

Calcium 24.3% Iron 13.4%

*Based on a 2000 Calorie diet

Vegan Lasagna - Part 1: Getting Ready Recipe Video