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Vegetable Lasagna


 Vegetable Lasagna

Serves: 8

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
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Average Rating: 
Rated by: 19 members

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Ingredients:

12 whole wheat or brown rice lasagna noodles
non stick cooking spray
2 cups diced carrots
3 medium zucchini, chopped
3 medium yellow squash, chopped
3 cups broccoli florets, chopped
3 cloves garlic, chopped
1 pound firm tofu
1/4 cup lemon juice
1/4 cup raw tahini (pureed sesame seeds)
1/4 cup unsweetened shredded coconut
2 tablespoons chopped fresh parsley
1 3/4 cups pasta sauce, no or low salt, divided
1 cup tomato sauce, no salt
1 tablespoon oregano
1 tablespoon Italian seasoning
1 cup chopped scallions
8 cups organic baby spinach
1 cup shredded soy cheese

Instructions:

Preheat oven to 400F.
Cook lasagna noodles according to package directions.
Lightly spray a large baking pan with cooking spray and place 1/2 of the carrots, zucchini, squash, broccoli, and garlic in pan. Bake for 20 minutes.
Squeeze water from tofu. Blend the tofu, lemon juice, tahini, shredded coconut, nutritional yeast, and parsley in a food processor and put aside.
In a blender, blend the other half of the vegetables with 1 cup of the pasta sauce, tomato sauce, oregano, Italian seasoning, and scallions to make a thick veggie paste. Reserve the remainder of the pasta sauce. Spread 1/8 cup of the blended sauce in the bottom of a large glass baking dish.
Stir the roasted vegetables into the rest of the blended sauce.
In the baking pan, make 3 layers starting with four cooked lasagna noodles then spreading 1/3 of the tofu mixture on top of the noodles, 1/3 of the sauce w/roasted veggies, and 4 cups fresh spinach leaves. Repeat for another layer, then put the last layer of noodles on top with remaining tofu mixture and sauce w/roasted veggies. Carefully spread the reserved 3/4 cup pasta sauce over the top and sprinkle with shredded soy cheese. Cover the top of the pan with non-stick foil, and bake in the oven at 350 degrees for 40 minutes.

Note: When vegetables are done roasting, remove from oven and turn temperature down to 350 degrees.

Calories -1; Protein -1 g; Carbohydrates -1 g; Total Fat -1 g; Saturated Fat -1 g; Cholesterol -1 mg; Sodium -1 mg; Fiber -1 g; Beta-Carotene -1 ug; Vitamin C -1 mg; Calcium -1 mg; Iron -1 mg; Folate -1 ug; Magnesium -1 mg; Zinc -1 mg; Selenium -1 ug

Comments (12):

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mogonzalez@optonline.net

12/26/2006 09:58 AM

Rated this recipe:

This is a great dish! Even my husband that is SLOWING trying to establish the ETL way. We added a little more pasta sauce after serving it. However, I must say the prep time was not 45 minutes. It was close to a 1.5 hours with all the chopping, peeling of carrots, squeezing the juice out of the lemons, grating the cheese, cleaning the food processor in preparation to do the next step etc................ I also used the lasgana noodles that you don't pre cook, which added a little more time to the overall cooking time. Next time I will use the noodles that you boil ahead, which cuts down the cooking time and allows the vegetables not be be overcooked.
Give yourself enough prep time. We had this for Christmas dinner, started prep at 5:00 and sat down to eat at 7:45 p.m. In spite of that, it was great, tasty, and my entire family loved it. Including my 2 children, 11 and 10!!!

Marian

01/03/2007 03:25 PM

Rated this recipe:

When I made this I saved a lot of time by using the Vidalia Chop Wizard! I'm not one for gimmicks & gadgets, but I love this time saver, plus it's so easy to clean.

Ukjane

02/14/2008 04:41 AM

Rated this recipe:

This recipe is awful! I've tried loads from the website and I've liked everything but this was just nasty. The tofu 'sauce' tastes really unpleasant. Next time I'd make a chunky tomato sauce with veggies in and layer it with past and use the soy cheese on top. Also takes ages to prepare and cook - so not worth it! I actually threw it away!

lainna

03/23/2010 12:08 AM

Rated this recipe:

I love this dish. In fact, there were only a handful of recipes I liked to begin with coming off of SAD and Dh also liked the lasagna and he wasn't eating healthy. I'm going to be making this again tomorrow. This is one of my top ten! I will agree it takes some time to prepare, but as Marian mentioned, I also used my Chop Wizard and it helped with preperation. If you like lasagna, please give this recipe a try.

BigBear

05/05/2011 05:44 AM

Rated this recipe:

I was pleasantly surprised by this. I used more garlic, canned tomatoes, and extra fresh herbs and a little bit of chili to spice it up. I didn't have the soy cheese so I made up a 'cheese' sauce with 1/2 cup of nutritional yeast, 2 tbsp of flour, 1 cup of water, 2tsp olive oil, 1tbsp Dijon and 1 tbsp Braggs on top. Very nice.

kathleenclare

07/10/2011 11:26 PM

Rated this recipe:

I am new at this, only two weeks, but all the other recipes have been good to great. This one was a disaster from beginning to end. Prep time was 2 plus hours and the results were such a disappointment after all that work. So bland and uninteresting. Of course there are ways it could be improved, but as it is written, it's a loser!

Louise

01/12/2012 11:28 PM

Rated this recipe:

I served this for New years's day and it was a hit! I prepared it for the 4 vegetarians present but everybody ate it. I didn't puree any of the vegetables. I water sauteed veggies instead of roasting because the oven was busy. Used mushrooms and extra zucchini because I didn't have yellow squash. Didn't have any nutritional yeast but it was still good. For the people who complained about the prep time. I did my veggies early. Used a good tasting prepared pasta sauce. Pureed tofu with the lemon, tahini, garlic etc in food processor. Layered all with oven ready noodles and fresh baby spinach. Topped with already shredded soy cheese. Not really any more time consuming than making a regular lasagna.

Cindy857

01/24/2013 04:12 PM

Rated this recipe:

I agree with what some of the others have said. This took me 1.5 hours to prepare. I felt like it needed more spices added to it, as it was rather on the bland side, so next time I will add some spike and perhaps some other spices. Even my husband who doesn't like veggies said it was good. However, even though I made it in a large baking pan, I still could have used a much larger pan. Next time, I would put some of the veggie mozarella type of cheese substitue layered throughout as well. This is very filling and a good dish but just be prepared to take more time than it says to make it.

JulieGlenn

01/25/2013 11:33 AM

Rated this recipe:

Yuk!

MDawn65

02/07/2013 02:10 PM

Rated this recipe: (no rating)

oh my so good added my extras of seasoning and just a thing most women do and it was great

seattle_amethyst

04/02/2013 12:39 AM

Rated this recipe:

My 11 yo loved this, but we have been eating nutritarian for awhile so our palates have all changed. Still, I think that this is a bit bland to make it more kid friendly, next time will add a bit more spice, had to sub fettucine noodles, and think I like the idea of some dijon on the tofu sauce. Again, this is not a beginner nutritarian dish, the food processor and Vitamix were definitely well appreciated. My son says he plans on this for breakfast!

Michi25

04/19/2013 03:19 PM

Rated this recipe:

This was by far my favorite dish, even my husband had 2 pieces. Next time I will add more garlic and I substituted one layer of pasta with very thin eggplant.