Daiya “cheesy” Vegan Vegetable Lasagna

I decided to make lasagna today after I had realized that I haven’t made lasagna in over 3 years.  I forgot how easy and quick it was to make it.

As always, this is a veganized version of the traditional lasagna.  It is MUCH healthier too!  It is tasty, delicious, “cheesy”, and very filling.

Ingredients:

  • 1.5 jars of organic spaghetti sauce
  • 1 package of lasagna noodles (organic whole wheat or brown rice)
  • 1 package of firm tofu
  • 2 cups of fresh spinach
  • 1/2 cup of fresh basil
  • 2 tablespoons of nutritional yeast
  • 1 bag of mozzarella vegan DAIYA “cheese”
  • 1 large eggplant (thinly sliced)
  • 1/2 of a medium sized onion (diced)
  • 1 large carrot (diced)
  • 1 tablespoon of Italian seasoning
  • 1/2 tablespoon of parsley
  • 1 tablespoon of bouillon (vegan)
  • 2 cloves of garlic (minced)
  • 1 tablespoon of grapeseed oil or cold pressed olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare your veggies.
  3. Saute onions and garlic in grape seed oil until the onions are a bit transparent.
  4. Add carrots, Italian seasonings, parsley, bouillon, and tofu.  Note: squish the tofu with your hands until it looks like feta cheese.
  5. Cook together for 5 minutes.
  6. Add spinach and basil.
  7. Cook for another 5 minutes.
  8. In a 9″ x 13″ baking dish, pour a little bit of the spaghetti sauce at the bottom and layer the eggplant, uncooked pasta, tofu, and DAIYA vegan “cheese”.  Note: make sure the all pasta is covered in sauce.
  9. Here is how it looks before it is baked.
  10. Cover and bake for 1 hour and 10 minutes.
  11. Enjoy!

    Sprinkled dried parsley over the bread and the lasagna.

  12. By the way, I served this with home made bread.  Click here for the bread recipe.  Note:  I also added 4 cloves of minced garlic into the bread dough before I baked it.  Delicious!