Cheesy, Fresh, and Flavorful Vegan Lasagna: A Favorite to Add to Your Healthy List Wenna Pang May 30, 2014 Health, Recipes, Vegan Vegetarians, rejoice, you’re going to fall in love with this deliciously healthy and fresh Vegan Lasagna. Stuffed with a hearty bunch of spinach, tofu, vegan cheese, and whole wheat lasagna noodles, you’ll be feeling great about what you eat. What beats good food that’s does wonders for both your health and taste buds? Even non-vegetarians, you’ll find yourselves happily indulging in this cheesy, fresh, and flavor packed lasagna. Looking for other vegan recipes? Check out these vegan quinoa stuffed peppers as an appetizer and vegan chocolate covered strawberry banana bread as desert! Bonus points for this recipe: Since the noodles will cook themselves in the sauce, you can save yourself some time and forget about the messy process of re-boiling the noodles. Time saving, ultimately healthy, and undeniably delicious, this three in one super recipe is definitely a simple and convenient choice for a fast and nutritious dinner. Going vegan tonight? Sounds like a tasty good idea. Cheesy, Fresh, and Flavorful Vegan Lasagna: A Favorite to Add to your Healthy List 2014-05-04 22:57:52 Serves 8 Time saving, ultimately healthy, and undeniably delicious, this three in one super recipe is definitely simple and a convenient choice for a nutritious dinner. Write a review Save Recipe Print Filling 2 tablespoons of olive oil 2 medium onions, chopped (2 cups) 1 tablespoon of minced garlic 10 ounce bag of fresh baby spinach Two 12 ounce package of drained tofu One 8 ounce package of vegan cream cheese ½ cup of chopped basil ¼ cup of nutritional yeast Lasagna 5 ½ cups of Speedy red sauce 12 uncooked whole wheat lasagna noodles 12 ounces vegan Italian sausage links (cut into thin rounds) 1 cup of shredded mozzarella flavored vegan cheese Cooking the Filling Preheat the oven to 375 degrees, then heat the oil over medium high heat. Sauté the onions and garlic in the oil for 4-5 minutes. Add the spinach then cook for 2-3 minutes. Afterwards, transfer the spinach to a bowl or food processor. Add in the tofu, cream cheese, basil, and the nutritional yeast. Puree the ingredients until it’s thick and smooth, then season with salt and pepper. Preparing the Lasagna Spread 1 quarter of the Speedy red sauce recipe on the bottom of the 13x19” baking dish. Cover with 1/3 of the noodles (4-5 noodles), followed by half of the filling, and then followed by another ladle of 1 quarter of the sauce. Repeat this pattern with the noodles and the filling, spread the sausage on top, then top with 1 quarter of the sauce. Finish layering with the noodles and the remaining sauce and sprinkle with some shredded cheese. Cover the lasagna with foil and bake for 30 minutes. Afterwards, uncover then bake for another 15-20 minutes until it’s all tender and melted. Let it sit for 10 minutes, then enjoy! By Wenna Pang Adapted from Vegetarian Times Adapted from Vegetarian Times So Good Blog http://www.sogoodblog.com/ SummaryRecipe NameCheesy, Fresh, and Flavorful Vegan LasagnaPublished On 2014-05-30Average Rating 5 Based on 1 Review(s) The following two tabs change content below.BioLatest Posts Wenna Pang A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. Simply put, a camera, a cup of coffee, and anything sweet is enough to keep me smiling. Latest posts by Wenna Pang (see all) Tips Overflowing from the Pot: Make Your Next Hot Pot Experience Deliciously Irresistible - September 9, 2014 Ramen Misoya Review: Truly Authentic Ramen that’s Worth the Wait - September 8, 2014 Boudin’s New England Clam Chowder: Tasty Proof that Fisherman’s Wharf’s not only known for Seafood - August 25, 2014 Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.