Vegan lasagna?

[Funny Face]

Anyone have a good idea or a recipe on how to do this?

We are just starting to wean off of dairy and already don't do meats. I want to make something similar to a lasagna (meaning: baked in a pan with layers of lasagna noodles) but not sure what to use to get it to 'stick' together.

I figured I could do a blend of finely chopped veggies instead of meat, but what to give it thickness and make it a little 'creamy'?

[greenmulberry]

I always used tofu blended with herbs, and egg if you do egg, for the ricotta layer.

[Funny Face]

Like the silky tofu? Hmmm, that might work. I've only used the silky tofu once to try to make spinach dip and it tasted so horrible I've been wary of using it again.

[maeby]

i used extra firm tofu and you can either finely crumble it or you can blend it/food processor it with cashews and lemon zest and Italian herbs.

[caiesmommy]

I use firm tofu, blend it w a little tomato paste, garlic, lemon juice, basil. And layerit w spinich, chopped onion, garlic, zuke, eggplant, mushrooms.

I sometimes add nutritional yeast. Not normally though. If your missing the textureof meatyoucould add tvp. but i dont think it needs it at all. And if you want that goovey cheese on top sprinkle on some gratedsoy cheese. BUT again I dont miss it. I find all the flavours from everything else makes it taste SO MUCH BETTER then the old meat and cheese lasagna I grew up with YUCK!

[catnip]

Firm well-drained tofu tossed in a food processor with garlic, cashews, lemon, salt and basil. SO good.

[Purple Sage]

DH works in a vegetarian restaurant, and they have two different lasagnas - one with cheese and one that's vegan. The vegan one is so much better! It is tofu based like the PPs have described and so so good! I think I'll call him and ask him to bring home some tonight.

[tbone_kneegrabber]

Veganomicon has an amazing Cashew Tofu Ricotta recipe

From the Veganomicon by Isa Moskowitz & Terry Romero

1/2 cup raw cashew pieces (approximately 4 ounces)

1/4 cup fresh lemon juice

2 cloves fresh or roasted garlic

1 pound firm tofu, drained and crumbled

1 1/2 teaspoons dried basil

1 1/2 teaspoons salt

In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.

[finnegansmom]

I make one with tofu as well - the extra firm with herbs added. (fresh basil, parsley)
I also roast veggies first, then add them so the lasagna isn't watery.
Like zucchini, peppers, onions, eggplant, garlic, broccoli rabe, whatever is on hand.
I make my own thick sauce and layer that too. I don't like super runny lasagna.

I have a recipe somewhere for it, let me see if I can dig it up...

[Funny Face]

Oh wow! Thanks everyone! Do you think I could sub pecans instead? I don't have any cashews. J/k!

I'll have to plan ahead to make this and not tell dh what is in it. Great ideas, thank you!

I'm wanting to do one without tomato sauce, like just veggie lasagna and might do a GF bread crumble on top, if that makes sense.

Pregnancy cravings ya know.

[Ianthe]

Originally Posted by tbone_kneegrabber

Veganomicon has an amazing Cashew Tofu Ricotta recipe

From the Veganomicon by Isa Moskowitz & Terry Romero

1/2 cup raw cashew pieces (approximately 4 ounces)

1/4 cup fresh lemon juice

2 cloves fresh or roasted garlic

1 pound firm tofu, drained and crumbled

1 1/2 teaspoons dried basil

1 1/2 teaspoons salt

In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.

This is my secret ingredient.. so yum! I also put smart ground in the sauce.

[germin8]

Garbanzo beans! Processed like a hummus texture. That's kinda creamy and thick. I've never tried this, but I had some vegan neatballs made with garbanzo beans and I couldn't tell the difference from the vegetarian ones (which had egg). But, I think the garbanzo "spread" could be used in lieu of tofu. Here's the first recipe I googled using that http://fatfreevegan.com/blog/2010/03...-without-tofu/

...never tried it, so can't say if it's good.

[DevaMajka]

Originally Posted by tbone_kneegrabber

Veganomicon has an amazing Cashew Tofu Ricotta recipe

exactly what I was going to say. This stuff is yummy!! I like it plain (but with less salt )

[rootzdawta]

There's a recipe for vegan lasagna on my blog. It's a hit here!

[jtbuko]

When I was dairy free vegan lasagna was my favorite food. I put tofu in the food processor with sundried tomatoes and olives and mixed with spinach - soooo tasty. I used fake cheese from Trader Joe's too.

[lovepiggie]

When I first became vegan, and veganized my dad's lasagne recipe, we would use quinoa instead of the "cottage cheese" layer. We would just cook an equal amount, and mix it with a bit of nutritional yeast.. and it was delicious.

[pacha]

I personally like tempeh better than tofu in recipes like that. it crumbles better and has a more crunchy texture. I haven't made lasagna with it, but I think I would fry it up with some onion and garlic before I put it in.
and if you want creamy use coconut milk! my husband makes killer alfredo sauce and tomato vodka sauce with it.

hmm... I might have to to try that myself...

[zebaby]

Originally Posted by Funny Face

Oh wow! Thanks everyone! Do you think I could sub pecans instead? I don't have any cashews. J/k!

I'm not sure it would yield as creamy. I think cashews have a bit more creaminess when processed. Not sure though.

[Weevil]

Soy doesn't really agree with me, so I tend to avoid using tofu, etc. I make a pretty simple lasagna by making a homemade sauce with lots of veggies for texture. I will layer the sauce with noodles (the kind you don't have to cook first because I'm lazy like that ) and I put a layer or two of Daiya cheese in there to stick it all together. Sometimes I'll add some chopped frozen spinach. If I'm just making it for DH (he's the lasagna lover, I can really take it or leave it), I'll throw in some veggie ground round. Sprinkle some Daiya on top and voila!


*before Daiya came out I would use Tofutti slices

[Koalamom]

I made a vegan soy free lasagna the other day. I used brown rice GF noodles, and layered it with sauce, thawed spinach, and a nut cheese. The recipe called for pine nuts, but I soaked 1 cup almonds overnight, peeled the skins off, and pureeded with lemon juice in the food processor. It called for nutrirtional yeast, but I didn't add any and it was still amazing.