19 Reviews of Vegan Veggie Lasagna

From: Cilantro in Canada

On Apr 8, 2005

This was great. I did not have tofu so I used riccotta cheese and left out the lemon juice and milk. I cooked the onion in the microwave before adding. I topped the lasagne with soy cheese. It was a bit of work but worth it. Thanks for the recipe

From: raisho

On Jun 18, 2007

Absolutely delicious! I omitted the onion, only due to the lack of one sitting in the kitchen at the time. I only wonder how the taste will surmount next time with the use of onion. I used 16 ounces of super firm tofu instead of 14 and I found the use of the blender unnecessary and mixed and mashed the tofu and mixture together by hand. I also used tomato paste instead of tomato sauce, for more consistency.

From: Chef #494116

On May 3, 2007

I like this a lot. My first time making a lasagna of any kind and I would have to say it turned out good. I did use more veggies than recommened, and I used my own homemade marinara sauce. With my sauce I think it gave it more flavor! I also sauted my veggies in a roasted garlic olive oil and uses half the amount recommened. It turned out great.

From: Chef #510602

On Jun 22, 2007

Amazing! I'm in love with this recipe! It was the first time making a lasagna and i was amazed by the tofu mixture. My additional veggies were broccoli and cauliflower. Thank you for posting this!

From: FoodExplorer

On Mar 9, 2007

This lasagna came out very well, and I'm very impressed with the flavor for my first try For the veggies, I did not use the olive oil in order to reduce the amount of fat in the recipe (which might have taken a little flavor away, but I think it's worth it); I also used a whole 16 oz. of tofu, which made it thicker. When the tofu part baked, it created a nice textured layer across the lasagna. Next time, I think I will add cauliflower and some pepper to give it a little kick. I thought the tomato sauce was a bit thin with the vegetables, but after it cooked in the oven, it was fine. Thank you for a fabulous recipe!

From: geminilady

On Nov 7, 2005

This was very tasty and nutritious. I didn't have a ready-made pasta sauce, so I used a couple of tins of tomatoes and whizzed them up with my hand blender. I also left out the salt because I wanted to give some to my 9 month old (and she wolfed it down!) I like recipes which can be made earlier in the day and stuck into the oven later on, and lasagne always fits the bill.

From: Deb A.

On Aug 31, 2007

I made this for my carnivore family and it got rave reviews. I used Newman's Own Sockarooni sauce and increased the vegetables a bit because I really like a thick lasagna. It was absolutely wonderful!

From: 866203

On Jun 18, 2008

Yum! Even my husband loved it (I did put cheese on half. He loves me but there are limits.) I added squash, 2 more gloves of garlic, oregano, parsley, salt and basil (1tsp or so of each) to the veggies. To the tofu mixture I added parsley. I think the next time I make this i will double the tofu mixture because yum.

From: Cookin' Swimmer

On Jul 24, 2009

WOW! 100x better than meat lasagna. The fake ricotta tasted better than the real stuff!!! I used all the ingredients, but instead of soymilk I used normal skim milk. With the veggies I used 1 tbls of oil, which was perfect. Enhanced the flavors w/o having an oily taste and lower calorie. For the noodles I let them soak for only a few mins (I hate soggy lasagna). Used 1/4 pound mushrooms and 3 zucchinis. I wanted it saucy so instead of simmering it the whole time, half the time was on medium heat with lid. It came out a lot thicker, which I liked a lot more. You weren't lying when you said you need 2+ hours. Well worth the trouble. My brother was fooled by the "riccota" and he even said it was the best he ever had. He never compliments me

From: theAmateurPastryChef

On Dec 20, 2007

I thought this was very good. I did have to boil another box of pasta, though, because one box was not enough. I decided to leave out the carrots and to julienne the zucchini as well. It looked very pretty. I also added a little red wine to the veggie mixture. Thanks so much for the recipe!