November 30, 2020
Garden Lasagna
Christmas Recipes | Holiday Recipes | Kid Friendly | Main Plates | Plant-Based Recipes
Garden Lasagna
PREP TIME:
COOK TIME:
TOTAL TIME:
YIELDS: 12 SERVINGS
NUTRITIONAL INFO PER SERVING
CALORIES: 220
FAT: 8 GRAMS
PROTEIN: 25 GRAMS
CARBS: 28 GRAMS
INGREDIENTS
14 oz pkg extra firm tofu drained
1 cup raw cashews
½ cup nutritional yeast
2 tbsp lemon juice
1 tsp onion powder
2 tsp garlic powder
2 tsp dried oregano
1 tsp salt (optional)
pepper to taste
2 handfuls of spinach
1 lb water sautéed mushrooms
1 can artichoke hearts drained and chopped
10-12 oz box of no boil lasagna noodles
2 jars low fat or oil free garlic marinara or 7-8 cups homemade marinara
INSTRUCTIONS
1). Preheat the oven to 375°.
2). In a food processor mix the tofu, cashews, nutritional yeast, lemon and seasonings. Process until smooth.
3).Transfer to a bowl and mix in mushrooms, spinach and artichoke.
4). In a 9×13 baking dish, cover the bottom with some sauce. Put down 1 layer of noodles, spoon filling onto noodles and spoon some sauce on top. Add a second layer of noodles and repeat. Once the dish is full to the top, pour the rest of marinara over the entire dish making sure to coat well.
5). Cover and bake for 1 hour – 1 hour 20 minutes. Allow to cool for 10 minutes before cutting.
I haven’t made this recipe yet, but I can’t wait to try it! Thank you so much for sharing some of your recipes for free!
I made this without the mushrooms and it was aweosme. So simple yet so good.
I also made this without mushrooms. My meat eating husband and parents all loved it! So delicious! Will definitely make again and again :)
This was delicious! Thank you for such a wonderful Christmas Eve dinner.
Any recommendations to make this nut free? My daughter has a nut allergy. Thank you!
Please see the updated recipe for the nut-free option. It isn’t the same of course, but still good.
I made this and sautéed an onion with the mushrooms. OMG soooo good and simple! Thank you!
I made this last night for Christmas Eve dinner–AMAZING! My two grown vegan daughters also thought it was terrific. I did add vegan (Field Roast) Italian sausage to half of it for my non-vegan husband and he LOVED it. It was so easy. Sometimes I am a little afraid of tofu, but this was absolutely perfect. Thank you, Kiki!
I made this for Christmas Eve dinner and it was fantastic! I have been vegan for 12 years and this is by far the best lasagna recipe I have made! Thank you so much!!
I just made this for dinner ! AMAZING!!!
EASY and DELICIOUS
Thank you KIki
What a delicious vegan Lasagna. My son in law hasn’t had lasagna in 25 years and was amazed.. I love your recipes. Thank you.
Kiki! First, I think you rock. You’ve taught me so much and I appreciate you and allll your recipes. Second, I just made this lasagna for my Christmas dinner and it was friggin fabulous! My husband and I loved it. I’ll definitely be making it again.
Happy holidays!
We had this today for Christmas dinner! It was amazing! Even my meat-loving husband said that it was better than the usual meat and dairy containing lasagna! Thank you Kiki! You are awesome! Thank you for sharing yourself and your gifts with the world!
Made this for Christmas dinner and it was a hit with everyone; including carnivores, who opted for a second serving. We will definitely have this in a regular meal rotation. I’m actually making a smaller one today because there were no leftovers. Thank you for such delicious recipes.
My non vegan family loved it (well, the ones that tried it). Thank you for sharing this recipe. I will be making it again soon.
I just made this and love it ! From the simple , easy preparation to the satisfaction of eating it AND sharing with a coworker who also liked it very much . I still have too much tho and I’m wondering if this will freeze and reheat well . I think I’m going to give at least one serving a try for future reference ?
Thanks!!
I love this recipe and have made it twice now. The second time I doubled the spinach and added diced eggplant and zucchini as another layer. SO GOOD. My husband worries about protein, but the tofu has that covered for him. Thank you so much for this recipe, we love it!! (Even my omnivore teenage boys!)
I just made this for dinner tonight… WOW! Tastes sooo good! If you are debating on trying this recipe… just do it! You won’t regret it! Even my husband (who doesn’t normally eat plant based like me) thought it was great and went to get seconds!
I followed the recipe exactly except I let my cashews soak in water for a couple hours before blending.
Do you think I could prep this without baking and freeze for another day?
Do we soak the cashews for the garden lasagna? Or just add as is.
WOW! I can’t believe how delicious this tasted! My husband is lactose intolerant, and for the last couple of years I have become a woman on a mission; to make delicious meals that help him not miss cheese. Yup, this recipe is just that! The combination of flavors was so beautifully and thoughtfully crafted. Believe me, make the recipe AS IS and you will not be disappointed. This is the first recipe I’ve tried from this site, but I am so eager to try more. Thanks Kiki, for making such a delicious dish. It is now on my meal plan rotation. You rock!
I made this tonight and it was a hit! The tofu “ricotta” mixture and the veggies are absolutely delicious. I also love that this recipe is pretty simple compared to other lasagna recipes. Will definitely be making this again soon.
This was amazing. I am hooked.