Vegan Knock-Your-Socks-Off Green Lasagna - VeggieBoards
Forum Jump: 
Thread Tools
#1 Old 04-10-2005, 12:18 AM
Veggie Regular
MollyGoat's Avatar
Join Date: Sep 2003
Posts: 4,159
Vegan Knock-Your-Socks-Off Green Lasagna


Category: Main Dishes - Pasta

This recipe is suitable for a: vegetarian/vegan diet.



16 uncooked lasagna noodles (regular, spinach, whole-wheat, or wheat-free)

about 2 pounds fresh spinach, chopped fine, OR 2 10 oz. bag chopped frozen spinach, defrosted and excess water squeezed out

1 recipe tofu ricotta (recipe below)

1 cup pesto, prepared OR homemade (recipe below)

4 large cloves garlic, minced

½ teaspoon salt

¾ cup (divided) soy parmesan OR homemade faux parmesan (recipe below)

⅓ cup finely chopped walnuts, toasted

2.5 packages Vegan Gourmet mozzarella cheese, shredded, OR 2 recipes worth of homemade béchamel (recipe below)



Prepare tofu ricotta and, if using, homemade pesto, faux parmesan, and béchamel. Set aside.

Boil your lasagna noodles until they are a little firmer than al dente. You MUST boil the noodlesthere is not enough liquid in this recipe to leave them uncooked. Drain and lay flat on a counter, table or tray.

While the noodles are boiling, preheat the oven to 350 degrees. Oil a 9x13 inch casserole dish or lasagna pan.

Mix the spinach, tofu ricotta, pesto, minced garlic, salt, ½ cup of the parmesan, and the walnuts in a large bowl.

Reserve ¾ cup of the béchamel for the topping.

Place 4 noodles in the bottom of the pan. Spoon ⅓ of the filling onto the noodles, pressing and spreading carefully. Cover with ⅓ of the shredded mozzarella or béchamel. Repeat with another layer of noodles, ⅓ of the filling, and ⅓ of the mozzarella. Repeat one more time and finish with a layer of noodles.

Thin the reserved béchamel with a little water. Pour over the top layer of noodles and sprinkle the remaining ¼ cup parmesan over the béchamel.

Cover with a layer of foil, place in oven, and let cook 30 minutes. Then remove foil and let bake for an additional 15 minutes to brown (you can also place it under the broiler for a few minutes at the end if you like it really brown.)

Tofu Ricotta

2 pound firm water-packed tofu, drained and rinsed, and patted dry

the juice of 1 large lemon or 2 small ones

2 teaspoons maple syrup

¾ teaspoons salt (I always just put in as much as I like, so maybe start with ½ and salt it till you like it)

1-1.5 tablespoons of your favorite vegan mayonnaise (low-fat is fine)

Mash the tofu with a potato masher or fork until its in little curds. Add the maple syrup, lemon juice, and salt. Mix well.

With an immersion blender, blend the tofu until semi-creamyyou still want grainy, tiny tiny curds. If you do not have an immersion blender, pulse in small batches in a regular blender until it reaches the semi-creamy, still-grainy stage.

Mix in the mayonnaise. Use measure for measure in any recipe calling for ricotta.


3 cups packed fresh basil leaves

4 cloves garlic, crushed

⅓ cup toasted pine nuts or walnuts

⅓ extra virgin olive oil

⅓ cup soy parmesan or homemade vegan parmesan (recipe below)

Salt to taste

Process basil and garlic in a food processor or blender until well mixed. Add nuts and process until nuts are finely ground. Drizzle in oil and process to a smooth paste.

Stir in parmesan and add salt to taste. Use immediately or cover the top with a thin layer of olive oil and store in tightly covered container.

Faux Parmesan

⅔ cup cashews, blanched almonds, or sesame seeds

⅓ cup nutritional yeast flakes

1 teaspoon light soy or chickpea miso

Add ingredients to a blender or food processor and process until the nuts are finely ground and the ingredients are well mixed.

Bryannas Béchamel

2 T. good dairy-free margarine (or extra-virgin olive oil)

3 T. unbleached flour

Blended Mixture:

1 c. soy milk

1/2 c. extra-firm SILKEN tofu or medium-firm tofu, crumbled

1/2 c. water

1 "chicken-style" vegetarian broth cube (or 1/2 of one meant for 2 c. liquid), crumbled

1/2 tsp. salt

a large pinch EACH of freshly-grated nutmeg and white pepper

Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth. Set aside.

Melt the margarine in a medium, heavy saucepan and whisk in the flour. Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white "roux"). Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot. Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes until very thick. Whisk in the nutmeg and pepper.

MICROWAVE OPTION: Melt the margarine in a large microwave-safe bowl or 1 qt. Pyrex measuring beaker on Hi for 45 seconds. Whisk in the flour and microwave on HI 2 minutes. Scrape this into the Blended Mixture and blend briefly, then pour it back into the bowl or beaker, or pour in the Blended mixture and mix with a hand immersion blender until smooth. Microwave on HI for 2 minutes. Whisk. Microwave for 2 more minutes. Whisk. Microwave for 2 minutes more. Whisk in the nutmeg and pepper.

Additional comments:


This recipe is a showstopper. Simply incredible. Make this for company. It takes some time and effort, but it's totally worth it and you'll wow your guests.

For a printable version of this recipe click the post # in the upper right hand corner.

You can rate this recipe using the drop-down menu in the upper right hand corner.
MollyGoat is offline  
Sponsored Links
#2 Old 04-10-2005, 01:21 AM
Veggie Regular
ceryna's Avatar
Join Date: Dec 2002
Posts: 2,648
*drools on keyboard*

Thanks for posting this, Molly. I'll have to work up the nerve, because long, complex recipes like this intimidate me, but I will definitely try it.

We see the world as "we" are, not as "it" is; because it is the "I" behind the "eye" that does the seeing.
ceryna is offline  
#3 Old 04-10-2005, 06:22 AM
powpowpow's Avatar
Join Date: Mar 2005
Posts: 74
i've been craving lasagne for months and months, you've made me the happiest girl in the world
powpowpow is offline  
Sponsored Links
#4 Old 04-10-2005, 09:00 AM
GhostUser's Avatar
Join Date: Oct 2010
Posts: 0
man that sounds delish. I must try it.
GhostUser is offline  
#5 Old 04-19-2005, 09:03 PM
Veggie Regular
icicle's Avatar
Join Date: May 2003
Posts: 520
that sounds great...! i'm gonna make that soon! it'd be my first fully vegan lasagne, too.

i have a question! do you think it'd come out better with the vegan cheese? or the home made bechamel sauce? what's recommended?
icicle is offline  
#6 Old 04-19-2005, 09:11 PM
Veggie Regular
rainbowmoon's Avatar
Join Date: Apr 2003
Posts: 4,204
This sounds awesome, but also very difficult! Is it a challenge?
rainbowmoon is offline  
#7 Old 01-23-2006, 01:01 AM
Join Date: Jul 2005
Posts: 2,973
this sounds great, albiet intensive.

fresh spinach all teh way! (frozen spinach tastes to me like fresh spinach that is beginning to go bad.)

Gnome Chomsky is offline  
#8 Old 01-23-2006, 03:46 AM
Veggie Regular
karenlovessnow's Avatar
Join Date: Oct 2005
Location: Home Sweet Home
Posts: 12,079
I'm printing out the recipe as we speak.
karenlovessnow is offline  
#9 Old 02-17-2006, 02:49 PM
Veggie Regular
thebelovedtree's Avatar
Join Date: Jan 2004
Posts: 3,477
I made this for Chance for valentines day and served it w/ a salad and Italian bread w/ roasted garlic spread. He loved it We both liked it best w/ a little of the garlic spread on top, but it wasn't necessary. While I was layering the ingredients one of his friends stopped by and kept stealing the bachamel and freaking out about how good it was, etc. It only took me about 2 hours start to finish, so not as bad as I predicted w/ the length of the recipe. I was skeptical about being able to microwave a bachamel but it worked very well and came out wonderfully creamy, I'll probably be using that on pasta by itself.

I couldn't get my hands on enough basil for the pesto so I had to ghetto it together w/ about 1/2 a cup fresh basil, the rest of the 2 1/2 cups parsley and then a ton of dried basil to make up for flavor, but it was still excellent. I'll definitely make this again.

ETA: I forgot to mention how incredibly filling it is, w/ a small slice of garlic bread I can eat a 1 by 2 inch slice if I absolutely stuff myself. Of course I want to stuff myself because its just so yummy.
thebelovedtree is offline  
#10 Old 06-10-2007, 03:13 PM
Veggie Regular
Elena99's Avatar
Join Date: Nov 2004
Posts: 3,473
This is delicious.

It takes quite a while to do, but it was well worth it. I did the parm and ricotta yesterday, then did the pesto and bechamel today. I used the microwave method, it turned out great! I'd recommend even just the side recipes if anyone doesn't want to do the whole lasagna itself.

I also used fresh baby spinach, it worked out fine.
Elena99 is offline  

Quick Reply

Register Now

In order to be able to post messages on the VeggieBoards forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Please enter a password for your user account. Note that passwords are case-sensitive.
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:


Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page

Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off