Sunday, February 22, 2009


This is a very very favorite meal at our house. We usually serve it with corn, french bread, and a salad.

Red sauce:
4 cans spaghetti sauce
1 16-oz. bag frozen spinach
White sauce:
1/4 to 1/2 c. parsley
2 t. garlic
8 to 10 carrots
1/2 c. veggie broth
3 tubs tofu (firm or extra firm, not silken)
3 tubs tofutti cream cheese
3 T. lemon juice
1/4 t. nutmeg
1/4 to 1/2 c. nutritional yeast flakes (optional)
Other ingredients:
soy parmesan cheese
lasagna noodles (uncooked)

  • Chop and steam carrots, set aside.
  • In a big sauce pan, mix together spaghetti sauce, spinach, and hamburger. Cook on medium, then turn to low.
  • In a big frying pan, saute parsley and garlic in oil or broth.
  • Add steamed carrots and 1/2 c. veggie broth to saute mix. Cook for 5 minutes.
  • Add drained tofu, cream cheese, lemon juice, nutmeg, and yeast flakes. Cook until it's soft and all mixed together.
  • Ladle red sauce into bottom of 9x13 pan, barely covering it.
  • Sprinkle on parmesan cheese.
  • Arrange layer of noodles (uncooked) over cheese.
  • Spoon white sauce on.
  • Repeat previous 4 steps (but use more red sauce than on first application).
  • Top with one more layer of red sauce and parmesan.
  • Cover with tin foil. Cook at 375 degrees for 45 minutes to 1 hour, removing cover the last 15 minutes.
Note: This recipe originally was made for a large lasagna pan. I adapted the amounts to fit in 2 9x13 pans. It makes several dinners, and then it's worth the work (it freezes and stores well). If you only want one pan, half the amounts. I got this recipe from my dad, but we have no idea where he got it so that's the best reference we have.

Note from Rebekah: For those with smaller families, here are the amounts I use for a 9x9 baking dish and then a 9x13 baking dish, both without the ground soy:


1 large can spaghetti sauce
2 handfuls fresh baby spinach (2 c. chopped small)

1/4 c. water + 1/2 t. veggie broth powder
2 T. parsley
1/2 T. minced garlic
2-3 carrots (1 c. diced)
1 12-oz. box firm silken tofu, pressed
4 oz. vegan cream cheese (1/2 tub)
1 T. lemon juice
1 dash nutmeg
1/4 c. nutritional yeast

7 whole wheat lasagna noodles (broken to 9 inches, and remnants used on last layer)
vegan parmesan cheese


red sauce to cover bottom of pan
3 noodles, broken to 9 inches
1/2 white sauce
almost 1/2 remaining red sauce
3 noodles, broken to 9 inches
remaining white sauce
almost all remaining red sauce
1 noodle + remnants
remaining red sauce
vegan parmesan cheese


1 1/2 large cans spaghetti sauce
3 handfuls fresh baby spinach, (3 c. chopped small)

1/2 c. water + 1 t. veggie broth powder
1/4 c. parsley
1 T. minced garlic
4-5 carrots (2 c. diced)
1 14-oz. tub extra firm tofu (or 2 12-oz. boxes firm silken, pressed)
1 tub vegan cream cheese
2 T. lemon juice
1/4 t. nutmeg
1/3 c. nutritional yeast

1 pkg. whole wheat lasagna noodles
vegan parmesan cheese

Layering same as above.


Rebekah said...

i also make this sometimes without the fake meat, and we still love it.

Rebekah said...

for those interested, i just added to the main post the amounts i use for a 9x9 pan, and then a 9x13 pan. both are without the ground soy.