Sunday, February 22, 2009


This is a very very favorite meal at our house. It has "fake" meat in it, so we reserve it for special occasions like Birthdays, Father's Day, etc. (the kind of soy in fake meat is not exactly healthy, so we generally stay away from it.) We usually serve it with corn, french bread, and a salad.

Red sauce:
4 cans spaghetti sauce
1 16-oz. bag frozen spinach
1 lb. ground soy hamburger
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.