Spinach Lasagna (Low Fat)

November 8, 2008 at 12:29 pm · Filed under Recipes

You will not miss the cheese in this vegan version of the classic Lasagna. Blended blanched almonds and tofu create a creamy, almost cheese like sauce. GO TO RECIPE >

7 Comments »

  1. Paige J said,

    November 14, 2008 @ 3:36 pm

    I”m planning to make this soon, but what if my tofu has been frozen, will it still work for this? If not, I”ll have to go buy more tofu, because all I have has been frozen.

  2. My Vegan Cookbook said,

    November 14, 2008 @ 6:33 pm

    It can’t be frozen before. You’ll have to get more tofu. Sorry!

  3. Paige J said,

    November 16, 2008 @ 3:16 pm

    Sorry, but I went ahead and used the frozen firm tofu, it worked out very well, it had a ricotta cheese texture. I made mine without spinach because the vegan kid of the house dosne’t like spinach. I used mushrooms instead, the recipe turned out great.

  4. Skinartia said,

    December 2, 2008 @ 9:58 am

    I made this recipe and I found it to be way too much sauce. My partner described it as “lasagna soup”, hahaha! I’ll definitely make it again but with some revisions (i.e. adding some faux meat, less sauce).

  5. My Vegan Cookbook said,

    December 3, 2008 @ 9:36 am

    How long did you cook the sauce? You may want to cook your sauce longer next time. Also, don’t add all the sauce if it doesn’t need it. Use your own judgment when putting it together. I should have put that in the recipe so I’m doing that now. Thanks for your input.

  6. Skinartia said,

    December 3, 2008 @ 10:23 am

    Hahaha! Thanks for adding the “lasagna soup” quote to the recipe. :) I had the sauce cooking for a bit longer than it took for the noodles to finish. No worries though since I ate all the lasagna soup anyway.

  7. Menu for Jan 21-27th « Cooking For a Vegan Lover’s Blog said,

    January 21, 2009 @ 6:03 am

    […] Lasagna […]

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