This recipe was originally adapted from the Vegan Spinach Lasagna from myvegancookbook.com.
I have made this recipe two times now with great results. My kids love this lasagna and eat up every last bit of it. My version is not vegan. I did add a tiny but of organic Cheddar cheese to the top of the lasagna. But I am going to bet that even without cheese my kids would eat this.
When I made this recipe the second time I decided to make a veggie Ground Round layer(what is veggie Ground Round?). I pan fried the ground round with some chopped up mushrooms and used that as my bottom layer. The only changes I made to the original recipe aside from adding an extra layer was not using the nutritional yeast and adding cheese.
The "ricotta" spinach mixture for this recipe is so good. I bet even tofu hating people will really enjoy this one. Give it a try, you will be very pleasantly surprised.
As a vegan, a good cheese substitute has been impossible to find but recently I tried some Daiya fake cheese, and it is really fantasic! It's soy free too, and melts and tastes like real cheese, I swear it. I have tried both the cheddar and mozzarella flavors and love it on lasagna, pizza, as mac-n-cheese, and even in some beans and rice with veggies. I think I need to buy stock in it!
ReplyDeleteHi Patricia
ReplyDeleteI have heard of the Daiya cheese. It is made in Canada but because of so many regualtions we can't get it where I live yet. I think it is only available in Vancouver. Boon Burger(a vegetarian burger place here) has it so I am hoping it will be in stores soon!
I have found Vegan Rella to be ok, but my husband really hates it so I have to give a little to get a lot. kwim?
I am thankfull to him for being so open to my vegetarian cooking.
I ended up finding some raw organic cheese so it is a good compromise I think until he can learn to love some vegan cheeses.