How do you guys make lasagna?

[Erin Pavlina]

Does anyone have a recipe for lasagna that uses a store bought sauce and DRY noodles? I never have time to cook, but my idea was to layer some dry noodles, sauce, veggies, and at the top put some mozarella vegan cheese from Angel's Earthkind Kitchen. Is this going to work? Will dry noodles cook in just sauce? What temp should I set the oven to and how long should I cook it? Help!

[sophie]

hi Erin
If you're using dry lasagne make sure it's the "instant" type that is designed to be used dry. Also, you want the sauce to be fairly sloppy so that the pasta will cook properly. I think store-bought sauce will be fine. When I make lasagna I also use layers of white sauce, which I make with soy milk, garlic, vegie stock powder and onions, doing a basic roux to start it off with fflour and olive oil. It's really yummy, plus it make the mixture wetter which allows the pasta to cook perfectly. You could also throw in a pack of frozen spinich, just layer than on too. As for oven temp, I just do it in a moderate oven, so about 180C or 375F, you know it's cooked when it's all bubbling and browning on top, and if you stick a fork into the pasta and it's soft. Good luck!
P.s. I wish we could get vegan mozzarella cheese in NZ!

[Erin Pavlina]

My lasagna turned out smashing!! Here's what I did, and it was so simple and took only 5 minutes to get it into the oven.

I grated the whole brick of vegan cheese. Then I poured some store bought sauce into the pan, covered with no-cook lasagna noodles, more sauce and noodles, and at the very top I put all the grated cheese. I cooked it at 400 degrees for 45 minutes. Then I took the tin foil off the top and saw the cheese was sort of liquified. I stuck it under the broiler for 3 minutes, and pulled it out.

We let it cool so the cheese would solidify a little more. And after 10 minutes it was ready to eat. It tasted great!!

next time I'm going to add some spinach and maybe some other veggies. It was perfect!

[Helen]

Erin,

would you please tell me the brand names you used on the cheese especially but also the noodles and sauce. And what kind of vegetables? Do you cook the vegetables first?

Thanks,
Helen

[Erin Pavlina]

I used Earthkind Kitchen's vegan mozarella, sold in Follow Your Heart, or you can buy it online at www.imearthkind.com.

I used no bake noodles from Creamette. For sauce I used Prego's Garden Chunky.

I haven't made it with veggies yet, but when I do I'll put in chopped spinach and probably zucchini or eggplant or something.

the key is to buy the no-bake noodles so you don't have to cook em first.

[blendersaw]

I use tofu in place of the ricata cheese, I put the tofu in a bowl and mash it all up, I add salt, pepper, and some vegan parmesian cheese, about 4 oz, and mix it all together and place it in between the layers, I was very impressed on how it turned out, no one knew it wasn't cheese, This meal is even better if you prepare the lasagna a few nights before , cook it , let it cool and then freeze it, and then let it thaw the day your cooking, the flavor really seeps into the tofu, and it is even better, restraunt quality.
You can use olive oil or soy butter for your bread with garlic, and a nice salad, or spinache completly drained and doused with basalmic vinager then cooked for a min in the microwave, to complete the meal

Use your favorite sauce, and the noodles are easiest if you buy the no boil kind, although I have used regualr lasagna noodles before not the no boil kind, and it did come out right, but you have to cook it, then freeze it, and this completes the noodles so they will be perfect.

[Helen]

Thanks for telling me the brand names you used. that gourmet cheese you told me about looks delicious on-line.

Helen

[hedylamarr58]

Hi Erin,
I have been making lasagna with raw noodles for about 10 years. Any type of lasagna noodles will cook with the heat of the sauce. I use just regular Ronco lasagna noodles. I make spinach lasagna this way: Saute an onion, bell pepper and some mushrooms in olive oil till soft. Add your jar sauce to this. I always add some additional fresh herbs to the sauce(basil, thyme).Thaw a package of frozen chopped spinach in the microwave on low. Squeeze dry. Mix the spinach with some of your vegan mozarella(about a cup) and if there is a vegan cottage cheese you can get or soft tofu(about a cup). Add salt and fresh pepper to taste. Mix well. Spray pan with Pam. Put about a cup of the tomato sauce in the bottom of your lasagna pan. Place the raw noodles on top and smear 1/2 of the spinach mixture on top of the noodles. Put 1/2 of sauce over this, then mozarella. Then another layer of noodles, spinach, sauce, and end with mozarella. Spray some foil on the underside with Pam and cover the dish tightly with the foil and bake at 400 for an hour. Take the foil off and bake for 10 minutes more. Take out of oven and let sit for 10 to 15 minutes and serve.

[flippernturtle]

I just made it from the how it all vegan cookbook and it was great. I have made it before without cooking the noodle and it works out ok. I now use soy noodles so I am not sure if those can be uncooked, when place in the oven.

[inkiepoo]

I've made lazagna with regular noodles dry by making my dish the day before. It sits in the frig until I am ready to bake it. If it sits overnight, the noodles become softer and there isn't any problems with having it turn out good.

Wow, after reading everyones different ideas, I can't wait to make lazagna again, it has been way too long! Some fresh garden green beans and a loaf of french bread with some salad sounds wonderful!! Thanks everyone.

[Blinky]

I used Blendersaw's idea and it was great! Refer to that post in this thread for details, but basically you use tofu seasoned with vegan parmesean in place of ricata cheese. I also used normal lasagna noodles - not the "no-bake" kind and it worked out great. I put the sauce on generously. It went over well.

[alexis]

hi, i've made veggie lasagna for thanksgiving this year...i use thos instant noodles and i roasted mushrooms and bell peppers for the filling. I stored the veggies for about a week seperately, the mushrooms in their own juice and bell pepper strips in olive oil then i chopped everything up and cooked them with tomato sauce and a pack of frozen spinach, it turned out great and makes quite a few servings. about two four layered lasagnas.

[Robin Mc]

The unCheese Cookbook has a "Three Cheese" Lasagna that is amazing.

I cheat and use Prego marinara sauce. I julienne a carrot, a zucchini squash, and a yellow squash in the food processor. I saute them with chopped onions and garlic in olive oil. Then I add them to the Prego and proceed with the recipe.

[Ckflew]

Erin,

I use the Tofu Lasagna recipe in Louise Hagler's Tofu Cookery - it uses dry noodles and store sauce of your choice, and it tastes very good. I've added and changed some of the ingredients over the years, but it has become a favorite - and none of my meat eating guests have realized it's vegan until I tell them!

Colleen

[Erin Pavlina]

Cool..l'll have to try that. Thanks!