Ultimate Vegan Lasagna Cookbook Recipe & Review Of Everything Vegan From Vegetarian Times

More from this source
The Kitchn


Add a comment



2 tsp. olive oil

2 medium onions, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

1 10-oz. bag fresh baby spinach

2 12-oz. pkgs. firm tofu, drained

1 8-oz. pkg. vegan cream cheese

1/2 cup chopped fresh basil

1/4 cup nutritional yeast


5 1/2 cups Speedy Red Sauce (p. 307)

12 uncooked whole-wheat lasagna noodles

12 oz. vegan Italian sausage links, cut into thin rounds, or vegan sausage crumbles, broken apart

1 cup shredded vegan mozzarella cheese (3 oz.)

You might also like

The Big Vegan Banana Split
Oh She Glows
Duck Nuggets Recipe From The New Le Pigeon Cook...
Food Republic
The Momofuku Cookbook's Kimchi Stew With Rice C...
Serious Eats
Lentils With Broiled Eggplant Cookbook Revie...
The Kitchn
Burnt Orange Ice Cream (Adapted From The Gourme...
Lottie Doof
Gluten-Free Chocolate Whoopie Pies & Marshmallo...
The Kitchn
Cookbook Recipe & Review Of A Cook's Journey To...
The Kitchn
Gluten-Free Strawberry Cupcakes Cookbook Rev...
The Kitchn
Light & Crispy Onion Rings
Cucumber And Mint Spiced Lamb Salad Cookbook...
The Kitchn