The Eggless Tort

A New York lawyer's adventures with animal-free eating

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Vegan Lasagna Casserole

So this is what happens when you try to use something for the first time on Christmas… I didn’t bother getting more lasagna noodles for our Christmas lasagna because I already had a package of Tinkyada gluten free lasagna noodles at home. Mistake. At approximately 10:30 pm on Christmas Eve, all of those noodles spontaneously shredded themselves when I drained them. I’m sure I screwed them up somehow, because Tinkyada gluten free noodles are the best I’ve had (and I’ve had lots).

Anyway, not having had the foresight to buy extra packages of lasagna noodles, I was stuck with what was in my pantry, since the stores had closed 5 hours prior… So I decided to just go ahead with it anyway, using penne instead of the lasagna noodles, and calling it a casserole.

Vegan Lasagna Casserole

1 medium onion, diced
3 tablespoons minced garlic
1 bag beefy crumbles (I use Boca brand)
1 22 ounce can crushed tomatoes
1 14.5 oz can diced tomatoes
1 can tomato paste
3 tbsp chopped basil
1/4 cup chopped parsley
1 tsp salt
1 tsp ground black pepper
1 package penne pasta (or your preferred pasta)

2 packages firm silken tofu
2 tablespoons minced garlic
2 tbsp fresh basil
3 tbsp chopped parsley
1 tbsp nutritional yeast (or to taste)
1/2 tsp salt
pepper to taste

1 1/2 blocks of vegan mozzarella cheese (I use a combo of Rice Vegan and Vegan Gourmet)

Preheat the oven to 400 degrees F (200 degrees C).

In a large saucepan, saute the onions and garlic in olive oil until soft. Add the beefy crumbles and cook until lightly browned and warmed through.

Add the tomatoes, paste, basil, parsley, salt and pepper to the saucepan. Stir well, turn the heat to low and simmer for up to an hour.  While the sauce is cooking, boil the pasta, then drain and rinse.

For the ricotta mixture, mash the tofu blocks in a large bowl. Add the garlic, basil, parsley, nutritional yeast, salt and pepper, and combine.

To assemble the casserole – Spread some sauce in the bottom of a 9×13 inch casserole pan (or 2 9×9 inch brownie pans). Arrange a layer of pasta.

Spoon some of the tofu mixture over the noodles, then sprinkle a layer of cheese.

Repeat the assembly instructions, ending with spreading the sauce over everything and topping it with cheese.

Cover the pan with foil and bake the lasagna for approx. 45 minutes. You can remove the foil for 5-10 minutes at the end if you’d like to melt/brown the cheese more.


Veg Fiesta, Part 1: Vegan Burrito Lasagna

So, for whatever reason, I wanted Mexican tonight. Or Latin food. Or, as Hannaford calls it, Hispanic Food.

Anyway, I ran across this recipe for Burrito Lasagna the other day and it just sounded good, so I had to try it. I’ve adapted it to make it vegan/more likable to us.

Burrito Lasagna

Prep time: 20 mins; Cook time: 30 mins


  • 1 bag Boca Burger meaty crumbles
  • 1 onion, chopped
  • 2 tsp. minced garlic
  • 2 tbsp. taco seasoning (I make my own)
  • 1  can diced tomatoes with green chile peppers, or fresh tomatoes and a can of chile peppers
  • 1/3 cup taco sauce, whatever brand you prefer
  • 1 can refried beans
  • 1 can black beans, or navy, pinto, black-eyed peas – whatever you like
  • 1 package flour tortillas
  • 1 bag/small block of cheddar type cheese/cheeze


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, saute the meaty crumbles until they are thawed and sticking to the pan, about 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Stir in the taco seasoning. Mix in tomatoes with green chile peppers, taco sauce, refried beans, and black beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
  3. Spread a thin layer of the meaty mixture in the bottom of two 9 x 9 inch dishes (or a 9×13). Cover with a layer of tortillas followed by more meaty mixture, then a layer of cheese. Repeat tortilla, meaty, cheese pattern until you reach the top of the dishes, topping off with a layer of meaty mixture and cheese.
  4. Bake for 25 to 30 minutes in the preheated oven, or until cheese is melty/bubbly.

Actually, we only made one 9 x 9 dish of this. There’s lots of meaty sauce leftover, and we might eat it tomorrow as chili or in tacos. We ❤ leftovers. We also topped it with a Black Bean/corn/Black-eyed pea salsa that is amazing. Recipe coming soon…

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