Classic Lasagna

Oh Paula, my love, only you would think to put cream cheese in spaghetti sauce and might I say – it’s a damn delicious addition.  I have never made just a straight “meat and cheese” lasagna before and I was so tempted to add a little zucchini or summer squash but I managed to power through and stay true to the original recipe when veganizing Paula’s My Favorite Lasagna from her new book Paula Deen’s Southern Cooking Bible. Usually I would make my own beefy crumbles with textured vegetable protein (TVP) and create a cheese sauce to use instead of using store-bought vegan cheese but with a newborn at home it’s enough for me to turn on the oven let alone make every component of a dish from scratch so I opted for Boca Crumbles, Daiya cheese and store bought spaghetti sauce. I’m not a huge fan of Daiya, and I have used it in lasagna’s before, but this lasagna made me a Daiya convert – at least for this recipe. With so little prep to do this dish went from stove top to the oven in 15 minutes.

Original Recipe Nutrition Information:

Per Serving: 635 Cal (47% from Fat, 25% from Protein, 28% from Carb); 40 g Protein; 33 g Tot Fat; 16 g Sat Fat; 12 g Mono Fat; 44 g Carb; 3 g Fiber; 1 g Sugar; 701 mg Calcium; 4 mg Iron; 1253 mg Sodium; 107 mg Cholesterol

Veganized Recipe Nutrition Information:

Per Serving: 520 Cal (37% from Fat, 16% from Protein, 48% from Carb); 21 g Protein; 22 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 63 g Carb; 8 g Fiber; 0 g Sugar; 83 mg Calcium; 5 mg Iron; 1251 mg Sodium; 0 mg Cholesterol

Classic Lasagna

Serves 8

12 ounces lasagna noodles (I used brown rice lasagna)

1 tablespoon olive oil

1 small yellow onion, diced

2 cloves garlic, minced

12 ounces Boca Ground Crumbles

1/4 teaspoon black pepper

24 ounce jar spaghetti sauce

5 ounces vegan cream cheese (I used Tofutti)

8 ounces Daiya mozzarella cheese

8 ounces Daiya cheddar cheese

6 tablespoons vegan parmesan cheese

 

Preheat the oven to 375 degrees F. Spray a 13 by 9 inch baking dish with nonstick cooking spray.

Parboil lasagna noodles according to package directions.

Warm oil in a large skillet over medium high heat and add onion, cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Add boca crumbles and cook until completely defrosted, about 5 minutes. Sprinkle with pepper. Add spaghetti sauce and cream cheese, cook until cream cheese has melted.

Spoon 1/2 cup of spaghetti sauce mixture into the bottom of the prepared baking dish and top with a layer of lasagna noodles, 1 cup of sauce,a third of both types of daiya cheese and 2 tablespoons of parmesan, repeat until all ingredients are used ending with a layer of daiya ad parmesan.

Cover the baking dish with non-stick foil and baked for 30 minutes. Remove foil and cook for an additional 20 minutes or until cheese has completely melted.

 

2 responses to “Classic Lasagna”

  1. Jessica

    omg. I have to try this!

  2. Christine

    I can’t wait to make this! I never would have thought to put cream cheese in lasagna.

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