Fast Food Friday – Vegan Lasagna!

by kerryabdow

I love food.  And I love fast food.  Not the McDonald’s kind of pink slime fast food, but nourishing and delicious fare that can be prepped, assembled and cooked in a healthyheartbeat!

That said, you can imagine my delight when I discovered these noodles – *cue singing angels

There are so  many reasons why I love them, how do I possibly count the ways??  Let me put it to you like this – there are a LOT of reasons why I love seeing Ryan Gosling without a shirt on, and that list is nothing compared to why I love these noodles!   Uh huh.  But the two biggest reasons are the fact that they are gluten-free and… wait for it… they don’t need to be pre-boiled!!  I save the trouble of cleaning a pot AND time?  Sign.  Me.  Up.

This is a great dinner to throw together after a busy weekend, and the leftovers make THE best work lunches for the husband and me.  Okay, let’s do this…

Fabulous and Fast Vegan Lasagna


1 lb. tofu Ricotta* (see Skinny Bitch recipe below)

1 bag of fresh spinach steamed and supersuper drained.  *no one likes watery lasagna*

1 lb. of mushrooms, sautéed until slightly cooked (I use baby bellas and cook in a non-stick pan with no oil, just the water from the veggies themselves)

1 tsp. pepper

1 8oz. package of myveryfavoritelasagnanoodles  **Or your own very favorite!

1 16 oz. jar spaghetti sauce (I like Whole Foods or Sunflower Market brands)

1 cup Daiya Mozzarella shredded cheese (or whatever cheese you like)  *can you see the cartoon hearts above my head every time I write about my favorite cheese??  sigh.

1 tsp. Italian seasoning

½ to 1 cup water

*Tofu Ricotta
Recipe Courtesy of Skinny Bitch in the Kitch


14-16 oz extra-firm tofu, crumbled
3 cloves of garlic
2 tbs extra-virgin olive oil
1 tsp Italian seasoning  
S & P to taste

Blend everything in a food processor or mash with a potato masher.  *Fast!*


Preheat oven to 350.  In large bowl, combine tofu Ricotta with chopped spinach and Italian seasoning.  Spread enough sauce to lightly cover a 9X13 pan. Lay one layer of uncooked noodles in center of pan (usually three noodles). Spread Ricotta mixture to cover noodles, top with mushrooms, and then a small handful of vegan cheese.  Add another layer of noodles, then the Ricotta, veggies and vegan cheese.  Top with another layer of noodles and cover  with entire jar of sauce and the rest of cheese.

Add water around the perimeter of the dish- not on top of the noodles.  Cover with foil for 1 hour and 15 minutes, uncover and cook for last 15 minutes to brown top.  *Be careful of steam when lifting off foil… this is NOT the time or place for a facial…!  Let stand for 5 minutes before cutting.

I don’t know about you, but that very last part is THE hardest of all!  Wait five minutes???  Makes me want to stomp my feet and pout!   But… believe me… it’s worth it!  Creamy and tangy and soooooo divine!  Now THAT is what I call a Happy Meal!  **Where’s my Ryan Gosling action figure??**

What’s your favorite Sunday night dinner??

I hope you’re having a fantastic Friday night!  This Blooming babe is off to dreamland!

Cheers, dears!