Overall Rating:

5 out of 5

Vegan Treat for the Unsure and Hesitate Meat Eater, May 15, 2009
Guest Gracious52

"Being vegan for about two years now has been hard for my family. Mostly they don't understand that it truly is a lifestyle change. So when my sister who is totally willing to embrace new things came to visit we decided to find a vegan lasagna recipe. I left out the cashews and added veggie shreds soy cheese. I must say that this recipe is FANTASTIC!! If you like sweet potatoes, which is personally my favorite vegetable, you will enjoy this. Tofu is a perfect substitute for ricotta cheese especially with rosemary, oregano, and cayenne pepper. My father who is a meat and potatoes eater through and through even complimented me for my work and said it was good. He even said he would eat it if I made it again. I think I might be getting through to the parentals :) I find with any recipe I make off this website, it becomes much larger than expected but that is alright with me. The recipe made a 9 X 13 and a smaller rectangle pan I don't remember the size... also by using a low sodium pasta sauce the veggie shreds made up for the missing salt in the recipe. Oh I also enjoyed the fact that I did not have to precook the noodles. Thank you for the wonderful recipe. It has been a hard transition for a person who loved a good vegetable lasagna with diary cheese and if anyone knows of a good vegan tiramisu please let me know I miss this dessert more than you could ever know.. Engine 2 Lasagna = absolutely delicious."

5 of 5 people found this review helpful.

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