About Me

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Clarksville, Tennessee, United States
I have been an Ovo-Lacto Vegetarian for a few years and am considering making the switch to a full Vegan diet. I decided to become a vegetarian because I could no longer disassociate the meat on my plate from the loving, kind and peaceful animal it had once been. I have always been an animal lover, so I guess this was a natural progression. I am not a diet or nutrition expert by any means, I am just a woman on a mission to eat better, feel better and live better.

Sunday, November 18, 2012

This Week's Recipe - Nov 18 - 24

Vegan Spinach Artichoke Lasagna
Serves 6


2 cans quartered artichoke hearts, chopped
2 cups frozen chopped spinach
1 can vegan cream of mushroom soup
1 pkg cremini mushrooms, chopped
2 leeks, white and light green parts only, cut in half lengthwise and sliced
¼ cup plain soy creamer
½ pkg lasagna noodles, cooked
2 cups vegan ricotta cheese (recipe below)
2 cups vegan shredded mozzarella cheese
2 Tbsp vegan butter
1 tsp nutmeg
1 tsp garlic powder
Salt and pepper to taste


1.  Preheat oven to 350°.

2   In sauté pan, melt butter over medium heat. 

3.  Sauté leeks until slightly tender, about 2 minutes.  Add artichokes and mushrooms.  Sauté  about 5 minutes.  

4.  Add cream of mushroom soup, soy creamer, garlic, nutmeg, salt and pepper and cook for about 5 minutes. 

5.  Add spinach, and cook an additional 5 minutes.  Remove from heat.

6.  In small to medium casserole dish, layer lasagna as follows:  place a little bit of filling into bottom to keep noodles from sticking.  Lay lasagna noodles to cover bottom.  Spoon artichoke filling onto noodles and spread to cover.  Spread half of ricotta cheese mixture over filling.  Repeat layers, reserving just enough filling to cover top layer of noodles. 

7.  Top with mozzarella cheese.

8.  Bake for 30 – 40 minutes or until cheese is melted and slightly golden in color.  Let stand for 5 – 10 minutes.

9.  Serve with salad and bread.

Vegan Ricotta Cheese
Yields 2 cups


14 oz firm tofu
¼ cup olive oil
1 tsp garlic powder
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp salt
Dash of black pepper


1.  Slice tofu into 7 or 8 pieces, press between towels to remove water.  

2.  Crumble into bowl until it is the texture of ricotta cheese.  

3.  Add remaining ingredients and stir.

1 comment:

  1. I had taken pictures with my cell phone of the filling and the ricotta cheese before I assembled the lasagna, but something must have corrupted the files because I can't view them.