Comments on: Classic Mushroom and Spinach Vegan Lasagna

By: Lisa

Lisa — Wed, 28 Oct 2020 22:43:42 +0000

This is an excellent vegan lasagna; however, I cannot get it to fit properly into a 9 x 13 pan. Instead, I use an 8 x 8 square pan and it serves plenty for my husband and I to have 2 meals. DELICIOUS!

By: Sarah McMinn

Sarah McMinn — Thu, 17 Sep 2020 16:58:52 +0000

In reply to Hallie. You will need to use vegan butter for the bechamel sauce. Oil just won't work.

By: Hallie

Hallie — Mon, 14 Sep 2020 14:48:32 +0000

This looks so good! I recently made your eggplant parm recipe. It was delicious. I do have a question about this recipe. I do not usually buy vegan butter.... how necessary is it for the recipe???

By: Sarah McMinn

Sarah McMinn — Thu, 09 Jul 2020 15:56:57 +0000

In reply to sue. Yes, frozen lasagna can be stored in the freezer for up to 3 months. When you are ready to eat it, let it thaw completely in the refrigerator overnight before baking.

By: sue

sue — Wed, 08 Jul 2020 19:50:09 +0000

have added this to my list to make in the next couple of weeks. Is it possible to freeze it after cooking? Thank you. BTW it looks so yummy!!

By: Peta

Peta — Sun, 19 Jan 2020 07:52:27 +0000

This is my go to lasagna recipe. It never disappoints. Sometimes I also add a layer of eggplant and zucchini.

By: Sarah

Sarah — Mon, 18 Mar 2019 15:12:43 +0000

In reply to Alicia Roman Delgado. Sure, no problem.

By: Alicia Roman Delgado

Alicia Roman Delgado — Sat, 16 Mar 2019 18:03:28 +0000

Can I make the ricotta cheese in a vitamin mix blender?