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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.


Vegan Lasagna

Serves six nicely. It has the same richness as lasagna made with cheese, but is 100% animal free and 0% cholesterol! It is also easy to make!


8 oz box whole-wheat lasagna (I used Hodgson Mill brand and was pleased with the taste and texture).
1 pound firm tofu
Italian seasonings, oregano, thyme, basil  (fresh if you have it, if not
Lemon juice
Vegetarian Worcestershire sauce (I used The Wizard’s brand – tasty!)
3 or 4 large Portobello mushrooms
extra virgin cold pressed olive oil
1 medium eggplant
1 25 oz jar pasta sauce (I used Muir Glen organic, Italian herb variety)
2 good size onions
4 cloves garlic
nutritional yeast (I used Red Star)
9 x 13 oblong pan

Preparation and Assembly

Peel the eggplant. Slice and sprinkle with sea salt, and let sit while you do the rest, this will draw out any bitterness.

Dice the onion and garlic and sauté in olive oil slowly until it becomes golden, set aside.

While the onions are cooking, bring water to boil and cook the noodles according to package directions (don’t be tempted to use the no-cook option, it is not as good).

Take the tofu out of the package, drain and put a heavy plate on top to remove more water. As you do the other things, check and press the plate down a few times, getting out additional water.

Slice the mushrooms and sauté in a little olive oil and the Worcestershire sauce, (about two tablespoons) and add some water and a bit of leftover wine if you have some around( optional on the wine). When the mushrooms are almost done, add one third of the onion garlic mixture, stir together, turn off heat.

Lightly oil the glass pan. Pre-heat oven to 350 and put a layer of cooked noodles in pan. Spread the mushroom mixture over the noodles, add the sauce.

Dice or crumble the tofu (large crumbles) and also sauté in a bit of oil and add some lemon juice and the Italian seasonings to taste. Add some of the onions and garlic. Sauté until lightly browned. Put another layer of noodles in the pan; add tofu, then more sauce.

Wash the salt off the eggplant slices, and dice fairly small. Sauté in oil, use more oil than you did for the mushrooms or tofu – the rice flavor comes from this. If you want to season the eggplant go ahead. Add the rest of the onion garlic mixture.

Add another layer of noodles, then the eggplant, more sauce. Then put another layer of noodles (you are almost done) the rest of the sauce and some nutritional yeast  (about a third of a cup) if desired.

The pan should then be nicely filled. Cover with foil and bake at 350 for about 45 minutes. Serve and enjoy.

I lightly sautéed some collard greens to accompany the lasagna. Do have something leafy green to go with it. As a first course I had cooked yellow beets and marinated them in umoboshi vinegar and cinnamon and a bit of walnut oil, I briefly blanched carrots and zucchini and seasoned with rice vinegar fresh dill for the carrots and some Italian seasonings for the zucchini. Some good olives, maybe roasted peppers – you get the idea, make up a good vegan antipasto for a first course. Use whatever  organic veggies your farmers market or health food store has that are freshest.

Roberta Schiff, President
Mid-Hudson Vegetarian Society, Inc.
38 East Market Street Rhinebeck NY 12572

We look forward to hearing from you

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