Dairy-Free Spinach Lasagna
Indulge in the comfort of Italian cuisine with this Dairy-Free Spinach Lasagna, a wholesome twist on a classic favorite designed for those seeking plant-based alternatives. Layers of tender lasagna noodles, creamy tofu-spinach ricotta, and vibrant marinara sauce create a satisfying balance of flavors, while nutritional yeast adds a subtle, cheesy depth without any dairy. This recipe features easy prep with no-boil noodles and optional dairy-free mozzarella-style cheese for a bubbly, golden finish. Perfectly suited for a crowd or a cozy family dinner, this dish is both hearty and health-conscious, offering a delicious way to enjoy lasagna that's entirely vegan-friendly. Prepare, bake, and enjoy—a guaranteed crowd-pleaser ready in just over an hour!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 5 cups Fresh spinach
- 1 block Firm tofu
- 0.25 cup Nutritional yeast
- 3 tablespoons Unsweetened plant-based milk
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cups Marinara sauce
- 1 cup Dairy-free mozzarella-style cheese
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted (about 2-3 minutes). Drain any excess liquid and set aside.
In a food processor, combine firm tofu, nutritional yeast, plant-based milk, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy, creating a dairy-free ricotta substitute.
In a medium bowl, mix the tofu ricotta with the sautéed spinach until well combined.
Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
Lay down a single layer of lasagna noodles on top of the sauce.
Spread a layer of the spinach-tofu ricotta mixture over the noodles, followed by another layer of marinara sauce.
Repeat the layering process (noodles, spinach-tofu mixture, sauce) until all the ingredients are used up, finishing with a layer of marinara sauce on top.
If using dairy-free mozzarella-style cheese, sprinkle it evenly over the top layer of sauce.
Cover the dish with aluminum foil, ensuring it is tightly sealed. Bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is bubbling and slightly browned.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your dairy-free spinach lasagna warm!
Nutrition Facts
Calories |
3969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5053 mg | 220% | |
| Total Carbohydrate | 566.6 g | 206% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 48.7 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1876 mg | 144% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
