Spinach and Tofu Lasagna
Elevate your plant-based cooking with this Spinach and Tofu Lasagna, a mouthwatering twist on the classic comfort food. Layered with tender lasagna sheets, a creamy ricotta-style tofu filling, and nutrient-packed fresh spinach, this vegan lasagna is bursting with wholesome goodness and bold Italian flavors. The rich, tangy marinara sauce perfectly complements the savory tofu mixture, while melted vegan mozzarella creates an irresistibly gooey topping. Nutritional yeast adds a cheesy, umami depth, and fresh basil ties it all together with a fragrant finish. Ready in just over an hour, this wholesome dish is ideal for weeknight dinners or weekend gatherings, serving up to six. Perfect for vegan comfort food enthusiasts and anyone looking for a healthier twist on a classic favorite!
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Recipe Information
Ingredients
- 12 pieces Lasagna sheets
- 400 grams Firm tofu
- 300 grams Fresh spinach
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 700 milliliters Marinara sauce
- 200 grams Vegan mozzarella cheese
- 3 tablespoons Nutritional yeast
- 10 leaves Fresh basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna sheets according to the package instructions. Drain and set aside.
Press the tofu to remove excess water, then crumble it into a texture resembling ricotta cheese.
Chop the onion and mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent (about 5 minutes).
Add the crumbled tofu to the skillet. Stir in the salt, black pepper, and nutritional yeast. Cook for another 5 minutes, then remove from heat.
Roughly chop the spinach and fresh basil. Add them to the tofu mixture and stir until combined.
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
Lay down a single layer of cooked lasagna sheets over the sauce.
Spread one-third of the tofu-spinach mixture over the lasagna sheets, followed by a layer of marinara sauce, and sprinkle some vegan mozzarella cheese on top.
Repeat the layers (lasagna sheets, tofu-spinach mixture, marinara sauce, vegan cheese) twice more, finishing with a generous layer of vegan mozzarella cheese on top.
Cover the lasagna with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 6.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 407 mg | 9% | |
*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.
