Vegan Spinach Lasagna
Indulge in the hearty comfort of Vegan Spinach Lasagna, a plant-based twist on the classic Italian favorite, perfect for vegans and vegetable lovers alike! This layered masterpiece features tender oven-ready lasagna noodles, flavorful marinara sauce, fresh sautéed spinach, and a creamy homemade vegan ricotta made from tofu and nutritional yeast. For an extra touch of decadence, opt for a sprinkle of melty vegan mozzarella cheese on top. With just 20 minutes of prep and customizable layers, this spinach-packed lasagna is baked to perfection, delivering irresistible textures and bold flavors ideal for weeknight dinners or special gatherings. Plus, it’s entirely dairy-free and can be made gluten-free—perfect for diverse dietary needs. Serve hot and enjoy a nourishing dish that’s comforting yet wholesome!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (oven-ready, gluten-free if preferred)
- 4 cups Marinara sauce
- 6 cups Fresh spinach
- 1 block (14 ounces) Firm tofu
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 cup Vegan mozzarella cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the vegan ricotta: Drain the tofu and crumble it into a food processor. Add nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until it forms a ricotta-like consistency. Adjust seasoning to taste, then set aside.
In a large skillet, heat olive oil over medium heat. Add the spinach and cook for 2-3 minutes, stirring often, until wilted. Remove from heat and let it cool slightly.
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly across the bottom.
Place a layer of lasagna noodles over the marinara sauce, ensuring they don't overlap.
Spread 1/3 of the vegan ricotta mixture over the noodles. Top with 1/3 of the cooked spinach and 1 cup of marinara sauce.
Continue layering: Add another layer of noodles, 1/3 of the ricotta, 1/3 of the spinach, and 1 cup of marinara sauce. Repeat for the final layer, finishing with noodles and a generous layer of marinara sauce on top.
If desired, sprinkle vegan mozzarella cheese evenly over the top layer.
Cover the lasagna with foil, ensuring it doesn’t touch the surface to prevent sticking.
Bake in the preheated oven for 35 minutes. Then, remove the foil and bake an additional 10 minutes to allow the top to brown slightly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.
Serve warm and enjoy your Vegan Spinach Lasagna!
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.2 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 237 mg | 5% | |
*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.
