Name: Vegan Spinach Lasagna (Tofu Ricotta)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 medium Onion (diced); 2 cloves Garlic (minced); 14 oz Chopped tomatoes ((1 can)); 5 oz Sieved tomato puree; 1 tsp Sweet paprika powder; 2 tsp Oregano; 2 tsp Basil; to taste Salt and Pepper; 1 cup Cashew; 1 cup Dairy-free milk (homemade cashew milk); 1 clove Garlic; 1 Tbsp Nutritional yeast; 1 tsp Nutmeg ((optional)); to taste Salt and Pepper; 4 oz Fresh spinach leaves; 10 oz Firm tofu; 6 sheets Lasagna pasta; 7 oz Dairy-free cheese (or vegan parmesan)

Jump to Recipe Print Recipe

Indulging in a rich, comforting plate of lasagna doesn’t have to come at the expense of your dietary choices. This Vegan Spinach Lasagna with Tofu Ricotta is a delightful blend of flavors and textures that even non-vegans will love. With layers of fresh spinach, a creamy tofu ricotta, and a luscious tomato sauce, this dish is perfect for family dinners, meal prep, or entertaining friends. Not to mention, it’s packed with nutrients and free from animal products, making it a guilt-free pleasure. Let’s dive into this wholesome recipe that’s sure to become a favorite in your kitchen!

Why This Recipe Is Reliable

This Vegan Spinach Lasagna recipe is reliable for several reasons. First, it employs simple ingredients that are easy to find, ensuring you can whip it up whenever a craving strikes. The tofu ricotta provides a creamy texture that mimics traditional cheese without the dairy, making it a fantastic plant-based alternative. Additionally, the combination of fresh spinach and rich tomato sauce creates a balance of flavor that’s satisfying and nourishing. Each step is straightforward, making it approachable for both novice and experienced cooks alike.

The Essentials

To make this Vegan Spinach Lasagna (Tofu Ricotta), gather the following ingredients:

1 medium Onion – diced for flavor depth.
2 cloves Garlic – minced to add aromatic goodness.
14 oz Chopped tomatoes (1 can) – the base of our sauce.
5 oz Sieved tomato puree – for a rich, creamy texture.
1 tsp Sweet paprika powder – adds warmth and color.
2 tsp Oregano – classic Italian herb for flavor.
2 tsp Basil – fresh and aromatic.
Salt and Pepper – to taste, enhancing the overall flavor.
1 cup Cashew – for the creamy ricotta.
1 cup Dairy-free milk – homemade cashew milk for richness.
1 clove Garlic – for the ricotta mixture.
1 Tbsp Nutritional yeast – adds a cheesy flavor.
1 tsp Nutmeg (optional) – for a hint of warmth.
Salt and Pepper – to taste, ensuring deliciousness.
1 Vegan white sauce – from the above ingredients.
4 oz Fresh spinach leaves – packed with nutrients.
10 oz Firm tofu – the base for the ricotta.
6 Lasagna pasta sheets – the foundation of our lasagna.
7 oz Dairy-free cheese – or vegan parmesan.

Kitchen Gear Checklist

Before you start, ensure you have the following kitchen tools:

Large Pot – for cooking the sauce.
Blender or Food Processor – for making the tofu ricotta.
9×13 inch Baking Dish – ideal for layering the lasagna.
Knife and Cutting Board – for chopping vegetables.
Measuring Cups and Spoons – for accurate ingredient measurements.
Spatula – for mixing and spreading.
Aluminum Foil – to cover the lasagna while baking.

Stepwise Method: Vegan Spinach Lasagna (Tofu Ricotta)

Step 1: Prepare the Tomato Sauce

In a large pot, heat a splash of water or vegetable broth over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Add the Tomatoes

Pour in the chopped tomatoes and tomato puree. Stir in the sweet paprika, oregano, basil, and season with salt and pepper. Let the sauce simmer for about 15-20 minutes, stirring occasionally.

Step 3: Make the Tofu Ricotta

In a blender or food processor, combine the firm tofu, cashew, dairy-free milk, garlic, nutritional yeast, nutmeg (if using), and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Step 4: Prepare the Spinach

In a separate pan, lightly wilt the fresh spinach over medium heat. This should take just a couple of minutes. Remove from heat and set aside.

Step 5: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of the baking dish. Place two lasagna sheets on top. Spread half of the tofu ricotta over the noodles, followed by half of the wilted spinach and a layer of tomato sauce. Repeat the layers, finishing with a final layer of lasagna sheets topped with the remaining sauce.

Step 6: Add the Toppings

Sprinkle the dairy-free cheese generously over the top of the lasagna. Cover the baking dish with aluminum foil to prevent over-browning.

Step 7: Bake

Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes to achieve a golden, bubbly top.

Step 8: Cool and Serve

Once baked, remove the lasagna from the oven and let it cool for about 10-15 minutes before slicing. This helps the layers set and makes serving easier!

Substitutions by Category

Nut-Free: Substitute the cashew with sunflower seeds or omit them altogether. You can use more tofu for creaminess.
Gluten-Free: Use gluten-free lasagna sheets to make this dish suitable for a gluten-free diet.
Dairy-Free Cheese: You can swap dairy-free cheese for additional nutritional yeast for a cheesier flavor.
Fresh Herbs: If you don’t have fresh herbs, dried herbs can be used, but reduce the quantity as they are more concentrated.

Watch Outs & How to Fix

When making Vegan Spinach Lasagna, here are a few common pitfalls and how to fix them:

Too Watery: If your lasagna turns out watery, ensure that the tomato sauce is simmered down enough before layering. You can also drain excess liquid from the tofu before blending.
Noodles Undercooked: Make sure to cook the lasagna sheets according to package instructions if not using no-boil sheets. If they are too firm after baking, cover and bake a bit longer.
Flavorless: Always taste and adjust the seasoning before assembling. A little more salt, pepper, or herbs can elevate the dish significantly.
Burnt Top: If the top is browning too quickly, cover it with aluminum foil until the last 15 minutes of baking.

Storage Pro Tips

This Vegan Spinach Lasagna stores beautifully, making it perfect for meal prep. Here are some tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the unbaked lasagna for up to 2 months. Thaw in the refrigerator overnight before baking.
Reheating: Reheat individual servings in the microwave or the entire lasagna in the oven at 350°F (175°C) until warmed through.

Reader Questions

Can I use spinach from a can instead of fresh?

Fresh spinach is recommended for the best texture and flavor, but if you use canned spinach, make sure to drain and squeeze out excess moisture before adding it to the layers.

Is there a way to make this dish lower in calories?

To reduce calories, you can use less cheese or omit it entirely. Additionally, using more vegetables and fewer noodles can help create a lighter dish.

Can I add other vegetables to the lasagna?

Absolutely! Feel free to add other vegetables like zucchini, mushrooms, or bell peppers for extra nutrition and flavor.

How can I make this recipe spicier?

If you enjoy a bit of heat, consider adding some crushed red pepper flakes to the tomato sauce or using a spicy vegan cheese.

Time to Try It

Now that you have all the information and tools at your disposal, it’s time to roll up your sleeves and create this mouthwatering Vegan Spinach Lasagna (Tofu Ricotta). Whether it’s for a cozy family night or a gathering with friends, this dish is bound to impress. Enjoy the process, savor the flavors, and let this vegan delight warm your heart and home. Happy cooking!