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Homemade Vegan Spinach Lasagna (Tofu Ricotta) recipe photo

Vegan Spinach Lasagna (Tofu Ricotta)

This Vegan Spinach Lasagna is a creamy, nutrient-packed delight that even non-vegans will adore!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Tomato Sauce:
  • 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
For the Tofu Ricotta:
  • 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
For Assembly:
  • 4 oz Fresh spinach leaves
  • 10 oz Firm tofu
  • 6 sheets Lasagna pasta
  • 7 oz Dairy-free cheese or vegan parmesan

Equipment

  • Large pot
  • Blender or food processor
  • 9x13-inch baking dish
  • Knife and cutting board
  • Measuring cups and spoons
  • Spatula
  • Aluminum foil

Method
 

Stepwise Method:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

Notes

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