Vegan Spinach Lasagna with Tofu Ricotta

A white plate with a slice of lasagna where you can see the layers of red sauce, pasta sheets and a white ricotto and chopped spinach leaves.

Vegan Spinach Lasagna with Tofu Ricotta

This easy vegan spinach lasagna recipe features a savory marinara sauce and a rich spinach tofu ricotta filling. It will surely satisfy you and leave you feeling full and content. So why wait? Layer it up, bake it to perfection, and enjoy this delicious meal today!

Course Main Course

Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Soy-free, Vegan, Vegetarian

Keyword Best vegan lasagna, Vegan lasagna, Vegan spinach lasagna

Prep Time 30

Cook Time 15

Baking 30

Total Time 1 15

Servings servings

Calories 530kcal

Author Emese Maczko

Equipment

Ingredients

Marinara sauce

1 Onion (medium)
2 cloves Garlic
14 oz Chopped tomatoes 1 can
5 oz Sieved tomato puree aka Tomato sauce
1 tsp Sweet paprika powder
2 tsp Oregano
2 tsp Basil
Salt and Pepper to taste

Vegan white sauce

½ cup Cashew
½ cup Dairy-free milk (homemade cashew milk)
1 clove Garlic
1 Tbsp Nutritional yeast
½ tsp Nutmeg optional
Salt and Pepper to taste

Spinach tofu ricotta filling

1 Vegan white sauce from above
4 oz Fresh spinach leaves
10 oz Firm tofu

Other ingredients for the layers

6 Lasagna pasta sheets
7 oz Dairy-free cheese or vegan parmesan or more nutritional yeast

US Customary - Metric

Instructions

Making marinara sauce

Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic and cook for 1-2 minutes.
Add chopped tomatoes, tomato sauce, and seasoning (sweet paprika powder, basil, oregano, salt, and pepper) and cook for 5 minutes.

Making vegan white sauce

Use a regular blender, a hand blender, or a food processor, whichever gives you a creamier result.
Add the soaked cashews, garlic clove, dairy-free milk, and seasoning (nutmeg, nutritional yeast, salt, and black pepper) and blend them until creamy.

Making spinach tofu ricotta filling

Use firm tofu and press it. Pat it dry with a paper towel.
Take a large mixing bowl and crumble tofu with your fingers.
Add cashew white sauce. Stir and mix well.
Wash the fresh spinach leaves and chop them in a food processor. Add it to your mixing bowl.

Baking vegan spinach lasagna

Start with a thin layer of marinara sauce at the bottom.
After that, the layers should look like pasta sheets, marinara sauce, and spinach ricotta filling. We needed the above combination 3 times to fill a 9×7×2-inch (23×18×5 cm) oven-safe dish.
The last layer should be marinara sauce, which you can sprinkle with vegan grated cheese, vegan Parmesan, or more nutritional yeast.
Preheat the oven to 400 Fahrenheit (ca. 204 °C) and bake your lasagna for 30 minutes.

Video

Notes

Can you use frozen spinach?

Absolutely. Let frozen spinach thaw before adding them to your filling. It is important to squeeze any excess water out of it otherwise it will thin your filling significantly. Usually on bag of frozen spinach is 10 oz (280g), which is equal to 1 pound (450g) of fresh leaves. In this recipe we used 4 oz (120g) fresh spinach leaves, so you can substitute it with 2.5 oz (75g) frozen spinach.

Nutrition