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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.
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Vegan Spinach Lasagna

It is a super easy spinach lasagna recipe with a hearty marinara sauce and a spinach ricotta filling. Layer them up, ready, set, and bake! You won't miss any vegan ground beef substitutes here. This veggie lasagna recipe will be just as delicious and hearty as any meaty vegan lasagna would be.
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 minutes
Cook Time 15 minutes
Baking 30 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 530kcal

Ingredients

Marinara Sauce

Vegan White Sauce

Vegan Spinach Ricotta Filling

Other ingredients for the layers

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 the chopped tomatoes, the tomato sauce and the 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, 1 clove of garlic in whole, dairy-free milk and seasoning (nutmeg, nutritional yeast, salt, and pepper) and blend them until creamy.

Making vegan spinach ricotta filling

  • Use a firm tofu and press it. Pat it dry with a paper towel.
  • Take a large mixing bowl and crumble tofu with your fingers.
  • Add the 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.

Layering vegan spinach lasagna

  • To ensure that the pasta sheets do not stick to the bottom, we place a thin layer of marinara sauce at the bottom.
  • After that, the layers should look like the following: pasta sheets, marinara sauce, spinach ricotta filling. And repeat... We needed the above combination 3 times to fill a 9 x 7 x 2 inch (23 x 18 x 5 cm) oven-safe dish.
  • The last layer should be marinara sauce which you can sprinkle with vegan grated cheese or vegan parmesan or more nutritional yeast.
  • We made 3 layers of pasta, 4 layers of ragu and 3 layers of white sauce. You can use less pasta and more sauce in-between the sheets, it is totally up to you. 
  • Pre-heat oven for 400 Fahrenheit (200 degrees Celsius) 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

Serving: 1serving | Calories: 530kcal | Carbohydrates: 66g | Protein: 18g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 868mg | Potassium: 722mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3311IU | Vitamin C: 25mg | Calcium: 263mg | Iron: 6mg