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Vegan Spinach Lasagna Recipe

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4 from 7 reviews

This Vegan Spinach Lasagna combines layers of tender gluten-free no-boil lasagna sheets with a creamy tofu ricotta and fresh spinach mixture, topped with vegan mozzarella and a rich pasta sauce. It is a wholesome, dairy-free, and gluten-free meal perfect for plant-based diets, offering a delicious and nutritious twist on a classic comfort food.

Ingredients

Spinach

  • 1 lb (452 g) fresh spinach (or one 10 oz frozen spinach package, thawed and drained)

Lasagna Assembly

  • 1 package gluten-free no boil lasagna sheets, about 16 sheets
  • 1 ½ jars (1065 ml / 36 oz) pasta sauce (about 4.5 cups)
  • 8 oz (227 g) vegan mozzarella, shredded, such as Violife
  • 2 tbsp (30 ml) olive oil or vegan butter (for brushing casserole dish)

Tofu Ricotta

  • 16 oz (452 g) extra firm tofu, drained
  • 4 tbsp (15 g) nutritional yeast
  • 1 lemon, juiced
  • 3 cloves garlic, chopped
  • 1 teaspoon (5 g) salt, or to taste
  • ½ teaspoon (2 g) black pepper, or to taste

Instructions

  1. Prepare the spinach: Fill a large pot with fresh spinach and place over medium heat. Stir constantly as the spinach wilts and releases moisture. Add more spinach gradually to fill the pot, continuing to cook and stir until all spinach is wilted and most moisture has evaporated. Remove from heat and cool.
  2. Make tofu ricotta: Break tofu into chunks and add to a food processor with nutritional yeast, lemon juice, chopped garlic, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. Combine the tofu ricotta with the cooled spinach in a large bowl or back in the pot.
  3. Preheat oven and prepare dish: Preheat the oven to 350°F (180°C). Brush the inside of a casserole dish with olive oil or vegan butter. Spoon 1 cup of pasta sauce onto the bottom and spread evenly.
  4. Assemble lasagna layers: Lay down 4 gluten-free no-boil lasagna sheets slightly overlapping. Spread one third of the spinach-tofu ricotta mixture evenly over the noodles. Sprinkle a handful of shredded vegan mozzarella over the mixture. Spoon about ½ cup of pasta sauce evenly on top. Repeat layering with noodles, spinach ricotta, mozzarella, and sauce three more times, ending with a final layer of noodles topped with the remaining pasta sauce, vegan mozzarella, and a sprinkle of black pepper.
  5. Bake the lasagna: Place the casserole dish on a baking tray to catch any spills. Cover tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for an additional 15 minutes until the top is bubbly and slightly golden.
  6. Rest and serve: Allow the lasagna to rest for at least 30 minutes before cutting. This resting time helps the layers set for easier serving.

Notes

  • Frozen spinach can be used instead of fresh; thaw completely, squeeze out excess moisture, and add directly to tofu ricotta without heating.
  • Adjust the number of lasagna sheets or layers to fit your casserole dish size.
  • Using gluten-free no boil noodles keeps preparation simple and suitable for gluten-sensitive diets.
  • Resting the lasagna after baking ensures cleaner slices and better texture.

Find it online: https://flavorspath.com/vegan-spinach-lasagna-recipe/