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    Home » Recipes » Pasta and Noodles

    Published: Dec 20, 2021 · Modified: Sep 1, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Vegan Spinach Lasagna

    Jump to Recipe Pin Video

    This no-boil Vegan Spinach Lasagna is a comforting classic. Made with whole foods like spinach and tofu ricotta, it is sure to please even the pickiest eaters! 

    Vegan Spinach Lasagna on plate close up.

    Warm, comforting lasagna is hard to resist. This Vegan Spinach Lasagna is the ultimate comfort food for the holidays.

    This vegan lasagna was inspired by my Vegan Zucchini Lasagna Rolls. This is the naughtier recipe of the two, if you count pasta as being naughty.

    Instructions

    1. Cook onions in olive oil over medium heat until translucent. Add garlic. Cook 30 seconds longer.
    2. Add spinach and salt. Cook until spinach is wilted.
    3. Mix spinach onion mixture with tofu ricotta in a food processor until smooth and creamy.
    4. In a 7 ½" x 9 ½" baking dish (or similar size), pour marinara sauce. Place two lasagna noodles on top of sauce.
    5. Spread â…“ of the spinach ricotta mixture on noodles. Sprinkle nutritional yeast on top.
    6. Pour marinara sauce on top. Place two lasagna noodles on top of sauce.
    7. Spread â…“ of the spinach ricotta mixture on noodles. Sprinkle nutritional yeast on top.
    8. Pour marinara sauce on top. Place two lasagna noodles on top of sauce. Pour marinara sauce on top. (Yes, the order changed here.)
    9. Spread the rest of the spinach ricotta mixture on top of marinara sauce. Sprinkle nutritional yeast on top.
    10. Bake covered for 50 minutes, and uncovered for 10 minutes.

    Stages of Vegan Spinach Lasagna being made: first showing spinach, onion, and garlic in pan, then being mixed with tofu ricotta. Then all the layers being assembled.

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    Can Lasagna Be Cooked Without Boiling?

    This recipe uses no-boil lasagna noodles. It saves time and is less of a hassle.

    Storage

    This spinach and tofu ricotta lasagna will last 4-5 days in an airtight container in the fridge.

    Vegan Spinach Lasagna in baking dish.

    Can You Freeze Leftovers?

    Yes! Let lasagna cool completely.

    For individual portions, slice and wrap in plastic wrap and place in freezer bag or airtight container. Freeze up to 3 months.

    Variations / Additions

    • Shredded vegan mozzarella, vegan parmesan
    • Homemade tomato sauce
    • Sun-dried tomatoes
    • Mushrooms, eggplant, zucchini, butternut squash, broccoli, or whatever veggies you like
    • Vegan crumbles, beans, or walnuts (which I used in zucchini lasagna)

    Other Vegan Pasta Recipes

    • Super Creamy Vegan Mac and Cheese
    • Vegan Taco Pasta
    • Vegan Pumpkin Pasta
    • Vegan Pasta Salad

    Vegan Spinach Lasagna on plate.

    Recipe

    *Don't forget to come back and leave your feedback and star rating.

    Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    You May Need

    Jovial Organic Brown Rice Pasta Lasagna Gluten Free

    📋 Recipe

    Vegan Spinach Lasagna
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    5 from 2 votes

    Vegan Spinach Lasagna

    This no-boil Vegan Spinach Lasagna is a comforting classic. Made with whole foods like spinach and tofu ricotta, it is sure to please even the pickiest eaters! 
    Course Main Course
    Cuisine Italian inspired
    Prep Time 10 minutes minutes
    Cook Time 1 hour hour 5 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 6
    Calories 252kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    Ingredients

    • 1 cup chopped onion
    • 1 tablespoon olive oil
    • 1 clove garlic minced
    • 6 cups spinach
    • 1 batch of tofu ricotta
    • Salt and pepper
    • 1 ½ (25 ounce) jars marinara sauce
    • 3 tablespoons nutritional yeast (optional)
    • 6 gluten free lasagna noodles

    Instructions

    • Preheat oven to 375°.
    • Heat olive oil in a large pan. Add onions and cook until translucent.
    • Add garlic. Cook 30 seconds longer.
    • Add spinach and salt. Cook until wilted.
    • Mix spinach mixture with tofu ricotta in a food processor until well combined. Add salt and pepper as needed.
    • Pour 1 cup marinara sauce in a 7 ½" x 9 ½" (or similar size) baking dish. Place 2 lasagna noodles on top of sauce.
    • Spread â…“ of spinach tofu ricotta mixture on top of noodles. Sprinkle 1 tablespoon nutritional yeast on top.
    • Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce.
    • Spread â…“ of spinach tofu ricotta mixture on top of noodles. Sprinkle 1 tablespoon nutritional yeast on top.
    • Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce. Pour 1 cup marinara sauce on top (yes it's out of order.)
    • Spread last â…“ of spinach tofu ricotta mixture on top of sauce. Sprinkle 1 tablespoon nutritional yeast on top.
    • Cover baking dish with aluminum foil. Cook covered for 50 minutes at 375°, then uncover and cook uncovered 10 minutes.
    • Let rest 10 minutes.
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    Nutrition

    Calories: 252kcal | Carbohydrates: 39g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 968mg | Potassium: 878mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3591IU | Vitamin C: 23mg | Calcium: 143mg | Iron: 4mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

     

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    I've been vegan for 23 years and
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    Vegan Spinach Lasagna photo with text.