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!
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Warm, comforting lasagna is hard to resist. This easy Vegan Spinach Lasagna recipe is the ultimate comfort food for the holidays or special occasions.
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.
I also have a One-Pot Vegan Lentil Lasagna recipe.
Serve it with some Vegan Eggnog or Oat Milk Hot Chocolate.
Other vegan recipes with spinach to try are my Vegan Spinach Dip recipe, Vegan Spinach Calzones, and Vegan Broccoli and Spinach Quiche.
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❤️ Why You'll Love It
- It is warm and comforting. It's one of my favorite recipes!
- Made with no-boil noodles, it is an easy weeknight meal.
- The creamy ricotta is so good, you'd never know it is dairy-free.
🧾 Ingredients
- Onion: I used a yellow onion. A white onion would also work.
- Olive oil: For cooking the veggies.
- Garlic: Adds a pungent flavor.
- Spinach: I used fresh spinach.
- Tofu ricotta: Adds a creamy texture, cheesy flavor, and some extra protein. I used my homemade tofu ricotta recipe. You could also use homemade cashew ricotta or store-bought vegan ricotta.
- Salt and black pepper: Enhances flavors and adds flavor. I like to use sea salt.
- Marinara sauce: I used pre-made marinara sauce. If you prefer homemade marinara sauce, go for it. You could also use pizza sauce, pasta sauce, or canned tomatoes.
- Nutritional yeast: Adds a cheesy flavor. You could also use store-bought parmesan or vegan cheese shreds, or leave it off.
- Lasagna noodles: I used no-boil gluten-free lasagna noodles because it makes things easier. I buy them at my local grocery store. You could also order them online. You could use your favorite oven-ready lasagna noodles or regular noodles if desired.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Shredded vegan mozzarella, vegan parmesan
- Homemade tomato sauce
- Sun-dried tomatoes
- Fresh basil
- Mushrooms, eggplant, zucchini, yellow squash, butternut squash, broccoli, red bell pepper, or whatever veggies you like
- Vegan crumbles, beans, red lentils, or walnuts (which I used in zucchini lasagna)
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🔪 Instructions
Step 1: Cook onions in olive oil over medium heat until translucent. Add garlic. Cook 30 seconds longer. Add spinach and salt. Cook until spinach is wilted.
Step 2: Mix spinach onion mixture with tofu ricotta in a food processor until smooth and creamy.
Step 3: In a 7 ½" x 9 ½" baking dish (or similar size), pour a thin layer of sauce. Place two lasagna sheets on top of the sauce.
Step 4: Spread ⅓ of the spinach ricotta mixture on noodles. Sprinkle nutritional yeast on top.
Step 5: Pour the marinara sauce on top.
Step 6: Place two lasagna noodles on top of the sauce.
Step 7: Spread ⅓ of the spinach ricotta mixture on top of the noodles. Sprinkle nutritional yeast on top.
Step 8: Pour the marinara sauce on top. Place two lasagna noodles on top of the sauce.
Step 9: Pour the marinara sauce on top. (Yes, the order changed here.)
Step 10: Spread the rest of the spinach ricotta mixture on top of the marinara sauce. Sprinkle nutritional yeast on the top layer.
Step 11: Bake covered with aluminum foil for 50 minutes and uncovered for 10 minutes. Let the lasagna rest for 10-15 minutes.
❄️ Can You Freeze Leftovers?
Yes! For those of you who like to meal prep, this is a great recipe to make extra and freeze it.
Let the lasagna cool completely to room temperature.
For individual portions, slice and wrap in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 3 months.
👩🏻🍳 Recipe FAQs
This recipe uses no-boil lasagna noodles. It saves time and is less of a hassle.
🍝 Other Vegan Pasta Recipes
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If you tried this Vegan Spinach Lasagna Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Spinach Lasagna
Equipment
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 no-boil lasagna noodles
Instructions
- Preheat oven to 375°F.
- 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 ⅓ 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 ⅓ 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 ⅓ 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°F, then uncover and cook uncovered 10 minutes.
- Let rest 10 minutes.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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