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!Â
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
- 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.
- Mix spinach onion mixture with tofu ricotta in a food processor until smooth and creamy.
- In a 7 ½" x 9 ½" baking dish (or similar size), pour marinara sauce. Place two lasagna noodles on top of sauce.
- Spread â…“ of the spinach ricotta mixture on noodles. Sprinkle nutritional yeast on top.
- Pour marinara sauce on top. Place two lasagna noodles on top of sauce.
- Spread â…“ of the spinach ricotta mixture on noodles. Sprinkle nutritional yeast on top.
- Pour marinara sauce on top. Place two lasagna noodles on top of sauce. Pour marinara sauce on top. (Yes, the order changed here.)
- Spread the rest of the spinach ricotta mixture on top of marinara sauce. Sprinkle nutritional yeast on top.
- Bake covered for 50 minutes, and uncovered for 10 minutes.
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.
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
Recipe
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You May Need
📋 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 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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