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!
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.
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Notes
This spinach and tofu ricotta lasagna will last 4-5 days in an airtight container in the fridge.To freeze individual portions, slice and wrap in plastic wrap, and place in a freezer bag or airtight container. Freeze for up to 3 months.