Lasagna with Tofu Ricotta

Vegan Spinach Lasagna

Since going vegan, I have really missed the decadent cream sauces featured in a lot of vegetarian Italian food. Sure, spaghetti with marinara is easy and yummy but once in a while I just want something naughty! This craving initially inspired my vegan Alfredo Sauce recipe, which is super creamy and delicious. But it’s also pretty oil-rich, so it’s not something I would eat all the time! That’s where this recipe comes into play. Not only does it feature a whole lot of healthy spinach, but the “ricotta” comes out creamy and rich-tasting with a lot less fat. It takes a bit longer to prepare, but it’s totally worth it! This recipe is modified from the stuffed shells recipe in Color Me Vegan, one of my fave vegan cookbooks. You can even do this recipe with zucchini strips instead of lasagna noodles for an even lighter and healthier version, which I’ll show you how to do in an upcoming recipe.

For my veggie recipe challenge, today’s feature is spinach. Being a dark green leafy vegetable, it’s loaded with nutrients including iron, Vitamin A and Vitamin C. It’s especially rich in iron; 100 grams of spinach provides 25% of your daily value. It’s also an excellent source of Vitamin K and provides good amounts of folate and B-complex vitamins. For a super punch of nutrients and antioxidants, green leafy vegetables are really the way to go. I try to eat as many as I can, varying between spinach, romaine, kale and collards with others mixed in occasionally. It’s all about what you like best!

Before I dive into the recipe I want to point out that I was in a bit of a rush today so I used frozen tofu, thawed in the microwave (yes, you can do that). However, it turned the ricotta way thinner than usual, so I was afraid the lasagna wasn’t going to work out. Thankfully, although the lasagna was a bit wet, things stayed together just fine! So for this recipe, preferably use fresh tofu but in a pinch it works ok to use frozen, just don’t get freaked out if your ricotta looks a bit too thin.

Vegan Spinach Lasagna

 

Vegan Spinach Lasagna

  •  1 box gluten-free lasagna noodles, uncooked (12 noodles)
  • 4 cups fresh spinach
  • 12 ounces soft tofu
  • 12 ounces extra firm tofu
  • 1/4 cup non-dairy milk
  • 1 packet stevia or 1 tsp agave nectar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbs lemon juice
  • 1/2 cup fresh basil, minced
  • 1/2 cup fresh parsley, minced
  • 1/2 tsp salt
  • 4 cups marinara sauce
  • 3 Tbs vegan Parmesan (Go Veggie works well)

Preheat the oven to 350 degrees Fahrenheit.

To make the “ricotta,” place the tofus, stevia, garlic powder, non-dairy milk, onion powder, lemon juice, basil, parsley and salt in a blender or food processor and blend until smooth.

Lightly oil a 9×13 inch baking dish. Spoon a layer of marinara sauce onto the bottom of the dish then follow with a layer of spinach, a layer of ricotta and finally 3 lasagna noodles placed lengthwise. Repeat layers twice more. Top with another layer of marinara sauce and sprinkle with vegan Parmesan. Make sure the noodles are completely covered with sauce to avoid burning.

Bake 50-60 minutes until noodles are tender, top is browned and lasagna is heated through. Serve with additional vegan Parmesan.

Spinach Lasagna

For some reason lasagna was always a bit intimidating for me, but this recipe is so simple and quick to put together (especially since you leave the noodles uncooked!) that I know I’ll be making it a lot more often. I hope you enjoy it as much as I did!

Lasagna with Tofu Ricotta

Vegan Lasagna

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 28 days of recipes, here they are:

Printable Version:

5.0 from 1 reviews
Vegan Spinach Lasagna
 
Author:
Serves: 12
Ingredients
  • 1 box gluten-free lasagna noodles, uncooked (12 noodles)
  • 4 cups fresh spinach
  • 12 ounces soft tofu
  • 12 ounces extra firm tofu
  • ¼ cup non-dairy milk
  • 1 packet stevia or 1 tsp agave nectar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbs lemon juice
  • ½ cup fresh basil, minced
  • ½ cup fresh parsley, minced
  • ½ tsp salt
  • 4 cups marinara sauce
  • 3 Tbs vegan Parmesan (Go Veggie works well)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. To make the "ricotta," place the tofus, stevia, garlic powder, non-dairy milk, onion powder, lemon juice, basil, parsley and salt in a blender or food processor and blend until smooth.
  3. Lightly oil a 9x13 inch baking dish. Spoon a layer of marinara sauce onto the bottom of the dish then follow with a layer of spinach, a layer of ricotta and finally 3 lasagna noodles placed lengthwise. Repeat layers twice more. Top with another layer of marinara sauce and sprinkle with vegan Parmesan. Make sure the noodles are completely covered with sauce to avoid burning.
  4. Bake 50-60 minutes until noodles are tender, top is browned and lasagna is heated through. Serve with additional vegan Parmesan.

 

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