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A white plate with a slice of lasagna where you can see the layers of red sauce, pasta sheets and a white ricotto and chopped spinach leaves.
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Vegan Spinach Lasagna with Tofu Ricotta

This easy vegan spinach lasagna recipe features a savory marinara sauce and a rich spinach tofu ricotta filling. It will surely satisfy you and leave you feeling full and content. So why wait? Layer it up, bake it to perfection, and enjoy this delicious meal today!
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Soy-free, Vegan, Vegetarian
Keyword Best vegan lasagna, Vegan lasagna, Vegan spinach lasagna
Prep Time 30 minutes
Cook Time 15 minutes
Baking 30 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 530kcal
Author Nandi Barta

Equipment

  • Immersion hand blender with 20 fl oz container
  • our Vitamix A2300
  • Non-stick frying pan (10.5 inch / 26 cm)
  • Oven-safe glass baking dish (8-inch / 20 cm)
  • TofuBud (pressing tofu in 15 minutes)

Ingredients

Marinara sauce

  • 1 Onion (medium)
  • 2 cloves Garlic
  • 14 oz Chopped tomatoes 1 can
  • 5 oz Sieved tomato puree aka Tomato sauce
  • 1 tsp Sweet paprika powder
  • 2 tsp Oregano
  • 2 tsp Basil
  • Salt and Pepper to taste

Vegan white sauce

  • ½ cup Cashew
  • ½ cup Dairy-free milk (homemade cashew milk)
  • 1 clove Garlic
  • 1 Tbsp Nutritional yeast
  • ½ tsp Nutmeg optional
  • Salt and Pepper to taste

Spinach tofu ricotta filling

  • 1 Vegan white sauce from above
  • 4 oz Fresh spinach leaves
  • 10 oz Firm tofu

Other ingredients for the layers

  • 6 Lasagna pasta sheets
  • 7 oz Dairy-free cheese or vegan parmesan or more nutritional yeast

Instructions

Making marinara sauce

  • Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic and cook for 1-2 minutes. 
  • Add chopped tomatoes, tomato sauce, and seasoning (sweet paprika powder, basil, oregano, salt, and pepper) and cook for 5 minutes.

Making vegan white sauce

  • Use a regular blender, a hand blender, or a food processor, whichever gives you a creamier result. 
  • Add the soaked cashews, garlic clove, dairy-free milk, and seasoning (nutmeg, nutritional yeast, salt, and black pepper) and blend them until creamy.

Making spinach tofu ricotta filling

  • Use firm tofu and press it. Pat it dry with a paper towel.
  • Take a large mixing bowl and crumble tofu with your fingers.
  • Add cashew white sauce. Stir and mix well.
  • Wash the fresh spinach leaves and chop them in a food processor. Add it to your mixing bowl.

Baking vegan spinach lasagna

  • Start with a thin layer of marinara sauce at the bottom.
  • After that, the layers should look like pasta sheets, marinara sauce, and spinach ricotta filling. We needed the above combination 3 times to fill a 9×7×2-inch (23×18×5 cm) oven-safe dish.
  • The last layer should be marinara sauce, which you can sprinkle with vegan grated cheese, vegan Parmesan, or more nutritional yeast.
  • Preheat the oven to 400 Fahrenheit (ca. 204 °C) and bake your lasagna for 30 minutes.

Video

[adthrive-in-post-video-player video-id="bKIOhYu5" upload-date="2021-06-03T08:10:41.000Z" name="Vegan Spinach Lasagna" description="It is a super easy spinach lasagna recipe with a hearty marinara sauce and a spinach ricotta filling. Layer them up, ready, set, and bake! You won't miss any vegan ground beef substitutes here. This veggie lasagna recipe will be just as delicious and hearty as any meaty vegan lasagna would be." player-type="collapse" override-embed="true"]

Notes

Can you use frozen spinach?

Absolutely. Let frozen spinach thaw before adding them to your filling. It is important to squeeze any excess water out of it otherwise it will thin your filling significantly. Usually on bag of frozen spinach is 10 oz (280g), which is equal to 1 pound (450g) of fresh leaves. In this recipe we used 4 oz (120g) fresh spinach leaves, so you can substitute it with 2.5 oz (75g) frozen spinach.