Vegan Spinach Lasagna
If you’re craving a cozy, satisfying dish that’s hearty and healthy, this Vegan Spinach Lasagna is your perfect match. Made with layers of tender noodles, creamy dairy-free ricotta, flavorful marinara, and nutrient-rich spinach, this lasagna is a wholesome take on the beloved Italian classic—minus the meat and dairy.
Whether you’re a lifelong vegan or simply looking to incorporate more plant-based meals into your week, this lasagna promises to impress.
Why You’ll Love This Vegan Spinach Lasagna
- Completely dairy-free and meatless
- Packed with flavor and texture
- Loaded with nutrients from spinach, tofu, and tomatoes
- Perfect for meal prep or feeding a crowd
- Freezer-friendly and customizable
Ingredients You’ll Need
For the Vegan Ricotta:
- 1 block (14 oz) firm tofu, pressed and crumbled
- 1/4 cup unsweetened plant-based milk (almond, soy, or oat)
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil or parsley (optional)
For the Spinach Layer:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cups fresh spinach (or 10 oz frozen, thawed and drained)
- Salt and pepper, to taste
For Assembly:
- 9-12 lasagna noodles (use no-boil or pre-cooked as needed)
- 3 cups marinara sauce (homemade or store-bought)
- Vegan mozzarella shreds (optional, for topping)
- Fresh basil or parsley, for garnish
Instructions
1. Prepare the Vegan Ricotta
In a food processor, combine all ricotta ingredients and blend until smooth but slightly grainy. Taste and adjust seasoning as needed. Set aside.
2. Cook the Spinach
Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent, about 5 minutes. Add the spinach and cook until wilted (or heated through if using frozen). Season with salt and pepper. Let cool slightly, then mix into the ricotta.
3. Cook the Lasagna Noodles
If using regular noodles, cook according to package instructions. Drain and set aside on a lightly oiled surface to prevent sticking.
4. Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread 1/2 cup marinara on the bottom of a 9×13-inch baking dish.
- Layer with 3 noodles, then 1/3 of the ricotta-spinach mixture, and 3/4 cup marinara.
- Repeat the layers two more times.
- Top with a final layer of noodles, remaining marinara, and a sprinkle of vegan mozzarella if desired.
5. Bake
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, until bubbly and slightly golden on top.
6. Rest and Serve
Let the lasagna sit for at least 10 minutes before slicing. Garnish with fresh basil or parsley before serving.
Tips & Variations
- Make it gluten-free: Use gluten-free lasagna noodles.
- Add extra veggies: Sauté mushrooms, zucchini, or bell peppers with the spinach for more texture and flavor.
- Make it ahead: Assemble the lasagna a day ahead and bake it fresh when needed.
- Freeze it: Wrap baked lasagna in individual portions and freeze for up to 2 months.
This Vegan Spinach Lasagna brings all the comfort of a traditional lasagna without compromising on taste or texture. It’s creamy, savory, and loaded with goodness—perfect for a weeknight dinner, special occasion, or Sunday meal prep.
Pair it with a crisp green salad or roasted veggies, and enjoy a plateful of plant-based perfection.
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