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Vegan Spinach Lasagna (Tofu Ricotta)

A comforting vegan lasagna layered with marinara, spinach-tofu ricotta, and dairy-free cheese.
Prep Time30 minutes
Cook Time15 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 1 onion (medium) peeled and chopped
  • 2 cloves garlic peeled and chopped (use 1 clove for cashew white sauce separately)
  • 14 oz chopped tomatoes 1 can
  • 5 oz sieved tomato puree (tomato sauce)
  • 1 tsp sweet paprika powder
  • 2 tsp oregano
  • 2 tsp basil
  • salt to taste (for marinara and other components)
  • black pepper to taste
  • 1/2 cup cashews soaked (for cashew white sauce)
  • 1/2 cup dairy-free milk homemade cashew milk recommended
  • 1 clove garlic for cashew white sauce
  • 1 Tbsp nutritional yeast for cashew white sauce
  • 1/2 tsp nutmeg optional, for cashew white sauce
  • 1 vegan white sauce made from the cashew white sauce ingredients above
  • 4 oz fresh spinach leaves washed and chopped
  • 10 oz firm tofu pressed and crumbled
  • 6 lasagna pasta sheets
  • 7 oz dairy-free cheese or vegan parmesan or additional nutritional yeast, for topping

Instructions

  • Preheat the oven to 400°F (204°C).
  • Heat a little olive oil in a non-stick frying pan over medium heat; add the chopped onion and cook until glossy, about 5 minutes.
  • Add the chopped garlic to the pan and cook 1–2 minutes until fragrant.
  • Stir in the chopped tomatoes, tomato puree, paprika, oregano, basil, salt, and pepper; simmer for about 5 minutes to make the marinara sauce.
  • While the sauce simmers, prepare the cashew white sauce: drain soaked cashews and combine in a blender with 1/2 cup dairy-free milk, 1 clove garlic, 1 Tbsp nutritional yeast, nutmeg (if using), salt, and pepper; blend until smooth and creamy.
  • Press the firm tofu to remove excess water, then crumble it into a mixing bowl with your fingers.
  • Add the cashew white sauce to the crumbled tofu and mix thoroughly to form the spinach ricotta base.
  • Finely chop or pulse the washed fresh spinach in a food processor and fold it into the tofu mixture until evenly distributed.
  • Spoon a thin layer of marinara sauce into the bottom of a 9×7×2-inch (23×18×5 cm) oven-safe dish.
  • Layer the lasagna: place pasta sheets, spread a layer of marinara, then add a layer of the spinach-tofu ricotta; repeat the pasta→marinara→ricotta sequence so you have three stacked sets (about 3 layers) to fill the dish.
  • Finish with a top layer of marinara and sprinkle the dairy-free cheese or vegan Parmesan (or extra nutritional yeast) over the surface.
  • Bake the assembled lasagna in the preheated oven for 30 minutes, until heated through and the top is lightly browned.
  • Let the lasagna rest a few minutes before slicing and serving.

Equipment

  • Non-stick frying pan (10.5 inch / 26 cm)
  • immersion hand blender or blender/food processor
  • tofu press or heavy weight and towel
  • Mixing Bowl
  • oven-safe glass baking dish (9×7×2 inch / 23×18×5 cm)
  • Measuring Cups and Spoons

Notes

  • Frozen spinach can be used if fully thawed and excess water squeezed out.
  • One bag (~10 oz / 280 g) frozen spinach approximates 1 lb fresh; this recipe uses 4 oz fresh.
  • To substitute frozen, use about 2.5 oz (75 g) thawed frozen spinach for the 4 oz fresh called for here.
  • Press tofu well to avoid a watery filling.