Spinach Lasagna (Vegan)

Spinach Lasagna (Vegan)

By April 2, 2014

Delicious lasagna recipe that you will love the first day and the last day that you eat it. Prepare the tofu ricotta before assembling the lasagna.

  • Rating 5 stars - based on 1 review(s)
  • Yield : Makes 6-8 servings


Bring a large pot of water to a boil. Drop in the lasagna noodles, stir, cook uncovered until just softened. Do not overcook. Remove from water and drain, hanging them up to dry slightly, or use the no-boil lasagna noodles and eliminate this step entirely. Prepare the spinach next. Use at least 1 bag, 2 if you really like spinach. You can steam the spinach until slightly wilted (about a minute or two), drain well, then either mix the spinach into the tofu ricotta or layer the spinach over the tofu ricotta in 2 batches before sprinkling with the grated soy cheese or you can use it fresh. I prefer it fresh because it holds it shape in the lasagna. The only change to make to the fresh spinach is to pinch of the stems. (See assembly directions below.) Preheat oven to 350 degrees. Lightly oil the bottom of a 9×13 inch baking dish, if needed. (Remove any excess oil with a paper towel.) Place 1 cup of the pasta sauce in the bottom of the baking dish and smooth over the bottom. Place 1 layer of the noodles over the sauce. Then add half of the tofu mixture and smooth out. Sprinkle half of the soy cheese over that, then spread 2 cups more of the sauce over the cheese. Add another layer of noodles, the rest of the tofu mixture, the remaining cheese, 2 cups more of the sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges). Cover with parchment paper and then cover with foil. Bake for 45 to 60 minutes until it is bubbly and a light brown color on top. Remove from oven and let rest for 10 minutes before cutting. Variation: This may be made with frozen spinach. Use a 10 ounce box (or more) and thaw in a colander. Drain well and press out any excess water with your hands. Mix into the tofu ricotta before assembling lasagna. Hints: This may be prepared ahead of time and refrigerated before baking. Add about 15 minutes to the baking time. Recipe from: McDougall's Quick and Easy Cookbook
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