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Vegan Lasagna with Spinach Tofu Ricotta

January 26, 2017 by Lisa Le 37 Comments

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This vegan lasagna is the real deal—hearty, full of protein and a vegan spinach ricotta.
Absolutely delicious for vegans and omnis alike :)

Despite the fact that I call myself “The Viet Vegan”, there are many aspects to me that are very Canadian. Having grown up here, I experienced a bit of both worlds—some Canadian and some Vietnamese.

There was a period of time where it was just me and my mom at home. I think I was 13 then. I didn’t realize it at the time, but my mom spent a lot of time working trying to support the two of us and I spent a lot of time home by myself reading or writing fan fiction because I was that kind of nerd. I ate a lot of TV dinners and boxed lasagna, which I was 100% okay with at the time, mostly because my mom didn’t have the time or resources to go to Toronto to get Vietnamese groceries.

There are so many things we don’t realize that our parents do for us when we’re younger. It wasn’t until I made this vegan lasagna and was feeling nostalgic that I realized that I ate these kinds of TV dinners and frozen meals because she was working so hard for us. It’s so fascinating to rediscover these memories or re-see them through my mother’s eyes as I make these foods I once loved.

I hope you enjoy this recipe and appreciate those who helped you become who you are today. <3

Check out the recipe video I made, it might help you see how I made the ricotta, but also I make a bunch of goofs you might enjoy =P

Continue to Content
Yield: 6-8 servings

Vegan Lasagna with Spinach Tofu Ricotta

Vegan Lasagna with Spinach Tofu Ricotta

Ingredients

For the meaty pasta sauce:

  • 1 tbsp cooking oil of choice
  • 1 medium yellow onion, diced
  • ~1 1/2 jars tomato basil pasta sauce (my jars are 739 mL each)
  • 1 bag of beefless crumbles (I used gardein 13.7 oz / 390 g, but you can use two packets of the Yves brand original too)

For the tofu ricotta

  • 1/2 lemon, juiced
  • 2 tbsp tahini
  • 1 tsp white miso (I use a low-sodium one)
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder/granulated garlic
  • 1 block firm tofu* (454 g)
  • salt to taste (I used about 1/4 tsp kosher salt)
  • 3 cups frozen spinach (loosely packed, or about 1 1/2 cups thawed spinach)

To assemble:

  • 1 box lasagna noodles (10 oz/280g) I used gluten-free pasta
  • 1 cup vegan cheese (add more if you like it super cheezy)

Instructions

  1. Preheat oven to 400ºF.

To make the pasta sauce:

  1. In a medium pot over medium heat, cook diced onion in oil until lightly browned. Add 1 1/2 jars of tomato sauce (maybe lower the heat to reduce splattering) and heat through.
  2. Add beefless crumbles and cook until just heated through. Set aside.

To make the tofu ricotta:

  1. Mix to combine lemon juice, tahini, white miso, nutritional yeast, and garlic powder. Crumble in the tofu and mix well to combine.
  2. Defrost the frozen spinach and add to the tofu mixture. Stir well to combine.

To assemble:

  1. Cook pasta noodles according to the package and drain well.
  2. Spread some of the sauce reserved from that 1/2 of the jar on the bottom of a 9x13 glass casserole dish.
  3. Arrange and layer noodles, meaty sauce, ricotta and repeat. Top with noodles, meaty sauce (if there's any left, if not use the rest of that jar of pasta), and layer of vegan cheese. Be sure to cover all noodles in sauce or else it'll dry out while baking
  4. Cover with aluminium foil and bake for 30 minutes covered, then 15 minutes uncovered.
  5. Serve and enjoy!

Notes

*I used one that had herbs in it, but you can add 1/2 tsp each dried oregano, thyme, and parsley to add extra flavour.

Also, if you'd prefer not to use the beefless crumbles, you can leave them out completely, but if you want a nice, bulky lasagna I'd recommend adding cooked lentils, TVP, or beans.

© Lisa Le

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Filed Under: Dinner, Gluten-Free, Vegan recipes Tagged With: dinner, gluten-free, lasagna, ricotta, spinach, tofu, vegan

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Julia says

    January 28, 2017 at 5:19 PM

    YUUUM I MADE IT and I’m eating it right now yummm. One thing I did was bake it longer because I like the top to be crispy/chewy and almost burnt on the edges :D 5/5

    Reply
    • Lisa Le says

      February 6, 2017 at 10:18 PM

      Hahah glad you liked it and tailored it to your own tastes! :)

      Reply
  2. Leo Sigh says

    January 29, 2017 at 3:24 PM

    Don’t care about it being gluten free, but as a vegan this looks amazing, and soooo easy. Will definitely be trying it. Thanks for the recipe :) Nice photos too!!

    Reply
    • Lisa Le says

      February 6, 2017 at 10:17 PM

      Hahah thanks Leo. You can definitely use regular ol’ wheaty lasagna sheets too :)

      Reply
  3. Yeshua says

    February 7, 2017 at 7:51 AM

    I’m in love with your recepies. Specially this one. Can not wait to get home and cook it!!!

    Reply
  4. Michelle Frasier says

    February 15, 2017 at 6:24 PM

    It’s my oven now

    Reply
  5. Michelle Frasier says

    February 15, 2017 at 8:00 PM

    Enjoyed it really good, liked the twist play on the flavors

    Reply
    • Lisa Le says

      February 18, 2017 at 10:39 PM

      Glad you enjoyed it! <3

      Reply
  6. Emma says

    May 7, 2017 at 12:36 PM

    Made it. Tweaked it. LOVED IT!!!! Thank you so much for the awesome recipe! We are all so stuffed- was amazing!!!!

    Reply
    • Lisa Le says

      May 7, 2017 at 4:29 PM

      So glad you liked it!

      Reply
  7. Lavata Omni says

    July 19, 2017 at 10:58 AM

    I tried this recipe and it tasted absolutely great. My boyfriend isn’t a fan of vegan cheese or beef less crumbles, I wish he had liked it, but I truly did, thanks for sharing this.

    Reply
  8. ZumWohl says

    August 5, 2017 at 1:52 PM

    ZumWohl loves lasagna when it is vegan. Looking forward to making this one. Thank you.

    Reply
  9. Gabriel says

    August 10, 2017 at 6:16 PM

    I’m new to making vegan dishes and honestly wasn’t that excited to eat it, but after my family and I did we all agreed it tasted delicious! Would make again. Thanks for the recipe. Added some fresh garlic and mushrooms to the sauce.

    Reply
  10. Scarlett Herrera says

    September 14, 2017 at 2:48 PM

    Can you assemble and bake with uncooked noodles? If so does it change the time at all?

    Reply
    • Lisa Le says

      September 14, 2017 at 7:48 PM

      I haven’t done it myself yet, but I’ve seen others use oven-ready noodles work just fine. Just make sure you coat them in sufficient sauce and follow the instructions on the package of the noodles since they may vary, brand to brand :)

      Reply
  11. Cat says

    September 16, 2017 at 12:33 AM

    Just became an almost Vegan…I still love cheese! I cannot eat meat anymore because it hurts my stomach. I still LOVE Lasagna…and this recipe looks amazing. Can’t wait to try it!

    Reply
  12. Alycia says

    September 20, 2017 at 7:40 PM

    Made this tonight exactly as you instructed and it was delicious! My boyfriend and I are calling it a definite make-again. Thanks for the awesome recipe!

    Reply
  13. Craig says

    October 15, 2017 at 8:30 PM

    Made this tonight, was very very good.

    We could not tell this was vegan. If you really wanted to hide the fact this was vegan you could sprinkle some real cheese on top and then sit back and wait for people to guess it does not have meat.

    Very good recipe – thank you!

    Reply
    • Lisa Le says

      October 18, 2017 at 12:22 PM

      Hahha well I’m glad you enjoyed it! I wouldn’t recommend adding cheese on it though, just tell people its a veggie lasagna :) It’s like the ones I used to buy at the store!

      Reply
  14. Daisy says

    October 30, 2017 at 7:58 PM

    Just made this and at two huge pieces! So delicious and will definitely make again. You are making my transition to veganism so much easier!

    Reply
  15. Pamela says

    November 18, 2017 at 5:20 PM

    You should watch FOOD INC. I was in Iowa for awhile, 3 houses away from the cornfields. Isolated in a small town, 3 hrs.from Des Moine. It was truly life changing, how they grow the corn and soybeans.

    I,m looking at your tofu spinach ricotta cheese recipe and I like it alot. I check out almost all tofu recipes just to see how other people prepare tofu. I make the tofu from scratch, using only organic soybeans.

    Organic soybeans are like organic vital wheat gluten, very hard to find here in America. I see you are in Canada. That is where I found my wheat, Organic Gem Of The West.

    Like you I write vegan recipies. I’ve been doing vegan since 1969.

    Don’t forget to look at the FOOD INC. Documentary on NET FLIX.

    With much love,
    Pamela

    Reply
    • Lisa Le says

      November 19, 2017 at 12:04 AM

      That was one of the first docus I watched when I started my vegan journey :) I’m pretty sure I buy all my tofu organic, not intentionally but most of the soy products I see are organic anyway.

      Reply
  16. Caitlin says

    November 26, 2017 at 4:41 PM

    I made this a couple weeks ago and we loved it. I was wondering if I could make two this week – one to eat and one to freeze?

    Reply
    • Lisa Le says

      November 29, 2017 at 3:38 PM

      Hmmm I’ve never tried it myself but I don’t see why not!

      Reply
  17. Asia says

    December 10, 2017 at 11:51 PM

    I made your vegan lasagna for dinner tonight and it was DELICIOUS!!! Thank you so much for the yummy recipe! ❤️

    Reply
  18. Jessica says

    December 22, 2017 at 6:37 PM

    We take this lasagne to dinner parties with omnivores and everyone ends up asking us for the recipe. So good and most people can’t even tell it’s vegan. Thank you, Lisa!

    Reply
    • Lisa Le says

      December 23, 2017 at 11:19 PM

      That’s awesome!! Thank you so much for coming back to let me know :D

      Reply
  19. Melanie Hutsell says

    December 23, 2017 at 10:51 PM

    Well, it’s in the oven and it smells good! I’ll let you know how it tastes. I think I combined your recipe with Cheap Lazy Vegan recipe. The last time I made vegan lasagna, I used the no boil lasagna noodles and didn’t have near enough sauce and it was kind of dry. Tonight I made double the sauced, but used noodles you have to boil. Hope I didn’t over do it on the sauce. Anyway! Very excited to try this!

    Reply
  20. Angie says

    December 30, 2017 at 8:50 PM

    Anything you can sub for miso? Or could you leave miso out?

    Reply
    • Lisa Le says

      January 10, 2018 at 4:02 PM

      You can leave it out but it does add that cheesy tangy funk that fermented cheese has

      Reply
  21. Astrid says

    September 12, 2018 at 7:59 AM

    Hi Lisa, I made your lasagne last weekend and had the leftovers yesterday. I think it is a very good recipe. I adapted the ingredients for the ricotta because for me it needed much more extra’s to get it tasty, but I always need to do this when using tofu. I think I at least doubled the miso, nutritional yeast and of course added quite some salt and pepper. No problem, it turned out great! I used Vegusto Classic cheese. Yummie. This lasagne turned out really firm so I could slice beautifull pieces that stayed well on the plate. Thank you for the recipe!

    Reply
    • Brittany says

      June 19, 2019 at 10:55 PM

      My new go to ! My boyfriend begs me to make it we love it thank you !

      Reply
  22. Jess says

    February 15, 2019 at 1:03 PM

    My LANTA, what a delight! I haven’t had lasagna in years since going vegan, and this truly hit the spot. I made a few alterations (extra spinach, more salt, garlic, mushroom marinara, etc.), but overall stayed true to the recipe. Immediately sent it to my mom and friends for them to try out. :)

    Reply
    • Lisa Le says

      February 23, 2019 at 3:10 AM

      Yay I’m so glad you enjoyed it! More garlic and veg is always a good thing :)

      Reply
  23. Jenny says

    August 8, 2020 at 1:19 PM

    Hello! I want to make this for dinner tonight, but I don’t have any frozen spinach, but I do have fresh, would that work? If so, what should I do differently?

    Reply
    • Lisa Le says

      August 11, 2020 at 3:31 PM

      Yep it would work just fine! You could either blanch it before it goes in or just chop it up and put it in the ricotta filling as usual :)

      Reply
  24. Kaitlyn says

    September 9, 2020 at 12:11 AM

    This is my families FAVORITE recipe, we make it for holidays and just random days without the year during the cold seasons. Cannot thank you enough ?? Been loving it for 2 years!

    Reply

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Xin chào! Welcome to my food blog. Thanks for visiting, reading, and enabling my obsession with food and photography.

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