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Vegan Lasagna with Spinach Tofu Ricotta

Servings: 6 -8 servings
Author: Lisa Le

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

  • Preheat oven to 400ºF.

To make the pasta sauce:

  • 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.
  • Add beefless crumbles and cook until just heated through. Set aside.

To make the tofu ricotta:

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

To assemble:

  • Cook pasta noodles according to the package and drain well.
  • Spread some of the sauce reserved from that 1/2 of the jar on the bottom of a 9x13 glass casserole dish.
  • 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
  • Cover with aluminium foil and bake for 30 minutes covered, then 15 minutes uncovered.
  • 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.