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Homemade Vegan Spinach Lasagna (Tofu Ricotta) photo
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Vegan Spinach Lasagna (Tofu Ricotta)

A comforting vegan lasagna made with a tofu-cashew ricotta and fresh spinach layered between pasta and a simple tomato sauce.
Prep Time30 minutes
Cook Time15 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 1 medium onion peeled and chopped
  • 2 cloves garlic peeled and chopped (plus 1 clove for cashew sauce)
  • 14 oz chopped tomatoes 1 can
  • 5 oz tomato puree also labeled tomato sauce
  • 1 tsp sweet paprika
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • salt to taste (for sauce and filling)
  • black pepper to taste (for sauce and filling)
  • 1/2 cup cashews soaked for blending
  • 1/2 cup dairy-free milk homemade cashew milk or other plant milk
  • 1 Tbsp nutritional yeast
  • 1/2 tsp ground nutmeg optional
  • 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 extra nutritional yeast for topping

Instructions

  • Preheat the oven to 400°F (204°C).
  • Sauté the chopped onion in a drizzle of olive oil in a medium frying pan until translucent and glossy, about 5–7 minutes.
  • Add the 2 chopped garlic cloves to the pan and cook 1–2 minutes until fragrant.
  • Add the chopped tomatoes, tomato puree, paprika, oregano, basil, salt, and pepper. Simmer for about 5 minutes until slightly thickened to make the marinara sauce.
  • Prepare the cashew white sauce by blending soaked cashews, 1 clove garlic, 1/2 cup dairy-free milk, 1 Tbsp nutritional yeast, nutmeg (if using), and salt and pepper until very smooth and creamy.
  • Press the firm tofu to remove excess water, then crumble it into a mixing bowl with your fingers.
  • Stir the cashew white sauce into the crumbled tofu until well combined to form the tofu-ricotta filling.
  • Finely chop or pulse the fresh spinach and fold it into the tofu-cashew mixture, mixing until evenly distributed.
  • Spread a thin layer of the marinara sauce across the bottom of a 9×7×2-inch (23×18×5 cm) oven-safe dish.
  • Layer the lasagna as follows three times: pasta sheet, marinara sauce, and a layer of the spinach-tofu ricotta. Repeat to use 3 layered sets to fill the dish.
  • Finish with a top layer of marinara sauce and sprinkle the dairy-free grated cheese or vegan Parmesan (or extra nutritional yeast) evenly over the surface.
  • Bake the lasagna in the preheated oven for 30 minutes, until heated through and the top is slightly browned; remove and let rest a few minutes before slicing.

Equipment

  • 10.5-inch (26 cm) non-stick frying pan
  • Immersion blender or blender/food processor
  • Tofu press or heavy weight and plate
  • Mixing Bowl
  • Oven-safe baking dish (9×7×2 inch / 23×18×5 cm) or similar
  • spatula or wooden spoon
  • Measuring cups and spoons

Notes

  • Frozen spinach can be used; thaw and squeeze out excess water before adding.
  • One typical frozen bag (~10 oz / 280 g) equals about 1 lb fresh; this recipe uses 4 oz fresh so reduce frozen amount accordingly.
  • Soak cashews until soft for the creamiest white sauce.
  • Press tofu well to avoid a watery filling.
  • Use a blender, immersion blender, or food processor for the cashew sauce based on what gives a smooth texture.