Tofu and Spinach Ricotta Lasagna Recipe
A rich, cheesy (but dairy-free) lasagna with layers of creamy tofu ricotta, tender spinach, and zesty tomato sauce. Comfort food, redefined.
Ingredients
For the Tofu Ricotta:
- 1 block 14 oz firm tofu, drained
- 2 tbsp lemon juice
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tsp salt
- ¼ cup unsweetened plant-based milk
For the Spinach Layer:
- 2 cups fresh spinach
- 1 clove garlic minced
- 1 tsp olive oil
- For the Sauce:
- 3 cups marinara sauce
- 1 tsp Italian seasoning
For the Lasagna Assembly:
- 12 lasagna noodles oven-ready or cooked
- ½ cup vegan mozzarella optional
- 2 tbsp fresh basil chopped
Instructions
- Preheat oven to 375°F (190°C).
- Blend tofu, lemon juice, nutritional yeast, garlic powder, salt, and plant-based milk until smooth. Set aside.
- Heat olive oil in a skillet. Sauté garlic and spinach until wilted. Stir into the tofu ricotta.
- Spread ½ cup marinara sauce on the bottom of a baking dish.
- Add a layer of lasagna noodles, followed by tofu ricotta, then sauce. Repeat until all ingredients are used.
- Sprinkle vegan mozzarella on top, if using.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes.
- Let sit for 10 minutes, then garnish with basil. Serve hot!
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Calcium: 25%
- Iron: 18%
- Vitamin A: 30%
- Folate: 22%
- Magnesium: 15%
Pro Tips for the Best Vegan Lasagna
- Use extra-firm tofu for a denser ricotta texture.
- Let the lasagna rest before slicing—it helps hold the layers together.
- Add mushrooms or zucchini for extra veggies.