This vegan ricotta and spinach lasagna is rich, comforting, and meatless. Additionally, it’s easy to prepare and great for meal prep.
🛒 Ingredients
For the Vegan Ricotta
- 1½ cups firm tofu, pressed
- ¼ cup cashews, soaked
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt to taste
For the Lasagna
- 9–10 lasagna sheets (vegan)
- 3 cups fresh spinach, chopped
- 2½ cups marinara sauce
- 2 tbsp olive oil
- ½ tsp black pepper
- Vegan mozzarella (optional)
🍽️ How to Make Vegan Ricotta and Spinach Lasagna
Step 1: Prepare the Ricotta
First, blend tofu, cashews, nutritional yeast, lemon juice, garlic powder, and salt until creamy.
Then, fold in chopped spinach gently.
Step 2: Assemble the Layers
Meanwhile, spread a thin layer of marinara sauce in a baking dish.
Next, add lasagna sheets, ricotta mixture, and more sauce.
After that, repeat layers until ingredients are used.
Step 3: Bake
Finally, cover with foil and bake at 180°C (350°F) for 35 minutes.
Then, uncover and bake 10 more minutes until bubbly.
⭐ Tips for Perfect Lasagna
- Firstly, press tofu well for thick ricotta.
- Moreover, slightly undercook noodles for best texture.
- Additionally, rest lasagna 10 minutes before slicing.
- Finally, add vegan mozzarella for extra meltiness.
🔄 Variations to Try
- Gluten-Free: Use gluten-free lasagna sheets
- Protein-Boosted: Add lentils or chickpeas
- Herb-Infused: Mix basil or oregano into ricotta
- Extra Veggies: Add zucchini or mushrooms
- White Sauce: Swap marinara for vegan béchamel
💚 Health Benefits
Spinach provides iron, calcium, and antioxidants.
Moreover, tofu and cashews offer plant-based protein.
Because this dish is dairy-free, it’s easier to digest.
As a result, it’s a balanced and nourishing comfort meal.
🧒 Kid-Friendly Version
- Use milder seasoning
- Add vegan cheese on top
- Cut into fun squares
- Serve with garlic bread
🥗 Nutrition Facts (Per Serving – Approx.)
- Calories: 290 kcal
- Carbohydrates: 32 g
- Protein: 14 g
- Fat: 12 g
- Fiber: 6 g
- Sugar: 6 g
- Sodium: 380 mg
