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Easy Vegan Lasagna with Spinach Tofu Ricotta

5 from 2 votes

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This delicious Vegan Lasagna will make any dinner special! Dairy free, and low in fat, but full of flavor – you’ll absolutely love this tasty, comforting recipe.

Pan of lasagna with tomatoes and basil in background

I absolutely love lasagna! It’s actually a favorite of every member of our household. It’s one of the first dishes we think of when we’re wanting a special meal for a holiday or other celebratory occasion.

Traditional lasagna is typically full of high fat cheese and meat. But this recipe proves that you don’t need all the fat to have a fabulous lasagna!

This vegan lasagna is super easy, but it does require several steps. I make my own marinara, ricotta, and mozzarella cheese, but these ingredients can be made a day or more in advance, saving you loads of time on lasagna making day.

Ingredients:

Ingredients for vegan lasagna
  • Lasagna noodles – regular, whole wheat, or gluten free – any lasagna noodles will work in this recipe
  • Marinara – I make my own marinara, but you can use any marinara recipe or store bought marinara
  • Vegan ricotta – my easy recipe has a tofu base with a bit of cashew cream for added creaminess
  • Fresh spinach – added to the ricotta to add additional nutrients to the lasagna. We should all be eating more greens, right!?
  • Vegan mozzarella – if you don’t want to make it your own mozzarella, you can save time and use store bought mozzarella, but this will add additional fat to the recipe

Prepare your ingredients:

Boil the noodles according to the package instructions. I like to cook them for a minute or two less than the instructed time, since they will cook more in the lasagna.

Make the vegan ricotta. Steam a 10 ounce bag of fresh spinach, let it cool and drain most of the moisture out of it (you can keep this liquid to add to a soup).

How to layer lasagna:

  1. Start by spreading a layer of sauce in a 9″ x 13″ baking pan.
  2. Place 4 cooked noodles over the sauce.
  3. Spread one third of the spinach tofu ricotta on top of the noodles.
  4. Sprinkle a little grated mozzarella over the ricotta,
  5. Spread sauce over the ricotta and cheese layer.
  6. Add two more layers of noodles, ricotta, mozzarella, and sauce.
  7. Finish with a final layer of noodles and sauce.

Variations:

  • Add layers of vegetables to the lasagna. Some suggestions are zucchini, mushrooms, carrots, or broccoli.
  • Add some cooked lentils or meatless crumbles to the marinara for a “meatier” lasagna.
Serving of dairy free lasagna on white square plate with basil garnish and tomatoes & basil in background

Can I freeze this vegan lasagna?

Yes! This lasagna is perfect for freezing. You can freeze it before baking for a perfect make ahead meal. Cover the lasagna, and freeze for up to 3 months. When you want to bake it, place it in the refrigerator overnight to thaw. Remove it from the refrigerator 30 minutes before you want to bake it.

You can also freeze leftover lasagna by placing servings in air tight containers and freezing for up to 3 months. After thawing, these servings can be reheated in the microwave.

Pan of lasagna with tomatoes & basil in background

If you like this recipe, you might also like:

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Pan of lasagna with tomatoes and basil in background
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5 from 2 votes

Vegan Lasagna with Spinach Tofu Ricotta

This delicious Vegan Lasagna will make any dinner special! Dairy free, and low in fat, but full of flavor – you'll absolutely love this tasty, comforting recipe.
Course Main Course
Cuisine Italian
Keyword Dairy Free, Oil Free, Pasta
Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 263.4kcal
Author Teresa Sklenicka

Ingredients

Instructions

  • Boil the noodles according to the package instructions. I usually under cook them by a minute or two for this recipe.
  • Make the tofu ricotta. Steam the spinach, gently squeeze out the liquid, and add it to the food processor with the ricotta. Process until smooth.
  • Place a layer of sauce in a 9×13 pan. Add four lasagna noodles. Spread a third of the ricotta on top of the noodles. Sprinkle a bit of mozzarella on top of the ricotta. Spread a layer of sauce on top of the ricotta. Repeat these layers twice, then top with the final four lasagna noodles and a top layer of sauce.
  • Cover the pan tightly with foil, and bake for 45 minutes in a 375 oven. After 45 minute, add some grated mozzarella to the top of the lasagna, replace the foil, and bake for another 10 minutes.
  • After removing from the oven, allow the lasagna to sit for 10 to 15 minutes before cutting and serving.

Notes

Use any type of lasagna noodles you want – enriched, whole wheat, gluten free.
Nutrition calculations are approximate, and will vary depending on your choice of pasta, marinara, and vegan cheese.

Nutrition

Calories: 263.4kcal | Carbohydrates: 40.5g | Protein: 12.9g | Fat: 6.2g | Sodium: 383.4mg | Fiber: 5.4g | Sugar: 7.7g | Vitamin A: 3679IU | Vitamin C: 17.31mg | Calcium: 137.96mg | Iron: 5.3mg

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By on September 5th, 2020

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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2 thoughts on “Easy Vegan Lasagna with Spinach Tofu Ricotta”

  1. 5 stars
    thank you for the recipe. I cannot believe how good a substitute for cheese nutritional yeast is! I am putting in veggie meat crumbles in the sauce to replace meat along wit other chopped vegetables.

    Reply
    • You’re welcome! Sounds like some great additions! I keep my lasagna basic for my daughters, but the recipe is very adaptable. Hope you enjoy it!

      Reply

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