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.
Servings: 12
Calories: 263.4kcal
Ingredients
- 16 lasagna noodles
- 1 recipe Vegan Tofu Ricotta
- 1 10 ounce bag fresh spinach
- 6 cups Marinara
- 6 ounces Vegan Mozzarella
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 9x13 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