Vegan Spinach Lasagna (Gluten Free)
This vegan pasta bake is the perfect comfort food dinner for any day of the year. Easy to make with just a handful of ingredients!
Equipment
- 12" x 8" Casserole dish (or 9" x 11" or 10" x 10")
Ingredients
- 1 lb (452 g) fresh spinach See Notes
- 1 package gluten-free no boil lasagna sheets about 16 sheets
- 1 ½ jars (1065 ml) pasta sauce 36oz/about 4.5 cups
- 8 oz (227 g) vegan mozzarella shredded, I used Violife
- 2 tbsp (30 ml) olive oil or vegan butter
Tofu Ricotta:
- 16 oz (452 g) extra firm tofu drained
- 4 tbsp (15 g) nutritional yeast
- 1 lemon juiced
- 3 cloves garlic chopped
- 1 teaspoon (5 g) salt or to taste
- ½ teaspoon (2 g) black pepper or to taste
Instructions
Prepare the fresh spinach:
- Add enough fresh spinach to fill a large pot. Place the pot over medium heat and cook the spinach stirring constantly.1 lb fresh spinach
- As it begins to lose moisture and wilt, add more spinach to fill the pot.
- Repeat these steps until all the spinach has wilted and most of the moisture has evaporated.
- Remove from the heat and cool.
Tofu ricotta:
- Break the tofu into chunks and add to the food processor along with the remaining ingredients.16 oz extra firm tofu, 4 tbsp nutritional yeast, 1 lemon, 3 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
- Blend until smooth and creamy. Taste and adjust the seasoning as needed.
- Combine the tofu ricotta with the spinach. It may be added to the pot or combined in a large bowl.
Assembly:
- Preheat the oven to 350°F(180°C).
- Brush the inside of the casserole dish with olive oil or vegan butter. Add in 1 cup of pasta sauce and spread evenly.1 ½ jars pasta sauce, 2 tbsp olive oil
- Add 4 lasagna sheets, slightly overlapping.1 package gluten-free no boil lasagna sheets
- Top with ⅓ of the spinach-ricotta mix and spread evenly. Add a handful of vegan mozzarella.8 oz vegan mozzarella
- Add about ½ cup of pasta sauce and spread evenly. Add another layer of lasagna sheets.
- Repeat the steps with 3 more layers of lasagna.
- After adding the last lasagna layer, top with the remaining pasta sauce, vegan mozzarella and black pepper.
Bake:
- If possible, place the dish on a baking tray for easier removal and clean up just in case there are spills.
- Cover the dish with aluminum foil and place it in the oven for 45 minutes.
- Remove the foil and bake for another 15 minutes.
- Rest for at least 30 minutes for easier cutting and serving.
Notes
- You may also use one 10oz frozen package of spinach in place of fresh.
- Thaw completely then squeeze and drain to remove as much moisture as possible. It can then be added to the tofu ricotta without heating.
- Adjust the number of lasagna sheets or layers to fit your size casserole dish.
Nutrition
Calories: 305kcal | Carbohydrates: 39g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 656mg | Potassium: 506mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5322IU | Vitamin C: 23mg | Calcium: 101mg | Iron: 3mg