Vegan Lasagna with Spinach

This vegan spinach lasagna is the ultimate family comfort food dish! We are so pleased with how our all plant-based version of tofu lasagna turned out. Get your baking dish ready and let’s get cooking!

This vegan tofu lasagna is another amazing recipe that Michelle Cehn (founder of World of Vegan) and I created from The Friendly Vegan Cookbook and it’s an all-time favorite and a true classic. It is filled with delicious tofu ricotta, spinach, and veggies, and the best part is, it is super easy to prepare.

If you’re looking for easy and delicious plant-based recipes for the whole family, then you should definitely check out The Friendly Vegan Cookbook! My friend Michelle Cehn and I put our hearts and souls into it, in order to help you enjoy amazing plant-centered meals with your friends and family. Grab your copy!

Complete your meal by serving up this vegan spinach lasagna with fresh vegan focaccia bread or homemade dinner rolls and this easy tomato salad. 

If you love this hearty vegan lasagna recipe, then you might also enjoy these vegan stuffed shells or baked pumpkin pasta.

Why This Recipe Works

• Hearty dish. Vegan lasagna with spinach is perfect to prepare for a Sunday dinner. 
• Perfect for leftovers. It tastes better after a few days and freezes great!
• Give as a gift. Vegan lasagna is a great option to prepare and gift friends going through a stressful period in their lives (like a couple with a newborn!). They will appreciate a home-cooked meal and your thoughtfulness. Spread kindness with this easy vegan lasagna recipe!
• Easy potluck. Vegan spinach lasagna is an easy meal to prepare for a group and transports easily.

What Goes Into Vegan Lasagna with Tofu Ricotta

Simple, basic ingredients that you can pick on a quick trip to the grocery store is all it takes to make the best vegan lasagna recipe.

• Lasagna noodles: Choose standard size lasagna noodles that require boiling in advance to make this vegan lasagna. You will need about twelve noodles to make a three-layer lasagna.
• Olive oil: A healthy oil that’s great for the Italian flavors in this vegan spinach lasagna.
• Vegetables: Yellow onion, zucchini, and mushrooms to boost the nutrition, heartiness, and flavor. For the mushrooms, I prefer white or button but cremini are great too. 
• Garlic: I highly recommend fresh cloves of garlic for the best flavor.
• Spinach: Fresh works great and doesn’t have all the excess water typically found in frozen.
• Super-firm tofu: Contains less water than other types of tofu. Learn more about the different types of tofu here!
• Soy milk: Be sure to use unsweetened and unflavored.
• Lemon juice: Adds some brightness and flavor to the tofu ricotta.
• Basil: You can use dried or fresh. Just note in the recipe card the correct amount for the one you choose to use. I really love the flavor of fresh basil, but dried is an easy pantry staple to save some money especially if you already have it in your cabinet. If you opt for fresh, they also are great to garnish the vegan spinach lasagna before serving.
• Marinara sauce: You can use any flavor, store-bought or homemade.

Recommended Equipment

Making tofu lasagna vegan is easy to do and requires just a handful of basic kitchen tools.

• Measuring cups
• Measuring spoons
• Wooden Spoon
• Knife Set
• 9×13 Baking Dish or Pan
• Food Processor
• Medium-sized pan

How To Make The Best Vegan Lasagna

• 1) Cook the noodles: Heat a large pot of boiling salted water and cook the lasagna noodles according to the directions on the package. When ready, drain the noodles, rinse with cold water to cool, and set aside.

• 2) Saute the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and saute for about 5 minutes, stirring occasionally until slightly softened. 

• 3) Wilt the spinach: Remove the skillet from the heat and stir in the spinach. Set it aside and allow the spinach to wilt.

• 4) Make the tofu ricotta: Combine the tofu, soy milk, lemon juice, salt, and basil in the bowl of a food processor and pulse to combine and crumble the tofu. You may need to scrape down the sides until all the tofu gets evenly crumbled making vegan ricotta cheese.

• 5) Combine tofu and vegetables: Place the tofu mixture into a large bowl and stir in the sautéed vegetables and spinach until evenly combined.

• 6) Layer the lasagna: Start with one cup of marinara sauce spread evenly over the bottom of a 9 × 13 ­inch baking dish. Next, add a layer of four overlapping lasagna noodles followed by a layer of half of the tofu mixture. Repeat with another one and one-half cups of the tomato sauce, another layer of noodles, and the second half of the tofu mixture. 

• 7) Finish the layers: After the second layer, end with another one and one-half cups of marinara sauce and a final layer of noodles. Then spread the remaining one cup of marinara sauce on top, being sure to cover all the noodles.

• 8) Bake vegan spinach lasagna: Bake in a preheated, 350° oven for 45 minutes. Garnish with the basil leaves if desired.

Expert Tips 

• Don’t overcook the pasta. Cook only to al dente or a little bite to them. They will continue to cook in the oven so you have a perfectly cooked vegan lasagna.
• Let it rest. Lasagna is much easier to cut once it sits for ten to fifteen minutes. This time lets the liquids settle and absorb so the individual slices stay together better.
• Choose the right tofu. Using super-firm tofu is best because it has the least amount of water so you won’t end up with a watery lasagna.

FAQs

Storage

One amazing thing about this classic dish is that you can save the leftovers for the next few days or even freeze it for those days when the thought of preparing a meal from scratch makes you yawn. 

• Leftovers: Cover leftovers well and store in the fridge for up to five days. 
• Freezer: Freeze leftovers in an airtight container for up to three months. Thaw it out in the fridge before reheating and serving.
• Make ahead: If you’re into the idea of cooking now and eating weeks later, make the entire lasagna, cool completely, and then store well covered in the freezer for up to three months. When ready to thaw, place it in the refrigerator for 24 hours before baking. This will increase the baking time to one hour or until it’s been heated all the way through.

More Pasta Recipes

• Simple Pasta with Tomatoes and Basil
• Hazelnut Eggplant Pasta
• Couscous with Veggies
• Pasta, Bean and Tomato Soup
• Summer Garden Pasta

Photos by Alfonso Revilla