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!
12lasagna noodles (standard size, enough for 3 layers)
2tablespoonsof olive oil
½ large yellow onion, diced
1smallzucchini, diced
1cupsliced button mushrooms
4largecloves of garlicroughly chopped
6ouncesof fresh spinach
2(16-ounce) blocks of super-firm tofupatted dry and cut into chunks for easy blending
¼ cupof unsweetened, plain soy milk
2tablespoonsof lemon juice
1teaspoondried basil or 1 tablespoon of minced fresh basil leaves
2teaspoonsof salt
5cupsof marinara sauce (store-bought or homemade)divided
Fresh basil leavesfor garnish (optional)
Instructions
In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
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. Turned off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricottastyle consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
Preheat the oven to 350 degrees F (176 degrees C).
Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1 ½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1 ½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
Bake for 45 minutes. Garnish with the basil leaves (if using).
Video
Notes
Don’t overcook the pasta. Cook only to al dente or a little bite to them. They will continue to cook in the oven.
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.