🌱 Vegan Ricotta & Spinach Lasagna ✨
Creamy, cozy, and 100% plant-based — this one’s a total crowd-pleaser.
🧺 Ingredients
Vegan Ricotta
400 g (14 oz) firm tofu, pressed
3 tbsp nutritional yeast
2 tbsp lemon juice
1 clove garlic
2 tbsp olive oil
Salt & black pepper, to taste
Lasagna
9–12 lasagna noodles (regular or oven-ready, vegan)
3 cups fresh spinach (or 1½ cups frozen, thawed & squeezed)
3 cups marinara sauce
1 tsp dried oregano
1 tsp dried basil
Optional: vegan mozzarella or cashew cheese for topping
👩🍳 Instructions
Make the vegan ricotta
Add tofu, nutritional yeast, lemon juice, garlic, olive oil, salt, and pepper to a food processor. Blend until creamy but slightly textured (like ricotta).
Prep the spinach
Sauté spinach in a pan for 1–2 minutes until wilted. Let cool slightly, then mix into the ricotta.
Assemble the lasagna
Preheat oven to 180°C / 350°F
Spread a thin layer of marinara sauce in a baking dish
Add a layer of noodles
Spread ricotta-spinach mixture
Add marinara sauce
Repeat layers, finishing with sauce on top
Top it off
Sprinkle vegan cheese if using, plus oregano and basil.
Bake
Cover with foil and bake 30 minutes.
Uncover and bake 10–15 minutes more until bubbly.
Rest & serve
Let it sit for 10 minutes before slicing (worth the wait!).
💡 Tips
Add sautéed mushrooms or zucchini for extra flavor
Want it richer? Blend in 2 tbsp cashew cream to the ricotta
Tastes even better the next day
