Vegan Spinach Lasagna Recipe | Yummly

Vegan Spinach Lasagna

YUMMLY(28)
Nigel Keelson-Anfu: "Lovely, will definitely make this again." Read More
11Ingredients
75Minutes
290Calories
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Description

A rich, creamy, and savory blend of tofu, nutritional yeast, and Italian seasoning stands in for the traditional ricotta cheese in this hearty layered lasagna noodle dish. The recipe is a Yummly original created by Sara Mellas.

Ingredients

US|METRIC
  • 2 pounds firm tofu (drained)
  • 3 tablespoons olive oil
  • 1/2 lemon
  • 1/3 cup nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 1 box no boil lasagna (12 oz. egg-free)
  • 4 cups marinara sauce
  • 1 package frozen spinach (10 oz., thawed and well-drained)
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    NutritionView More

    290Calories
    Sodium29% DV700mg
    Fat25% DV16g
    Protein39% DV20g
    Carbs8% DV23g
    Fiber32% DV8g
    Calories290Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol<5mg1%
    Sodium700mg29%
    Potassium710mg20%
    Protein20g39%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber8g32%
    Sugars10g20%
    Vitamin A90%
    Vitamin C15%
    Calcium70%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(28)

    Nigel Keelson-Anfu 15 days ago
    Lovely, will definitely make this again.
    Brandon a month ago
    Great estimated times. Great balance of flavors and easy to make. We used fresh spinach and it turned out awesomely. My vegan fiancé ate a bunch of it and she doesn’t eat a lot in one sitting! Did sub and can’t think of anything we would change.
    Georges Chérif a month ago
    it was tasty but has to take care of the oven's heat
    Winkler a month ago
    very good! I found it harder to spread and distribute the items onto the lasagna by their methods then just using my hands, which i suggest!
    Ricardo Paba 2 months ago
    Wow! Did not expect it to be that good.
    Orly 2 months ago
    Amazing recipe, I'm never going back to cheesy lasagna again. I added roasted eggplant, zucchini, and mushrooms and it was incredible. Also highly recommend making your own marinara sauce.
    Adi 2 months ago
    Very very good! Will try it again!
    Mary 3 months ago
    It was amazing! Mpst definitely will have it again!
    Jill Chapman 3 months ago
    Great recipe. I added some mushrooms and vegan cheese on top for the last 10 min
    josh 4 months ago
    it was awsome. better then regular lasagna in my opinion. ima edit the recipe around now that i know
    Stephanie Bush 5 months ago
    Sooo good! Added more Italian seasoning but I think I’ll use regular lasagna noodles next time
    Shauna Kaczmarczyk 5 months ago
    Best vegan lasagna I’ve found so far!! I add ground portabellas to the sauce for a “meaty” consistency and some zucchini just because I like it.
    Erika Bileviciute 5 months ago
    It turned out delicious! The best vegan lasagna!
    Karen M Sales 5 months ago
    It turned out great. Since the store was out of tofu, I just used vegan ricotta cheese and I added the vegan meat grillers to make it a cheesy meat lasagna. Will definitely make again.
    kitty martinez 6 months ago
    Its supper tastyy and easy to make using the app
    aaron gould 7 months ago
    I made 10 servings of it per the directions. The ricotta tofu cheese is amazing. I rather have this cheese than actual ricotta. I added 1 more tsp of salt than the tsp that it recommended. I also added more italian seasoning than recommended. You will need to push to strain the water out of the frozen spinach since it holds so much water. I lightly sprinkled the top of my lasagna with mozzerela cheese which really wasnt at all neccessary for how much flavor this lasagna has. Will make again!
    Adriana I. 7 months ago
    So yummy! I added mushrooms but there’s so much room to play with this delicious lasagna. First time cooking with tofu
    Bryan Reese 8 months ago
    This was amazing. Tasted just like normal lasagna. Didn’t miss a thing!
    jul 8 months ago
    This turned out very good. I did make a few changes that I read in the other reviews and the end result was delicious. It freezes well and we have enjoyed many meals from this one recipe. My additions were 2 more cups of sauce, mushrooms, zucchini and non meat crumbles added to the sauce. I bumped up the seasoning as well. You will not be disappointed if you try this recipe.
    Micayla 8 months ago
    Super yummy! I used about double the nutritional yeast and blended about 3/4 of the tofu instead of 1/2. Definitely will be making this again.
    Mikka 8 months ago
    Easy and perfect ! It was soooooo good .
    Shauntay White 9 months ago
    This recipe came out delicious!! I added zucchini, vegan meat crumbles, and mushrooms to the sauce, along with vegan cheese to the full recipe.
    tiffany madison 9 months ago
    This was sooo good and I had leftovers for 5 days after eating it for much and dinner
    Milius 9 months ago
    Making a second time, doubled the spinach, added baby Bella’s, and extra sauce.
    Deena Eberhart 9 months ago
    This was really good. Very tasty. I added extra Italian seasoning and nutritional yeast. Did not use a food processor, just mashed with potato masher.
    Alex a year ago
    Pretty good! used GF noodles, and they cooked well. I also halved the size (only GF vegan at home) but accidentally used too much yeast, fake ricotta still turned out so yummy! I would recommend using a potato masher instead of hands to mix it and using more spinach (for half size I would use 2, full 4 or 5 depending on how much you like spinach).
    hlmg a year ago
    used half the amount of tofu (1 package instead of 2); will probably make again, however with more sauce for the top of the lasagna.
    Tim Hatcher a year ago
    i would change the spinach requirement, and double it! excellent recipe.

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