Step 1 of 10
Vegan Spinach Lasagna
Preheat the oven to 375°F.
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Step 2 of 10
Vegan Spinach Lasagna
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
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Step 3 of 10
Vegan Spinach Lasagna
Place the tofu, olive oil, lemon juice, nutritional yeast, salt, black pepper, garlic powder, and Italian seasoning in a large mixing bowl. Mash with your hands until it reaches the consistency of ricotta cheese. Adjust olive oil and seasonings to desired consistency and taste.
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Step 4 of 10
Vegan Spinach Lasagna
Transfer half of the tofu mixture to a food processor or blender. Process on high until very smooth, 2-3 minutes. Gently combine with the tofu in the mixing bowl.
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Step 5 of 10
Vegan Spinach Lasagna
To assemble the lasagna, spoon about a half cup of the marinara sauce into the baking dish to cover the bottom. Place 3-4 lasagna noodles in a single layer over the sauce. Drop 1/3 of the tofu mixture by spoonfuls over the noodles, and gently spread it into an even layer. Place 1/3 of the thawed and drained spinach over the tofu layer. Spoon 1/4 of the remaining marinara sauce on top. Repeat the layering process two more times. Place the last 3-4 lasagna noodles over the top of the dish, and cover with the last 1/4 of the marinara sauce.
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Step 6 of 10
Vegan Spinach Lasagna
Cover the baking dish with a sheet of aluminum foil.
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Step 7 of 10
Vegan Spinach Lasagna
Bake the lasagna on middle rack of oven for 50 minutes.
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Step 8 of 10
Vegan Spinach Lasagna
Remove the aluminum foil and continue baking until the dish is bubbling at the edges, about 10 minutes.
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Step 9 of 10
Vegan Spinach Lasagna
Check to see that lasagna is done. Remove from oven or add time as needed.
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Step 10 of 10
Vegan Spinach Lasagna
Remove the baking dish from the oven. Allow the lasagna to rest for 20 minutes before serving.