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Spinach Lasagna
Recipe Intro From the_blossoming_vegan

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Lasagna perfection right here. I made lasagna a few months ago, but last night I perfected my recipe. This was the end result. I also made a video showing step-by-step on how I made it. Have a happy Wednesday. -@the_blossoming_vegan

Recipe

Prep time 20mins
Cook time 45mins
Yield: Serves or Makes 6-8
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ingredients

  • For the filling:
  • 1/2 cup low sodium vegetable broth
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 10 oz fresh baby spinach
  • 24 oz firm tofu, drained
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 cup fresh basil, chopped
  • 1/4 cup nutritional yeast
  • Salt and pepper, to taste
  • 1 Jar marinara sauce (I used garlic marinara or you can use homemade)
  • 12 lasagna pasta sheets
  • For the toppings:
  • 1 cup shredded cashew mozzarella vegan cheese for topping, optional
  • 1/2 cup basil
  • 1 cup Vegan mozzarella cheese, (optional)

Method

  • Step 1

    Preheat oven to 375F.

  • Step 2

    Heat the vegetable broth in a skillet over medium-high heat. Sauté onions and garlic in the broth 4-5 minutes, or until golden brown. Add spinach, and cook 3 minutes, or until wilted. Transfer the spinach, onion, and garlic to a blender or food processor. Add tofu, dried herbs, basil, and nutritional yeast. Puree the mixture until it is thick and smooth. Season with salt and pepper to taste. Set aside.

  • Step 3

    Boil a large pot of water over medium-high heat. Place the 12 uncooked lasagna noodles in the water and cook for 5 minutes, because they will also cook in the oven. Once they are partially cooked, drain the hot water through a colander, rinse noodles with cold water, and place noodles on a damp baking sheet. You can also use olive oil. To avoid extra fat in the recipe I used water to keep everything from sticking and ripping. Set noodles aside.

  • Step 4

    Spread ½ cup, or a little more if needed, on the bottom of a 13 X 9 inch baking dish. Next, cover with 4-5 partially cooked lasagna noodles, part of the tofu filling, and then another layer of sauce. Repeat this process. Finish the final layer with just the noodles and the sauce. If desired, top with vegan mozzarella cheese.

  • Step 5

    Cover lasagna with foil and bake for 30 minutes, until bubbling hot. Uncover and bake another 10-15 minutes. Remove from oven. Let it rest about 15 minutes before serving and cutting into it. 

  • Step 6

    Note: This dish is also really good the next day. The flavors have had time to sit overnight and marry each other, so to speak. Happy cooking friends!