Veggie Spinach Lasagna

Veggie Spinach Lasagna

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Ingredients for Tofu Ricotta:

  • 1 package silken tofu
  • 1 package firm tofu
  • 2 tsp. minced garlic
  • 1/4 cup nutritional yeast
  • 1/2 tsp. sea salt
  • 1 tbsp. parsley flakes
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/4 cup fresh lemon juice
  • 1/4 cup of soy or almond milk

Combine all ingredients in a food processor, process until fairly smooth. Place in a bowl and set aside.


Ingredients for Lasagna:

  • 2 lbs. fresh spinach, lightly steamed and drained
  • 8 ox. no boil lasagna noodles
  • 7 cups marinara
  • 2 packs Daiya Mozzarella and Cheddar Shreds

Preheat oven to 350 degrees

To assemble the lasagna, spread 1 cup of marinara sauce over the bottom of the baking noodles. Next, spread half of the ricotta mixture and half of the spinach over the noodles, and top with 2 more cups of the sauce. Add another layer of noodles, the rest of the tofu mixture and spinach, 2 more cups of sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles. Cover with parchment paper and then with foil.

Bake for 45 minutes, remove the foil and parchment paper, top with the Daiya Shreds and bake uncovered for 15 minutes or until shreds are melted. Remove from oven and let rest for 30 minutes before cutting.