Tofu & Spinach Lasagna

Name: Tofu & Spinach Lasagna
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 250 g Lasagna noodles (egg-free); 400 g firm tofu; 300 g spinach; 600 g marinara sauce; 30 g nutritional yeast; 5 g garlic powder; 5 g onion powder; 3 g basil; 3 g oregano; 5 g salt; 2 g pepper; optional vegan mozzarella (optional)

A vegan lasagna with layers of tofu ricotta, spinach, marinara sauce, and lasagna noodles. A delicious and satisfying make-ahead meal.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 22 g
Fat: 9 g
Carbs: 54 g

Ingredients

for 4 servings

Lasagna noodles (egg-free)250 g
firm tofu400 g
spinach300 g
marinara sauce600 g
nutritional yeast30 g
garlic powder5 g
onion powder5 g
basil3 g
oregano3 g
salt5 g
pepper2 g
vegan mozzarella (optional)optional

Method

6 steps

Press the firm tofu to remove excess moisture and crumble it into a bowl.
Mix the crumbled tofu with spinach, nutritional yeast, garlic powder, onion powder, basil, oregano, salt, and pepper to create the tofu ricotta.
Spread a thin layer of marinara sauce in a baking dish, then add a layer of lasagna noodles.
Spread a portion of the tofu ricotta mixture over the noodles, followed by more marinara sauce.
Repeat the layers until all ingredients are used, finishing with a layer of sauce.
Cover the dish and bake at 190C for 30 minutes, then uncover and bake for another 10 minutes until the noodles are tender and the sauce is bubbly.