Vegan Spinach Lasagna
Eat Heal Glow
Ingredients:
1 package no cook lasagna noodles
2 boxes thawed and drained spinach – or 2 bags fresh spinach
2 jars or 8 cups homemade tomato basil pasta sauce
1 package vegan mozzarella cheese (I like Teeze or Daiya)
1-cup vegan cheddar cheese
1 small onion chopped
Vegan Parmesan or cashew cheese
Fresh basil
Vegan Ricotta
For the Vegan Ricotta:
1 block of extra firm tofu drained
1 block of silken or soft tofu drained
Juice of 1 lemon
Fresh basil and parsley to taste
1 teaspoon Italian seasoning
3-4 tablespoons olive oil
1/3-cup nutritional yeast
1-teaspoon umeboshi vinegar
2 teaspoons miso paste *Optional
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
Mix well in a food processor until ricotta like consistency. Adding a little more oil if necessary.
Preparation:
Preheat oven to 350F
Sautee the onions, and spinach in olive oil.
To Assemble:
- Put a thin layer of sauce on the bottom of a large baking dish.
- Cover with a layer of lasagna noodles – slightly overlapped. Follow with vegan ricotta spread thinly across the noodles.
- Sprinkle with ¾ cup of vegan mozzarella.
- Add 1/3 the spinach mixture over top.
- Pour on more sauce
- Repeat: Noodles, ricotta, mozzarella, spinach, sauce. Noodles, ricotta, sauce, spinach, sauce.
- End with noodles.
- Pour more sauce overtop
- Top with vegan mozzarella and cheddar mixture
- Cover pan tightly with foil, put in oven at 350 F and cook about an hour.
- Remove foil for the last 10 minutes of cooking.
- Serve with a light crisp green salad. Enjoy!!!
Optional Additions or Substitutions:
- Replace noodles with sweet potato or eggplant thinly sliced with a mandolin for a gluten free veggie option.
- Add chopped artichoke hearts or green peppers to the spinach mixture.
- Mix the spinach mixture with the vegan ricotta.
- Add arugula or extra herbs to the vegan ricotta.
Nancy Bond eathealglow@gmail.com
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