Vegan Spinach Lasagna

Vegan Spinach Lasagna

Eat Heal Glow


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.


Preheat oven to 350F

Sautee the onions, and spinach in olive oil.

To Assemble:

  1. Put a thin layer of sauce on the bottom of a large baking dish.
  2. Cover with a layer of lasagna noodles – slightly overlapped. Follow with vegan ricotta spread thinly across the noodles.
  3. Sprinkle with ¾ cup of vegan mozzarella.
  4. Add 1/3 the spinach mixture over top.
  5. Pour on more sauce
  6. Repeat: Noodles, ricotta, mozzarella, spinach, sauce. Noodles, ricotta, sauce, spinach, sauce.
  7. End with noodles.
  8. Pour more sauce overtop
  9. Top with vegan mozzarella and cheddar mixture
  10. Cover pan tightly with foil, put in oven at 350 F and cook about an hour.
  11. Remove foil for the last 10 minutes of cooking.
  12. 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