Easy Vegan Spinach Lasagna Recipe
This easy vegan spinach lasagna recipe comes together really quickly with your favorite marinara sauce and simple tofu ricotta!
Servings: 12
Calories: 234kcal
Ingredients
- 20 whole grain lasagna noodles
- 5 cups marinara or pasta sauce low sodium, low fat
- 4 cups fresh baby spinach, divided
- 1 large zucchini
- 14 ounces firm tofu, drained
- 4 tablespoons nutritional yeast, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried garlic
- 1 teaspoon dried minced onion
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt optional
Instructions
- Preheat oven to 375º. Bring a large pot of water to boiling and boil lasagna noodles about 8 minutes or until tender.
- While noodles are cooking, place tofu, 2 tablespoons of nutritional yeast, dried basil, dried oregano, garlic powder, dried minced onion, salt, & pepper in a food processor and blend until smooth. Or you can mash & blend in a bowl with a fork if you don't have a food processor (it just won't be as smooth and creamy).
- When noodles are done, drain and lay flat in a large baking dish full of cold water. This will keep them from sticking to each other and cool them off so you don't burn your fingers.
- Slice the zucchini into 1/4 inch thin slices.
- In a 9 X 13 baking dish from the bottom up: layer 1 cup of marinara, 5 noodles, 1 cup marinara, 2 cups spinach, 5 noodles, tofu mixture, 1 cup marinara, 5 noodles, 1 cup marinara, 2 cups baby spinach, 5 noodles, 1 cup marinara, thinly sliced zucchini and then sprinkle with 2 tablespoons of nutritional yeast.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes or until zucchini is lightly browned.
Nutrition
Calories: 234kcal | Carbohydrates: 44g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 624mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1434IU | Vitamin C: 15mg | Calcium: 93mg | Iron: 4mg