-
30
minPrep Time -
60
minCook Time -
90
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:gluten,soy,nuts
- Seasons:All
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
A hearty and satisfying vegan version of the classic Italian dish, layered with rich tomato sauce, creamy béchamel, and a flavorful tofu ricotta.
Ingredients
- 2 cups marinara sauce
- 1 cup vegan ricotta
- 2 cups spinach
- 1 vegan béchamel sauce
- 1 cup shredded vegan mozzarella
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper to taste
Steps:
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions.
- Prepare the vegan ricotta and béchamel sauce.
- In a baking dish, spread a layer of marinara sauce.
- Add a layer of noodles, followed by spinach, ricotta, and béchamel.
- Cover with foil and bake for 40 minutes. Remove foil and bake for another 20 minutes, or until the top is golden and crispy.
- Let cool for 10 minutes before serving.
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Dairy-Free, Dinner, Fall, Italian, Lunch, Quick & Easy, Spring, Summer, Winter | No Comments » on Vegan Lasagna