• 30
    min
    Prep Time
  • 60
    min
    Cook Time
  • 90
    min
    Ready in

  • per
    Yield
  • 450
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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

  • 12 lasagna noodles
  • 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:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to the package instructions.
  3. Prepare the vegan ricotta and béchamel sauce.
  4. In a baking dish, spread a layer of marinara sauce.
  5. Add a layer of noodles, followed by spinach, ricotta, and béchamel.
  7. Cover with foil and bake for 40 minutes. Remove foil and bake for another 20 minutes, or until the top is golden and crispy.
  8. 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

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Vegor “The scientist”

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