-
30
minPrep Time -
45
minCook Time -
75
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan Spinach and Tofu Lasagna is a delightful reinterpretation of a classic Italian dish, providing a healthy and dairy-free alternative without compromising on flavor. The lasagna layers begin with the creamy tofu ricotta, paired with hearty spinach that brings a lovely earthy depth. The combination of slightly tangy tomato sauce and rich vegetable layers creates a mouth-watering experience, guaranteed to please both vegans and non-vegans alike. Perfect for family gatherings or a cozy dinner, this dish is as nutritious as it is satisfying, representing a fusion of culinary expertise and health-conscious cooking.
Ingredients
- 9 lasagna noodles
- 2 cups fresh spinach
- 1 pound firm tofu
- 2 tablespoons nutritional yeast
- 1 lemon, juiced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Steps:
- Preheat your oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, drain and set aside.
- In a bowl, crumble tofu and mix it with nutritional yeast, lemon juice, garlic powder, salt, and pepper to create the tofu ricotta.
- Heat olive oil in a pan, add spinach, and sauté until wilted. Combine with the tofu mixture.
- Spread a thin layer of marinara sauce at the bottom of a baking dish. Place 3 lasagna noodles over the sauce.
- Repeat the layers, finishing with a top layer of noodles and remaining sauce.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.
- Allow to cool for a few minutes before slicing and serving.
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Dairy-Free, Dinner, Italian, Savory | No Comments » on Vegan Spinach and Tofu Lasagna