Vegan Lasagna is a hearty dinner that can be made in so many different ways. You can add all kinds of veggies to make it just right for your family. We have used frozen spinach in this recipe because it gives it just the right texture and strong, real spinach flavour that is hard to get from fresh spinach without first frying it in oil.
– serves 4
1 box of lasagna sheets
1 package of frozen spinach
(thawed & drained)
1 package of firm tofu
¼ cup plain soy mik
½ tsp garlic, minced
2 Tbsp fresh basil, chopped
1 Tbsp dried oregano
1 tsp sea salt (to taste)
1 cup shredded vegan Mozarella
4-6 cups of your favourite pasta sauce
Preheat oven to 180° C
Cook lasagna noodles according to packaging. Drain and set aside.
In a food processor blend together tofu, soy milk, garlic, basil, oregano and salt. This will be your tofu ricotta filing. Transfer tofu ricotta to large bowl, stir in spinach.
Using a 20×30 baking dish cover the bottom with pasta sauce, layer of lasagna noodles, tofu ricotta and repeat until you have filled the dish.
Bake for 45 minutes, during the last 5 minutes add vegan mozzarella cheese to the top. Let cheese soften, remove from oven to cool before serving.
Enjoy this decadent family favourite with a side salad, or steamed green beans.
Thank you to Andrea from ‘Free Easy Vegan Recipes’.
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