Vegan Tofu Spinach Lasagna recipe

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Ingredients

1 (12 ounce) package fresh mushrooms, sliced
1 onion, chopped
1 (28 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
1 tablespoon Italian seasoning
1 (8 ounce) package whole wheat lasagna noodles, dry
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package soft tofu
1 (16 ounce) package firm tofu
¼ cup unsweetened almond milk
¼ cup lemon juice, or to taste
½ teaspoon garlic powder

Nutrition Info

287.7 calories
carbohydrate: 37.1 g
cholesterol: : -
fat: 8.5 g
fiber: 7 g
protein: 21.4 g
saturatedFat: 1.2 g
servingSize: -
sodium: 689.4 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium-high heat. Saute mushrooms and onion until soft. Add tomato sauce, diced tomatoes, and Italian seasoning. Let simmer until sauce is thickened and flavors blend, at least 1 hour.

  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Squeeze as much water out of the spinach as possible.

  5. Place soft tofu, firm tofu, almond milk, lemon juice, and garlic powder in a blender or food processor. Blend into a ricotta-like consistency. Transfer to a large bowl and stir in spinach.

  6. Cover the bottom of a 9x13-inch baking pan with a thin layer of sauce, topped with a layer of lasagna noodles and 1/2 the tofu mixture. Repeat with remaining sauce, noodles, and tofu, ending with a layer of noodles and some sauce on top. Cover with aluminum foil.

  7. Bake in the preheated oven until top of lasagna is hot and bubbly, 40 to 50 minutes.

Recipe Yield

1 9x13-inch lasagna

Recipe Note

A vegan tofu spinach lasagna. Moist and pretty tasty. Very customizable as far as spices and sauces.

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