This vegan spinach lasagna is layered with plenty of rich, creamy ricotta cheese and homemade tomato sauce. It’s the perfect hearty and comforting vegan dinner!
If needed, prepare a double batch of my vegan ricotta cheese recipe.
660 grams vegan ricotta cheese
You can use another ricotta recipe or a store-bought option too.
Step 2: Prep Spinach
Thaw your frozen spinach. I use a microwave to quickly defrost it.
660 grams frozen spinach
Add the thawed spinach to a mesh strainer. Place the strainer over a large bowl and use a fork or spoon to press out as much water as possible.
Toss the spinach many times and press from all angles.
Step 3: Make Vegan Lasagna Sauce
Warm olive oil in a large pot over medium heat.
2 tablespoons olive oil
Add finely chopped onion and cook for about 5 minutes, until the onion softens.
1 cup onion
Next, add minced garlic and cook for another 2 minutes. If the garlic starts to brown, lower your heat.
4-6 cloves garlic
Add TVP to the pot and toss to coat with oil, then add vegetable broth. Cook for 1-2 minutes, until your TVP fully absorbs the broth.
1 cup textured vegetable protein (TVP), 1 cup vegetable broth
At this point, add all remaining sauce ingredients: crushed and diced tomatoes, fresh sliced basil, dry oregano, salt and pepper to taste.
28 ounces crushed tomatoes, 28 ounces diced tomatoes, ½ cup fresh basil, 1 teaspoon dry oregano, 1 teaspoon salt, black pepper
Stir to combine then remove the sauce from heat.
Step 4: Layer lasagna
Spread a thin layer of sauce onto the bottom of a 9x13 baking dish.
Place 3 lasagna noodles over the sauce. Cover these noodles with a layer of sauce; use ⅓ of the sauce in your pot.
9 oven ready lasagna noodles
Next, crumble or spread a layer of vegan ricotta over the sauce; use half the ricotta cheese. Top this with a layer of spinach spread as evenly as possible; use half the spinach.
Top the spinach with 3 more lasagna noodles followed by another layer of sauce. This time, use half the sauce that remains in your pot (⅓ of the total batch).
For the next layer, use all the ricotta that remains. Follow this with all the spinach that remains.
Add the final 3 lasagna noodles, then all your remaining sauce.
Top with sliced tomato and fresh basil (if using).
tomato, fresh basil
Step 5: Bake, Rest and Serve
Preheat your oven to 350 °F.
Cover the lasagna with tin foil (or an oven-safe lid if your baking dish has one).
Bake, covered, for 45 minutes. Remove the tin foil (or lid) and bake another 15 minutes.
Your lasagna should bubble around the edges and be hot through the center.
When baked, remove from your oven and let rest for 10 minutes before serving hot.
Notes
*This is a double batch if using my vegan ricotta recipe.**Once pressed, the spinach should weigh about 330 grams.***Also called tomato puree.****Add fresh basil to the top after lasagna is out of oven.Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.