Baked Spinach Lasagna (Vegan)

Vegan Baked 
Spinach Lasagna


  • 1 box egg-free lasagna noodles, cooked - follow package directions
  • 3-4 cups of your favorite marinara sauce - i made my own
  • 1 large bunch spinach, washed thoroughly and stems removed
  • 1 8oz block firm tofu
  • 3 garlic cloves
  • 2 tsp each -dried basil and dried oregano 
  • 1 bunch fresh basil, washed and stems removed
  • salt and pepper to taste
  • 1 package vegan soy cheese
  • 1/2 cup nutritional yeast
  • 1 large yellow summer squash, sliced vertically into 1/4 inch thick strips and then roasted

preparation steps:

1. to make vegan "ricotta" filling:place garlic cloves in running food processor until minced very fine, add tofu, nutritional yeast, a handful of fresh basil leaves, salt and pepper and process until blended and set aside
2. place a couple of ladle fulls of marinara in the bottom of a casserole dish so bottom of dish is just covered

3. place one layer of cooked noodles, and layer "ricotta" mix, fresh spinach,roasted summer squash, cooked lasagna noodles,marinara sauce, basil leaves, until you've used all or pan is too full to continue ;) - leave a few fresh basil leaves to chiffonade for garnish on top of baked lasagna

4. top with vegan soy cheese and bake in 350 degree oven until cheese begins to melt and turns golden  brown and lasagna sauce is bubbling

5. serve hot with basil garnish


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