Filled with a creamy tofu ricotta “cheese”, spinach, and mushrooms, this vegan lasagna is packed with texture and flavor. Your family will love this meatless twist on a dinner classic.
Serving Size: 1 slice, ⅛ of lasagna (320g)
Prep Time: 20 minutes
Total Time: 55 minutes
Nutrition Facts: 376 calories / 45g carbs / 23g protein / 12g fat
For the lasagna:
- 12 uncooked (300g) “Barilla” lasagne noodles
- 1 tablespoon (14g) olive oil
- 1 medium (122g) zucchini (chopped)
- 1 cup (60g) shiitake mushrooms (sliced)
- 12-ounces (340g) frozen chopped spinach, thawed and squeezed dry
- 25-ounce jar (709g) “Cucina Antica” tomato basil sauce
For the tofu ricotta:
- 2 (14 ounce) packages (794g) “Nasoya” firm tofu
- 7 ounces (196g) “Sabra” roasted garlic hummus
- 1/2 cup (40g) nutritional yeast
- 1/4 cup fresh basil (chopped)
- 1 teaspoon salt
- 1 teaspoon onion powder
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the lasagne noodles and cook until al dente, about 8 minutes. Drain and rinse the noodles under cold water, set aside.
- Drain and remove tofu from packaging. Remove excess moisture prior to use by placing the tofu on a paper towel lined plate. Set a bowl or baking dish on top of the tofu to press out extra liquid.
- In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the chopped zucchini, mushrooms, and a pinch of salt and pepper. Saute for 5 minutes, or until the zucchini is slightly soft. Add the thawed, frozen spinach and saute for 3-4 minutes, or until heated through. Remove the pan from the heat and set aside.
- In a separate mixing bowl combine hummus, nutritional yeast, basil, salt, and onion powder. Crumble tofu and add to bowl. Stir well to combine.
- Assemble the lasagna by spreading 1/2 cup of pasta sauce across the bottom of a 9 x 13-inch baking dish. Top with 4 noodles to fully cover the sauce. Spread half of the tofu ricotta over the noodles, followed by half of the vegetable mixture. Top with a heaping 1/2 cup of sauce. Repeat layers by adding 4 more noodles, the remaining tofu ricotta and vegetables, and heaping 1/2 cup of sauce. To finish, add the final 4 noodles and pour the remaining sauce on top. Sprinkle with a little additional nutritional yeast, as desired.
- Bake for 30-35 minutes, or until the sauce is bubbly and the edges of the noodles on top are lightly browned. Remove from the oven and allow the lasagna to cool for 5-10 minutes before cutting into 8 large or 16 small slices. Serve immediately.
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months.
- It is important to get as much moisture out of the frozen spinach as possible. Place the thawed spinach in a colander in the sink with a paper towel on top. Press out excess moisture by setting something heavy, like a bowl, on top of the paper towel to help remove excess moisture while you prepare the other ingredients.
- There is an option to use fresh spinach instead of frozen. A general conversion is that 1-1 1/4 pounds of fresh spinach will cook down to the 12 ounces needed for this recipe. This will also need to be drained after cooking.
- White button or baby bella mushrooms can be used in place of the shiitake.
- Substitute 1 tablespoon dried basil for the fresh basil, as desired.
- To make this lasagna gluten-free, use gluten-free lasagne noodles. Note that the macros will be affected.