There’s something truly special about a classic lasagna—layers of hearty marinara, creamy ricotta, tender noodles, and a satisfying golden top. This Rustic Vegan Lasagna with Spinach, Tofu Ricotta, and Marinara Sauce is a plant-based take on the comforting classic that’s guaranteed to impress vegans and non-vegans alike.
With a protein-packed tofu ricotta, fresh spinach, and rich marinara sauce, this lasagna is as hearty as it is wholesome. Perfect for family dinners, meal prep, or holiday gatherings, it’s a crowd-pleaser that’s surprisingly easy to make.
Why You’ll Love This Recipe
- Classic Comfort Food: It delivers all the flavors and textures of traditional lasagna—without the dairy.
- Packed with Nutrients: Loaded with protein, fiber, and vitamins from tofu, spinach, and marinara.
- Make-Ahead Friendly: Prep it in advance and bake it fresh when ready to serve.
- Customizable: Add your favorite veggies or vegan cheese for a personal twist.
Ingredients
For the Tofu Ricotta:
- 1 block (14 oz) firm tofu, pressed and crumbled
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lasagna:
- 12 lasagna noodles (regular or gluten-free)
- 4 cups marinara sauce (homemade or store-bought)
- 2 cups fresh spinach, chopped
- 1 cup vegan mozzarella cheese (optional, for topping)
- 1 teaspoon olive oil (for greasing the baking dish)
Optional Garnishes:
- Fresh basil leaves
- Red chili flakes
Ingredient Breakdown
Tofu Ricotta
Tofu mimics the texture of ricotta cheese while adding a boost of plant-based protein. Nutritional yeast and garlic powder provide the cheesy, savory flavor.
Marinara Sauce
A high-quality marinara sauce is key to a flavorful lasagna. Use your favorite store-bought brand or make it fresh for extra depth.
Lasagna Noodles
Both regular and gluten-free lasagna noodles work well in this recipe. No-boil noodles make the process even easier.
Instructions
Step 1: Prepare the Tofu Ricotta
- In a mixing bowl, crumble the pressed tofu into fine pieces.
- Add nutritional yeast, lemon juice, garlic powder, dried basil, salt, and pepper.
- Mix well with a fork or your hands until the mixture resembles ricotta cheese. Set aside.
Step 2: Cook the Noodles
- Bring a large pot of salted water to a boil.
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside. (Skip this step if using no-boil noodles.)
Step 3: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with olive oil.
- Spread a thin layer of marinara sauce on the bottom of the dish.
- Add a single layer of lasagna noodles over the sauce.
- Spread a layer of tofu ricotta over the noodles, followed by a handful of chopped spinach and marinara sauce.
- Repeat the layers (noodles, ricotta, spinach, sauce) until all ingredients are used, ending with a layer of marinara sauce on top.
- If using vegan mozzarella, sprinkle it over the top layer.
Step 4: Bake the Lasagna
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
Step 5: Serve
- Let the lasagna cool for 5-10 minutes before slicing.
- Garnish with fresh basil leaves and a sprinkle of red chili flakes if desired.
Picture Gallery
Tips and Variations
- Add Veggies: Include sautéed mushrooms, zucchini, or roasted red peppers for extra layers of flavor.
- Make It Gluten-Free: Use gluten-free lasagna noodles and check that your marinara sauce is gluten-free.
- Boost the Creaminess: Add a dollop of vegan cream cheese or cashew cream to the tofu ricotta mixture.
- Freeze for Later: Assemble the lasagna but don’t bake it. Wrap tightly and freeze for up to 3 months. When ready to serve, bake directly from frozen, adding an extra 15 minutes to the cooking time.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Nutritional Information (Per Serving – 1/6 of the Lasagna)
- Calories: 350
- Protein: 15g
- Carbohydrates: 45g
- Fat: 8g
- Fiber: 6g
- Vitamin A: 60% of the daily value
- Iron: 20% of the daily value
This lasagna is a satisfying, nutrient-dense meal perfect for family dinners or meal prep.
Conclusion
This Rustic Vegan Lasagna with Spinach, Tofu Ricotta, and Marinara Sauce is the ultimate plant-based comfort food. With its creamy ricotta, hearty marinara, and tender noodles, it’s a dish that’s sure to please everyone at the table.
Try it out and let us know how it turned out! Share your favorite variations or add-ins in the comments below, and don’t forget to tag us on social media with your lasagna creations.
Frequently Asked Questions
1. Can I make this lasagna ahead of time?
Yes! Assemble the lasagna up to 24 hours in advance and store it in the fridge. Bake when ready to serve.
2. Can I freeze the lasagna?
Absolutely. Assemble the lasagna, wrap it tightly in foil, and freeze for up to 3 months. Bake directly from frozen, adding extra time as needed.
3. What other greens can I use instead of spinach?
Kale, Swiss chard, or arugula are great substitutes for spinach in this recipe.
4. How can I make it cheesier?
Add shredded vegan mozzarella or a sprinkle of vegan Parmesan on top for an extra cheesy finish.
5. What pairs well with this lasagna?
Serve with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.