This hearty vegan lasagna swaps traditional dairy for a creamy, protein-rich tofu “cheese” sauce that holds up beautifully against the earthy flavors of wilted spinach. Freshly steamed spinach is combined with sautéed onions, broccoli, mushrooms, and garlic to create a vibrant, nutrient-packed filling. The layers of tender lasagna noodles are bound together with rich tomato sauce and baked until bubbly. It is a comforting, satisfying meal perfect for weeknight dinners or meal prep. The texture is soft yet substantial, offering a delicious plant-based alternative that even meat-lovers will enjoy. Serve with a simple green salad for a complete Italian-inspired feast.
Spinach Lasagna #2
Description
This hearty vegan lasagna swaps traditional dairy for a creamy, protein-rich tofu "cheese" sauce that holds up beautifully against the earthy flavors of wilted spinach. Freshly steamed spinach is combined with saut&# 195;©ed onions, broccoli, mushrooms, and garlic to create a vibrant, nutrient-packed filling. The layers of tender lasagna noodles are bound together with rich tomato sauce and baked until bubbly. It is a comforting, satisfying meal perfect for weeknight dinners or meal prep. The texture is soft yet substantial, offering a delicious plant-based alternative that even meat-lovers will enjoy. Serve with a simple green salad for a complete Italian-inspired feast.Ingredients
Directions
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Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles just until tender, about 6 minutes.
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Drain the noodles well and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
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Meanwhile, place a steamer basket in a large saucepan with 1 inch of water. Cover and bring to a gentle boil.
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Steam the washed and chopped spinach in the basket until wilted, about 2 to 3 minutes.
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Remove spinach from the steamer, drain, and rinse under cold running water. Squeeze out excess water using your hands.
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In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
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Add the chopped onion, broccoli florets and stalks, sliced mushrooms, and minced garlic. Sauté until the onions are softened, about 5 minutes.
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Stir in the steamed spinach and cook, stirring frequently, until all the moisture has evaporated, about 2 minutes.
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Mix in the tofu "cheese" sauce and remove the skillet from the heat.
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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly oil a 9x13-inch baking dish.
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Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly to cover the bottom.
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Spread half of the spinach and tofu filling over the noodles.
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Top with another layer of 4 noodles and spread with the remaining spinach filling.
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Place the final layer of 4 noodles on top. Spread the tomato sauce evenly over the top layer.
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Bake uncovered until the sauce is bubbling and hot throughout, 25 to 30 minutes.
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Let the lasagna stand for 10 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 405.0kcal
- % Daily Value *
- Total Fat 18.9g30%
- Saturated Fat 3.3g17%
- Cholesterol 63.0mg21%
- Sodium 1692.0mg71%
- Total Carbohydrate 48.9g17%
- Dietary Fiber 3.3g14%
- Sugars 1.5g
- Protein 16.5g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven or microwave until warmed through.
Tofu Cheese Sauce: This recipe references a separate tofu "cheese" sauce recipe. Ensure you have prepared this component before assembling the lasagna.
Noodle Tip: If using no-boil lasagna noodles, you may need to add a little extra liquid (such as water or broth) to the tomato sauce to ensure the noodles cook properly during baking.
Vegetable Variations: Feel free to substitute other vegetables like zucchini, bell peppers, or artichoke hearts for variety.
