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+ servings
5 from 2 votes
vegan lasagna
Vegan Lasagna with Tofu Spinach Ricotta
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Whole wheat lasagna noodles smothered in a rich marinara sauce, layered with a rich, creamy, tofu spinach ricotta 'cheese…the perfect vegan lasagna!
Course: Main
Cuisine: Italian
Servings: 8 servings
Author: Brand New Vegan
  • 1 batch Marinara Sauce (see recipe link)
  • 10 Lasagna Noodles (whole wheat)
  • 16 oz Extra Firm Tofu
  • 1/4 cup Cashews (unroasted)
  • 2 cloves Garlic
  • 1/4 cup Nutritional Yeast
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tsp Italian Seasoning
  • 2 tbls Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1 box Frozen Spinach (10oz)
  1. Preheat oven to 325 degrees
  2. Begin by thawing spinach and soaking cashews
  3. Prepare marinara sauce. 

    Recipe Link to Marinara Sauce

  4. Drain and press the block of Tofu to remove as much moisture as possible
  5. Add cashews, garlic, and Tofu to food processor and pulse until it resembles ricotta cheese
  6. Add remaining ingredients to processor and pulse to mix well
  7. Add rinsed and drained spinach and give it a few more pulses until combined
  8. Add about 1 cup of sauce to the bottom of a rectangular lasagna pan
  9. Add first layer of noodles, sauce, and cheese
  10. Add second layer of noodles, sauce, and cheese
  11. Add third layer of noodles and cover with remaining sauce
  12. Bake for 30 minutes