Vegan Spinach Lasagna

Spinach Lasagna

I’ve always loved lasagna – especially spinach lasagna with lots of ricotta cheese.  Thankfully, since becoming vegan I’ve discovered that tofu can be transformed into a delicious ricotta, and Vegan Gourmet mozzarella works perfectly to top everything off!


  • 8 oz oven-ready lasagna noodles*, or 12 prepared noodles
  • Tofu Ricotta:
    • 1 lb firm or extra firm tofu, drained
    • 1 tsp dried basil
    • 1 clove garlic
    • 1/2 tsp salt
    • 1/4 cup nutritional yeast
    • freshly ground pepper to taste
  • 1 lb frozen spinach, thawed
  • Easy tomato sauce:
    • 14-oz can diced tomatoes
    • 6-oz can tomato paste
    • 1/2 cup water
    • 1 Tbsp maple syrup (or other sweetener)
    • 1 tsp garlic powder
    • 1/2 tsp dried basil
    • 1/2 tsp dried oregano
    • 1/2 tsp dried rosemary
    • 1/4 tsp dried marjoram
    • salt and freshly ground pepper to taste
  • 8 oz shredded vegan mozarella cheese, such as Vegan Gourmet (optional)


Preheat oven to 375 degrees F.

Mix together tomato sauce ingredients in a pan, and simmer on low heat as you prepare other ingredients.   In a food processor, combine tofu ricotta ingredients and process until a semi-smooth yet grainy consistency is achieved (similar to dairy ricotta).  Transfer ricotta to a large bowl and fold in the thawed spinach.

Spread a thin layer of tomato sauce over the bottom of a 9 x 13 inch casserole dish.  Layer 3 of the lasagna noodles over the bottom of the pan.  Spoon 1/3 of the spinach-ricotta mixture over noodles, and spread a thin layer of tomato sauce over the top.  Repeat twice more with noodles, ricotta, and sauce.  Layer the final 3 noodles over the dish, and spread with remaining tomato sauce.  Cover with foil and bake for 30 minutes.  Remove foil and sprinkle grated vegan cheese over the top, cover again, and bake for 10 minutes.  Remove foil and bake for an additional 5 minutes or until cheese has browned.

Allow lasagna to set for 5 minutes at room temperature before serving.  Enjoy!

* I used Ronzoni Oven Ready Lasagna noodles in this dish.

17 comments Add yours
  1. That just looks… amazing!!!! I am going to have to try this.. although I will definitely have trouble finding that vegan mozerella where I live, but I will think of some substitute that works. Great blog 😀

  2. Aw, thanks! I have made vegan lasagna without cheese on the top (just the sauce) and it’s still good. You can also make a cheesy sauce out of silken tofu or soy milk and nutritional yeast (plus some spices) and pour it over the top before baking. There are some good recipes in Joanne Stepaniak’s Vegan Vittles for cheesy sauces.

  3. That lasagna looks super!

    I love promoting whole/entact foods, such as whole grain/whole wheat pasta. As a vegan I don’t want the bleached starch of white pasta–I feel robbed without all the fiber, protein, vitamins and minerals found in the intact in the unprocessed grain. It’s important for vegans to go for whole grains (=
    I would make sure on the vegan cheese though that it really is vegan. There are so many tricky⁄ labels! It’s not vegan if it has rennet/rennin, casein, or whey, which are frequently found in “veggie” slices and such.

    I’ve also found that you can just use the dry noodles **as long as they are kept moist during baking**-you could soak them a bit first, no need to pre-cook.
    I want some lasangna!!

  4. Thanks! I used a white flour lasagna noodle in this dish simply because the supermarket where I was shopping didn’t carry whole wheat – but in general I always use whole wheat pastas, breads, etc. And yes, the cheese I used was vegan – Vegan Gourmet brand – which can be difficult to find in some regions, but I’m spoiled here in the Seattle area to be able to find it in a few local markets! =)

  5. i doubt this is pure vegan.

    processed and most soy processed items have diary in them… that vegan cheese topping i’m sure has micro doses of casein.

  6. vegan knockoff – As I noted in the post, the “cheese” that I used is Vegan Gourmet Mozarella style. It does not contain casein and is definitely labeled and marketed as vegan by the company Follow Your Heart. If you have any doubts that that product is vegan, feel free to write the company.

  7. I made this today- my first time making lasagna! I was quite proud of myself. It tastes awesome and that’s a good thing since I think I have enough lasagna to last me a week! Thanks for the recipe 🙂

  8. I love how this lasagna looks! It looks wonderful. I have only eaten a spinach lasagna once in my life, and it was good, but by that time I wasn’t vegan, just vegetarian. Now I’m vegan and love vegan gourmet mozzarella & cheddar style cheeses. But when I use the mozzarella for pizzas I have difficult melting them. What you did to melt it this way, so good! Thanks

  9. May I use your picture of the vegan lasagna in a PowerPoint I’m doing for an educational program about healthy eating. I will cite you however you wish.

  10. Just made this and it turned out perfectly. I used gluten-free pasta noodles and because my young children don’t like the texture of spinach, I blended it with the tofu and loved the filling. I think I will use the tofu, nutritional yeast, spinach blend as a filling in other dishes as well. Yummy! I am about to freeze it for lunches… hopefully the freezing works (it should).

  11. This was delicious! I made it last night and it was a hit with my omnivorous family, too. Will make it again, for sure.

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