Vegan Ricotta & Spinach Lasagna

Serves

6–8
Prep time: 30 minutes
Bake time: 45–50 minutes
Rest time: 10–15 minutes

Ingredients

Lasagna

• 12 lasagna noodles (regular or oven-ready)

• 3–4 cups marinara sauce (homemade or good-quality store-bought)

• Olive oil, for cooking

Vegan Ricotta

• 1½ cups raw cashews, soaked 30 minutes and drained

• ½ cup firm tofu, pressed

• 3 tbsp nutritional yeast

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp garlic powder

• ¼ tsp nutmeg (optional but recommended)

• ¼–½ cup water (as needed for blending)

Spinach Layer

• 4 cups fresh spinach, roughly chopped
  (or 1½ cups frozen spinach, thawed and very well squeezed dry)

• 1 tbsp olive oil

• 2 cloves garlic, minced

• ¼ tsp salt

• ¼ tsp black pepper

Optional Cheese Topping

• ½ cup shredded vegan mozzarella or homemade cashew mozzarella

• 2 tbsp vegan parmesan (optional)

Step-by-Step Instructions

1. Cook the Noodles

• Boil lasagna noodles in well-salted water until just al dente.

• Drain and lay flat on a lightly oiled surface to prevent sticking.

• Skip this step if using oven-ready noodles.

2. Prepare the Spinach

1. Heat olive oil in a pan over medium heat.

2. Add garlic and sauté 30 seconds.

3. Add spinach and cook until just wilted.

4. Season with salt and pepper.

5. Remove from heat and let cool slightly.

3. Make the Vegan Ricotta

1. Add cashews, tofu, nutritional yeast, lemon juice, olive oil, salt, garlic powder, nutmeg, and water to a blender or food processor.

2. Blend until smooth but still slightly grainy, similar to dairy ricotta.

3. Adjust seasoning to taste.

4. Assemble the Lasagna

Preheat oven to 190°C / 375°F.

In a 9×13-inch (23×33 cm) baking dish:

1. Spread a thin layer of marinara on the bottom.

2. Add a layer of noodles.

3. Spread one-third of the ricotta.

4. Add half of the spinach.

5. Spoon marinara over the spinach.

6. Repeat layers.

7. Finish with noodles, marinara, and optional vegan cheese on top.

5. Bake

• Cover tightly with foil.

• Bake 30 minutes.

• Remove foil and bake 15–20 minutes more until bubbly and lightly golden.

6. Rest and Serve

• Let lasagna rest 10–15 minutes before slicing.

• This helps it set and hold clean layers.

Pro Tips

• For extra richness, add 1–2 tbsp refined coconut oil to the ricotta.

• For a herbed ricotta, add basil or oregano.

• For extra protein, add a layer of lentils or vegan ground.

• If lasagna looks dry before baking, add ¼ cup water around the edges.

Storage

• Refrigerates well for up to 4 days.

• Freezes well (fully baked) for up to 2 months.