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My mom has been making a version of this lasagna for years. It is now a favorite of my boys. I serve this with My Caesar Salad from The Starch Solution and a loaf of warm French bread with roasted garlic.


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vegan spinach lasagna recipe from Forks Over Knives. Yum!


For the Tofu Ricotta:
  • 1 (12.3-ounce) package silken tofu
  • 1 pound fresh water-packed firm tofu
  • 2 teaspoons minced garlic
  • ¼ cup nutritional yeast
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ cup fresh lemon juice
  • ¼ cup soy milk
For the lasagna:
  • 1 recipe Tofu Ricotta
  • 1−2 pounds fresh spinach, lightly steamed
  • 8 ounces no-boil lasagna noodles
  • 7 cups fat-free pasta sauce
  • ¼ cup soy parmesan or Parma vegan parmesan


  1. To make the ricotta, combine all ingredients in a food processor and process until fairly smooth. Place into a large bowl, and set aside.
  2. To make the spinach, steam at least 1 pound of fresh spinach (2 if you really like spinach) for about a minute or two, just until slightly wilted.
  3. Drain well, then either mix the spinach into the ricotta or layer the spinach over it when assembling the lasagna.
  4. Preheat the oven to 350°F.
  5. To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of the baking dish. Then cover the sauce with a layer of noodles. Next, spread half of the ricotta mixture (and half of the spinach if not mixed into the ricotta) over the noodles, and top with 2 more cups of the sauce. Add another layer of noodles, the rest of the tofu mixture (and spinach if separate), 2 cups more of the sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges), and sprinkle some parmesan over the top. Cover with parchment paper and then with foil.
  6. Bake for 60 minutes. Remove from the oven and let rest for 30 minutes before cutting.
  7. Note: This recipe may be prepared ahead of time and refrigerated. Add about 15 minutes to the baking time.

Comments (4)

(5 from 4 votes)
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Aleks7 days ago
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Love this recipe. I have used frozen spinach successfully (easier/quicker to layer too), and I’ve added some frozen kale successfully as well (1/2 and 1/2). I alter how much tomato sauce I use based on how thirsty the lasagna noodles I am using are (which is to say I sometimes use less than they recommend). Lastly, because I think it looks better, I like to add the vegan parm on top after it has already baked (I use the kind that is ground up cashews with nooch and spices.)

Sharon Clark2 weeks ago
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Great basic recipe. I like to add mushrooms etc for a little extra flavor. SMILE

Lindsey2 weeks ago
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Wondering if I can double the batch and freeze some of the ricotta?

Yvonne3 weeks ago
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Delicious lasagna

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Spinach Lasagna

about the author

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.

vegan spinach lasagna recipe from Forks Over Knives. Yum! see more from this author
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