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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.

From drmcdougall.com

This recipe and other kid-friendly and comfort food ideas are also available in our convenient iPhone app and newly released Android app.

vegan spinach lasagna recipe from Forks Over Knives. Yum!

Ingredients

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

Instructions

  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.
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Comments (29)

(5 from 20 votes)
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Mary2 months ago
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You’ve got to make this! So delicious

Beth2 months ago
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where is the tofu ricotta recipe? this recipe doesn’t link to it.

Steven2 months ago
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It’s the 11 ingredients at the beginning of the recipe under the heading FOR THE TOFU RICOTTA:

Melissa2 months ago
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My family loved it! Hubby was excited to have lasagna for the first time since his bypass surgery almost 3 years ago.

Linda3 months ago
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One of my favorite no-cook pasta substitutes: plane slice eggplant and zucchini on the mandolin, dehydrate it, then store it in ziploc bags. It works beautifully in this recipe when preparing food for someone recovering from type 2 diabetes and heart disease.

Katheryn Wood5 months ago
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I added more garlic and some garlic salt to the ricotta (because… garlic). Delish recipe!

Jodi5 months ago
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Loved this one!

Gretch3 months ago
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Does this freeze well?

Carolyn O5 months ago
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Omg! Sooo good! Made this for my first time and was very happy with the results. I chose to add the whole 2lbs of spinach (well a little less) but would probably adjust to add a little less next time. The tofu ricotta was delicious and had a very similiar consistency to real ricotta and I left off the vegan parmesan and topped with chili flakes instead. But the ending results were full of flavor and even better the next day! Saving this recipe.

Amie King7 months ago
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This is some of the best lasagna I’ve ever had. Seriously. The best!

Melissa7 months ago
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I am vegetarian and lactose intolerant and gave up dishes like this a long time ago. I have never written a review on any recipe until today. It was absolutely incredible! This ricotta will now be on everything and anything I can put it on! From the bottom of my cheese craving heart, Thank you!!!

Bob8 months ago
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My wife and I have been eating plant based for just over a month now and this is by far the best dish we have eaten.

Pam4 months ago
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Made this for non-vegan company a few weeks ago. It was a hit. Having company this Sunday and I’m making it again!

Julie8 months ago
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Are we supposed to press the tofu before processing?

Cynthia B.6 months ago
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I drained the water from the water packed tofu and did not press out additional water. (This works because the no-boil noodles need some moisture.) I followed directions to bake for 60 minutes covered with parchment and foil. After resting for 30 minutes the noodles were perfect. The lasagna was moist and not watery. Hope that helps:)

Heather9 months ago
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I was totally skeptical about this recipe, but decided to try it based on the reviews. I am not a fan of tofu and didn’t really think it could sub for ricotta. Even as I pulled it out of the oven smelling wonderful, I was still skeptical. I was fully prepared to throw the pan away as yet another plant based experiment fail. Well, glad to say I was wrong. THIS. IS. FANTASTIC. I added sauted mushrooms and onions to the middle layer for some added veggie goodness, but outside of that followed the recipe exactly and it was truly delicious. This recipe did NOT disappoint. Thank you, FOK!

Renell9 months ago
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My meat eating husband and picky child both loved this recipe. Blended the spinach into the tofu to hide it from my kid. Wonderful recipe. Thank you!

Johanna12 months ago
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My family LOVES this recipe! The last time I made it I wilted the spinach in a pan instead of steaming it, and it was easier to get it nice and dry. I also used fresh parsley in the ricotta because that’s what I had, and I’m going to do it again next time. It also makes pretty garnish for the top. Anyway, make this. It’s fabulous.

Karin12 months ago
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A huge hit with the family! It is the best lasagna we have had. What is the serving size?

Stephanie1 year ago
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Absolutely delicious! Since going plant based over a year ago, the only thing my fiancé has said he missed was a good lasagna. I made this for him and his work buddies and they all LOVED it! All of his coworkers asked for the recipe and the following week they all showed up with this lasagna for lunch. I would highly recommend

Carissa1 year ago
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I was really surprised how excellent this turned out. It’s one of the best lasagnas I’ve ever had, and definitely the best I’ve ever made.

luba1 year ago
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I had a few issues. I ran out of pasta and had to use almond milk instead of soy, but it still came out yummy.

Abby1 year ago
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Can you make this and freeze it?

Darlene5 months ago
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Where do you find a brand of no boil noodles that don’t contain egg?

Alex8 months ago
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I’m going to be making a batch of this and freezing a bunch; I would assume it’s perfectly fine to freeze it 🙂

Aleks1 year 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 Clark1 year ago
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Great basic recipe. I like to add mushrooms etc for a little extra flavor. SMILE

Lindsey1 year ago
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Wondering if I can double the batch and freeze some of the ricotta?

Yvonne1 year ago
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Delicious lasagna

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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. For more from her, follow the McDougall Program on Instagram.

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