Tofu Spinach Lasagna
This vegan spinach tofu lasagna is an easy and delicious plant-based version of the classic Italian dish. Made with silken tofu, fresh spinach, and vegan cheese, this vegan lasagna is the perfect comfort food for a cozy night in.It's a great option for vegan or gluten-free diet.
Equipment
- 1 9x13 inch baking dish
- 1 Large pot
- 1 Colander
- 1 Medium-sized bowl
- 1 Cheese grater or food processor
Ingredients
- 12 lasagna noodles
- 2 tbsp olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 2 tbsp Italian seasoning
- ½ tbsp salt
- ½ tbsp black pepper
- 2 cups vegetable broth
- 1,15 ounce can crushed tomatoes
- 2 tbsp tomato paste
- 2 vegetable oil
- 1 pound firm tofu, drained and crumbled
- 2 cups vegan cheese, grated or processed
- 2 cups fresh spinach, roughly chopped
Instructions
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until all dent , about 10-12 minutes.
- Drain the noodles and set aside.
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tofu and cook for another 5 minutes, stirring occasionally.
- Add the spinach and cook until wilted, about 3 minutes. Add the nutritional yeast, basil, oregano, and red pepper. Season with salt and pepper to taste.
- In a 9x13-inch baking dish, spread a thin layer of the tofu mixture. Top with a layer of noodles, followed by a layer of the ricotta mixture. Repeat the layers until all of the ingredients are used, ending with a layer of noodles
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes. Let cool before serving. Enjoy!
Notes
This Tofu Spinach Lasagna is a nutritious and balanced meal that provides protein, fiber, vitamins, and minerals. It's a great option for those following a vegan or gluten-free diet.
