Vegan Spinach Lasagna
This lasagna is a great comfort food and an awesome replacement if you cannot eat dairy or choose not to.
Ingredients
For the Ricotta:
- 1 16 ounce container of vegan ricotta Tofutti, Kitehill
- 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
For the Lasagna:
- Ricotta
- 1−2 pounds fresh spinach lightly steamed
- 8 ounces no-boil lasagna noodles
- 7 cups pasta sauce of your choice or make your own
- ¼ cup soy parmesan or vegan parmesan I like "Follow Your Heart"
Instructions
- Preheat the oven to 350°F.
- To make the spinach, steam at least 1 pound of fresh spinach (I preferat least 1 and 1/2 pounds) for about a minute or two, just until slightlywilted.
- Drain well, the mix the spinach into the ricotta.
- 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 over the noodles, and top with2 more cups of the sauce.
- Add another layer of noodles, the rest of the ricotta, 2 cups more of the sauce, and the rest of the noodles.
- Spoon the remaining 2 cups of sauce over the noodles (make sure youcover all the edges), and sprinkle some parmesan over the top.
- Cover with parchment paper and then with foil.
- Bake for 60 minutes and remove parchment and foil for last 5 minutes.
- Remove from the oven and let rest for 15-30 minutes.