Spinach & Tofu Ricotta Lasagna
Elegant layers of wavy pasta filled with a seasoned spinach and tofu blend, topped with a velvety vegan béchamel sauce.
70 min
Medium
Italiana / Vegana
6 servings
The story behind
I’ll never forget the first time I served this lasagna; I didn't tell anyone it was vegan until they were asking for seconds. The look of pure shock on my friends' faces was the ultimate compliment! I love how tofu, when pulsed with a bit of lemon and nutritional yeast, creates a ricotta-like texture that's almost magical. This has become my signature dish for Sunday family dinners because it feels both fancy and filling. I highly suggest serving it with a simple side salad and a glass of Chardonnay or sparkling water with cucumber. It’s pure comfort in every single bite.
Instructions
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1Create the 'ricotta' by blending the tofu with nutritional yeast, lemon juice, salt, and pepper until creamy but textured.
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2Sauté the spinach with minced garlic until wilted, then fold it into the tofu mixture.
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3In a baking dish, layer béchamel sauce, then pasta, followed by the spinach-tofu filling.
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4Continue layering and finish with a thick layer of béchamel on top.
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5Bake at 350°F (180°C) for 35 to 40 minutes until bubbling and slightly golden.
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6Let it rest for at least 10 minutes before slicing to ensure the layers hold together perfectly.
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