Vegan Tofu Spinach Lasagna

Vegan ricotta, made with tofu, almond milk, and lemon juice, meets spinach and a homemade mushroom-tomato sauce in this whole wheat lasagna.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 1 hr 55 mins
• Calories: 288 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon Italian seasoning
• 1 (28 ounce) can diced tomatoes
• 1 (16 ounce) package frozen chopped spinach, thawed and drained
• 1 (28 ounce) can tomato sauce
• 1 (16 ounce) package firm tofu
• 1 (16 ounce) package soft tofu
• 1 (12 ounce) package fresh mushrooms, sliced
• 1 (8 ounce) package whole wheat lasagna noodles, dry
• 0.5 teaspoon garlic powder
• 0.25 cup unsweetened almond milk
• 0.25 cup lemon juice, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

Step 3

Heat a skillet over medium-high heat. Saute mushrooms and onion until soft. Add tomato sauce, diced tomatoes, and Italian seasoning. Let simmer until sauce is thickened and flavors blend, at least 1 hour.

Step 4

Squeeze as much water out of the spinach as possible.

Step 5

Place soft tofu, firm tofu, almond milk, lemon juice, and garlic powder in a blender or food processor. Blend into a ricotta-like consistency. Transfer to a large bowl and stir in spinach.

Step 6

Cover the bottom of a 9x13-inch baking pan with a thin layer of sauce, topped with a layer of lasagna noodles and 1/2 the tofu mixture. Repeat with remaining sauce, noodles, and tofu, ending with a layer of noodles and some sauce on top. Cover with aluminum foil.

Step 7

Bake in the preheated oven until top of lasagna is hot and bubbly, 40 to 50 minutes.