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High Protein Spinach Tofu Vegan Lasagna

This plant-based recipe for High Protein Spinach Tofu Vegan Lasagna layers pasta with oil-free marinara, noodles, and spinach tofu ricotta. This healthy take on a classic Italian dish is whole foods and oil-free. The perfect meal for a comforting, weeknight dinner. Also, it's a freezer-friendly recipe that works great for dinner parties.
Total Time1 hour 15 minutes
Course: Dinner, Entree, Italian
Cuisine: Healthy, Italian, Oil-Free, Plant-Based, Vegan, Vegetarian
Keyword: classic, comfort food, comforting, freezer-friendly, healthy, hearty, high carb, low fat, kid-friendly, lasagna, plant-based, spinach, wfpb
Servings: 6
Calories: 408kcal

Ingredients

For the Spinach Tofu Ricotta:

  • 2 cups 16 ounces frozen chopped spinach, thawed and drained
  • 1 16-ounce package extra firm tofu
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the Lasagna:

  • 15 sheets no-boil lasagna pasta noodles about 12 ounces
  • 40 ounces 5 cups fat-free Marinara like the Whole Foods’ 365 brand
  • Cashew Parm optional, to garnish after baking

Instructions

  • Preheat your oven to 350F.

To Make the Spinach Tofu Ricotta:

  • First, thoroughly remove as much water as you can from your frozen spinach. You can drain it overnight in a mesh colander in the fridge (keep a bowl under to catch the liquid), or thoroughly squeeze it in a dry paper towel until no more liquid can come out.
  • Combine the drained/squeezed spinach with the tofu, nutritional yeast, lemon juice, nutmeg, salt, and pepper in a food processor. Puree until creamy, scraping down the sides of bowl as needed.

To Assemble the lasagna:

  • Use a 9x9 glass baking dish. Or, line a 9x9 metal baking pan with parchment paper.
  • Pour 1/4 cup of the marinara sauce in the bottom of your baking dish, enough to cover the bottom. Add a layer of 3 no-boil lasagna noodles.
  • Spread about 1/3 of the tofu ricotta mixture over the the noodles. Spoon 1/4 cup of marinara sauce over the tofu ricotta. Add a layer of 3 no-boil lasagna noodles. Pour 1 cup of the marinara over the noodles, spreading evenly.
  • Repeat this layering: Spread about 1/3 of the tofu ricotta mixture over the the noodles. Spoon 1/4 cup of marinara sauce over the tofu ricotta. Add a layer of 3 no-boil lasagna noodles. Pour 1 cup of the marinara over the noodles, spreading evenly.
  • Repeat this layering one more time: tofu ricotta, noodles, sauce...finishing with extra sauce on top.
  • If you have leftover sauce, that’s okay — try to pour it into the corners of your baking dish, but try not to overflow. Some baking dishes have more rounded corners and don’t hold quite as much sauce.
  • Cover the lasagna loosely with foil. Bake for 60 minutes.
  • Remove the cover and check the doneness of the noodles — a sharp knife should easily slide in and out.
  • Let cool 10 minutes before slicing.
  • Slice into squares and sprinkle with Cashew Parm, if desired.
  • Enjoy!Cashew Parm, optional, to garnish after baking