Vegan Spinach and Ricotta Lasagna
This hearty and flavorful Vegan Spinach and Ricotta Lasagna is perfect for any occasion. Layered with a creamy almond ricotta, savory marinara sauce, and fresh spinach, this dish is a comfort food staple that is dairy-free, meat-free, and bursting with nutrients. It’s a crowd-pleaser that even non-vegans will love!
Ingredients
For the Vegan Ricotta:
1 1/2 cups raw almonds (soaked overnight or boiled for 15 minutes)
1/4 cup nutritional yeast (adds a cheesy flavor)
2 tbsp lemon juice
1 garlic clove (minced)
1/4 cup water (adjust for creaminess)
Salt and pepper, to taste
For the Lasagna:
12 lasagna noodles (use gluten-free if needed)
1 jar (24 oz) marinara sauce (or homemade tomato sauce)
3 cups fresh spinach (roughly chopped)
1 cup vegan mozzarella (optional, for a gooey top layer)
1 small onion (diced)
2 garlic cloves (minced)
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional, for a bit of heat)
Salt and pepper, to taste
Instructions
- Prepare the Vegan Ricotta:
Start by draining the soaked or boiled almonds. Transfer the almonds to a food processor, along with the nutritional yeast, lemon juice, garlic, and water. Blend until smooth, pausing occasionally to scrape down the sides of the food processor. The consistency should be thick, creamy, and slightly grainy, mimicking traditional ricotta cheese. Taste and season with salt and pepper as needed. Set aside. - Cook the Lasagna Noodles:
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, according to the package instructions. Stir occasionally to prevent the noodles from sticking together. Once cooked, drain the noodles and lay them flat on a clean kitchen towel to cool. This step ensures they don’t stick to each other. - Sauté the Spinach:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the garlic and cook for another minute, until fragrant. Add the chopped spinach, dried oregano, dried basil, and red pepper flakes (if using). Cook for 3-4 minutes, or until the spinach has wilted. Season with salt and pepper, then remove from heat and set aside. - Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Lay three lasagna noodles over the sauce, slightly overlapping them. Spread one-third of the vegan ricotta mixture over the noodles, followed by a layer of sautéed spinach. Spoon a generous amount of marinara sauce over the spinach. Repeat the layers (noodles, ricotta, spinach, sauce) two more times.
For the final layer, top with the last set of noodles, a generous amount of marinara sauce, and sprinkle with vegan mozzarella cheese if desired. The cheese will give the lasagna a bubbly, golden finish.
- Bake the Lasagna:
Cover the lasagna with foil (to prevent the top from drying out) and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling. If using vegan mozzarella, make sure it has melted to your liking. - Rest and Serve:
Once the lasagna is done, remove it from the oven and let it rest for 10 minutes. This allows the layers to set, making it easier to slice and serve. Garnish with fresh basil or parsley if desired.
Nutritional Information (Per Serving, based on 8 servings):
Calories: ~360 kcal
Carbohydrates: 42g
Protein: 13g
Fat: 16g
Saturated Fat: 3g
Fiber: 6g
Sugars: 8g
Calcium: 100mg
Iron: 3.5mg
Vitamin C: 15mg
Potassium: 650mg
