Dairy-Free Spinach Lasagna

Indulge in the creamy, comforting layers of this Dairy-Free Spinach Lasagna, a plant-based twist on the classic Italian favorite! Featuring tender no-boil lasagna noodles, a luxurious homemade tofu ricotta infused with nutritional yeast, and a medley of spinach sautéed to perfection, this recipe is as hearty as it is wholesome. Marinara sauce ties everything together, while an optional sprinkle of dairy-free mozzarella-style cheese adds a gooey, cheesy finish. Perfect for family dinners or meal prepping, this vegan-friendly lasagna requires just 25 minutes of prep time and delivers six generous servings of savory, plant-forward goodness. Whether you're dairy-free, vegan, or simply looking for an irresistible comfort food recipe, this lasagna will quickly become a go-to favorite!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 12 sheets Lasagna noodles
• 5 cups Fresh spinach
• 1 block Firm tofu
• 0.25 cup Nutritional yeast
• 3 tablespoons Unsweetened plant-based milk
• 2 tablespoons Lemon juice
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 cups Marinara sauce
• 1 cup Dairy-free mozzarella-style cheese

Directions

Step 1

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.

Step 2

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted (about 2-3 minutes). Drain any excess liquid and set aside.

Step 3

In a food processor, combine firm tofu, nutritional yeast, plant-based milk, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy, creating a dairy-free ricotta substitute.

Step 4

In a medium bowl, mix the tofu ricotta with the sautéed spinach until well combined.

Step 5

Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.

Step 6

Lay down a single layer of lasagna noodles on top of the sauce.

Step 7

Spread a layer of the spinach-tofu ricotta mixture over the noodles, followed by another layer of marinara sauce.

Step 8

Repeat the layering process (noodles, spinach-tofu mixture, sauce) until all the ingredients are used up, finishing with a layer of marinara sauce on top.

Step 9

If using dairy-free mozzarella-style cheese, sprinkle it evenly over the top layer of sauce.

Step 10

Cover the dish with aluminum foil, ensuring it is tightly sealed. Bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 15 minutes, or until the top is bubbling and slightly browned.

Step 12

Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your dairy-free spinach lasagna warm!

Nutrition Facts

Serving size	(2536.9g)

Amount per serving	% Daily Value*
Calories	3968.9

Total Fat 125.9g	0%
Saturated Fat 51.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5053.4mg	0%
Total Carbohydrate 566.6g	0%
Dietary Fiber 41.8g	0%
Total Sugars 48.7g
Protein 149.2g	0%

Vitamin D 18.8IU	0%
Calcium 1875.6mg	0%
Iron 37.7mg	0%
Potassium 2079.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 14.9%

Carbs: 56.7%