Vegan Lasagna with Spinach & Tofu Ricotta
Enjoy this lasagna and its many layers of delight. This recipe is low fat and calories, but also rich in flavour with layers of creamy tofu-based ricotta, fresh mushrooms, spinach, & Italian-spiced tomato sauce.
Typically, lasagna isn't very healthy, but typically lasagna is also made with dairy and meat. Just by swap the dairy for a protein-rich plant-based cheese and swapping the ground beef for extra veggies you drastically increase the nutritional value of this dish. Who would have known?.
Start by pressing the tofu by sandwiching it between two pieces of paper towel. Then, place a cutting board on top to weigh it down for about 30 minutes to an hour.
This will just prevent your lasagna from being super watery with all that excess tofu juice.
Cook the lasagna noodles according to the package, but leave al dante (about 8 minutes). Once cooked, drain then rinse with cold water so that the noodles don't stick together.
You can use white noodles, but they will digest quicker and can increase you blood sugar as a result. In comparison, whole-wheat lasagna noodles can help stabilize your blood suagar.
Moving on to the onions, heat the olive oil, minced jalapeños, and garlic in a frying pan over medium heat. Then, add the chopped onions and cook for about 5-10 minutes or until they soften. Set aside.
Let's Get Saucy
In a large mixing bowl, add the spaghetti sauce, crushed tomatoes, parsley, basil, red pepper flakes, sliced mushrooms, and cooked onions. Set aside.
The Spinach Tofu Ricotta
Making a ricotta substitute is actually pretty easy.
Just add your pressed tofu with the lemon juice, basil, olive oil, pepper, and nutritional yeast to a food processor. Mix until smooth or if you want some added texture you can leave it crumbly.
Creating Those Delighful Layers
Preheated the oven to 400ºF.
Layer 1: Spread a couple big spoonfuls of spaghetti sauce on the bottom of your casserole dish.
I like using lots of sauce, especially if you're going to have some leftover. The extra sauce will prevent the lasagna from drying out the next day.
Layer 2: Place lasagna sheets over the sauce, then add a layer of the tomato sauce mixture with half of the vegan cheese sprinkled over top.
Layer 3: Add another layer of lasagna sheets, followed by your tofu ricotta and chopped spinach.
I like my tofu ricotta to be a bit on the chunky side, but you can also blend it smooth.
Also, I used fresh chopped spinach, but if you have a frozen puck of spinach at home that will work just fine!
Layer 4: Add the final lasagna sheets, followed by the remaining sauce. Then, sprinkle the leftover vegan cheese over top.
Cover with tin foil, then cook the lasagna at 400ºF for 45-60 minutes. Take the tin foil off for the last 15 minutes to crisp and brown the top.