Spinach Lasagna
Servings: 12
Ingredients
Tofu Ricotta
- 1 package silken tofu 12.3-ounce
- 1 package fresh water-packed firm tofu 1 pound
- 1/2 yellow onion diced
- 4 tsp minced garlic
- 1/2 cup nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp crushed red pepper
- 1 tbsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 cup fresh lemon juice
- 1/4 cup non-dairy milk oat milk or soy milk
Lasagna
- 1 recipe Tofu Ricotta
- 1 tsp olive oil
- 1/2 yellow onion diced
- 4 oz mushrooms diced
- 1 lb fresh spinach
- 12 oz no-boil lasagna noodles
- 7 cups fat-free pasta sauce
- 1/4 cup shredded parmesan cheese
Instructions
- To make the ricotta, combine all ingredients in a food processor and process until fairly smooth. Place into a large bowl and set aside.
- Chop the spinach and fold into the ricotta mixture.
- In a large pan, heat olive oil over medium heat. Add diced onion and mushrooms, sauté until softened, about 5 minutes. Season to taste with kosher salt and freshly ground pepper. Set aside.
- Preheat the oven to 350 ℉.
- To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of the baking dish. Then cover the sauce with a layer of noodles. Next, spread half of the ricotta mixture (and half of the spinach if not mixed into the ricotta) over the noodles, top with half of the mushroom and onion mixture, and top with 2 more cups of sauce. Add another layer of noodles, the rest of the ricotta mixture (and spinach if separate), rest of the mushroom and onion mixture, 2 more cups of sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges), and sprinkle some parmesan over the top. Cover with parchment paper and then with foil.
- Bake for 60 minutes. Remove from the oven and let rest for 30 minutes before cutting.
- Note: this recipe may be prepared ahead of time and refrigerated. Add about 15 minutes to the baking time.
Notes
Adapted from Spinach Lasagna Recipe – Forks Over Knives