Recipes / Veganism

Meat-Free Monday Recipe: Tofu Spinach Lasagna

Happy Meat-Free Monday, Everyone!  As a vegan, substituting dairy products has become fairly easy and routine.  But there’s one thing I miss, crave and dream about…cheese!  Luckily, some recipes sate that craving.  And this fab dish is one of them.  It comes from my fave vegan cook and baker, Colleen Patrick-Goudreau, author of The Joy of Vegan Baking and The Vegan Table.  This lasagna recipe comes from her latter book.  Both books have been my culinary saviors in the kitchen!

For the lasagna noodles, you can use the cooked kind or the no-boil kind but I prefer the no-boil for ease.  It’s hard to find good vegan lasagna noodles but DeBoles’ rice lasagna at Whole Foods tastes great and happens to be gluten-free too.

If you have any questions or comments, email me at

Vegan Tofu Spinach Lasagna

1/2 to 1 pound lasagna noodles (DeBoles for vegan rice lasagna noodles)
20 ounces frozen chopped spinach, thawed and drained
1 package (16 ounces) firm tofu (not silken)
2 jars tomato sauce (Trader Joe’s tomato basil marinara is my fave for this)
1/4 cup non-dairy milk (I use plain soy)
1/2 teaspoon garlic powder
2 tablespoons lemon juice
2 tablespoons basil (I use dried)
1 teaspoon salt

Preheat oven to 350 degrees F.  If using cooked noodles, cook according to the package instructions.  Set aside.

Drain the thawed spinach and set aside.

Place tofu, milk, garlic powder, lemon juice, basil and salt in a blender and blend until smooth.  The tofu “ricotta” should be creamy but still have body and not be too smooth.  Transfer to a large-size bowl and add spinach.  Stir thoroughly.  Add more salt if needed.

Cover bottom of 9 x 13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles.  Follow with half of the tofu “ricotta” & spinach filling.  Then add another layer of tomato sauce, then another layer of noodles.  Add the rest of the tofu/spinach filling.  Add another layer of tomato sauce, followed by the final layer of noodles.  Then cover the top in tomato sauce.

Bake for 45 minutes until hot and bubbly.  The noodles should be tender, particularly in the middle of the dish.

Serves 8-10 people.

Bon appetit!

2 thoughts on “Meat-Free Monday Recipe: Tofu Spinach Lasagna

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