Spinach Lasagna (Vegan and Very Healthy) Recipe

Name: Spinach Lasagna (Vegan and Very Healthy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb whole wheat lasagna noodles; 20 ounces frozen chopped spinach, thawed and drained; 28 ounces tofu (i prefer half soft and half firm, but you can do what you want); 1 tablespoon sugar; ⅓ cup soymilk (little less than 1/3 though); 1 teaspoon garlic powder (or less than 1); 2 tablespoons lemon juice; 3 teaspoons minced basil; 2 teaspoons salt; organic tomato sauce (meatless, I prefer Amy's)

Servings: persons

1
Preheat oven to 350F.
2
Cook and drain the noodles.
3
Place everything except the spinach in a food processor and blend until smooth.
4
Place in a bowl and stir in the spinach.
5
Cover the bottom of a baking dish with tomato sauce.
6
Cover it then with a layer of noodles (you might have to break some noodles apart).
7
Cover with desired amount of spinach/tofu mixture (make sure to leave some for another layer).
8
Repeat the last 3 steps until finished.
9
Cover in aluminum foil and bake for 25-30 minutes (I haven't quite gotten the baking time down yet, so you might want to tinker with the time a little).

5113

kcal

Calories

Fat

1019

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 lb whole wheat lasagna noodles, 20 ounces frozen chopped spinach, thawed and drained, 28 ounces tofu (i prefer half soft and half firm, but you can do what you want), 1 tablespoon sugar, and more.

Yes, Spinach Lasagna (Vegan and Very Healthy) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Lasagna (Vegan and Very Healthy)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions