30 Minute



Vegan Spinach Lasagna

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Vegan Spinach Lasagna

Vegan Spinach Lasagna

A delicious and healthy vegan twist on classic lasagna.



20 min

Prep Time

50 min

Cook Time

1 hr 10 min

Total Time




Lasagna Noodles

Spinach Tofu Filling

Tomato Sauce

Cashew Cream



Spinach Tofu Filling
  1. If using frozen spinach, thaw and squeeze out excess water. If using fresh spinach, wilt down in a pan until cooked.
  2. Crumble tofu into a bowl and add cooked or thawed spinach, minced garlic, diced onion, nutritional yeast, salt, and black pepper.
  3. Mix well to combine and set aside while preparing the tomato sauce and cashew cream.
Tomato Sauce
  1. In a medium saucepan, heat tomato sauce and minced garlic over medium heat.
  2. Simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
Cashew Cream
  1. Soak cashews in hot water for at least 30 minutes.
  2. Drain cashews and place in a blender or food processor with water, nutritional yeast, minced garlic, lemon juice, and salt.
  3. Blend until smooth and creamy, scraping down the sides as needed.
  4. Transfer to a bowl and set aside.
  1. Preheat oven to 180°C.
  2. Spread a thin layer of tomato sauce on the bottom of a 8x8-inch baking dish.
  3. Place a single layer of lasagna noodles on top of the tomato sauce.
  4. Add a generous layer of the spinach tofu filling on top of the lasagna noodles.
  5. Pour some cashew cream on top of the spinach tofu filling.
  6. Add another layer of lasagna noodles on top of the cashew cream.
  7. Repeat the layers of tomato sauce, spinach tofu filling, and cashew cream until you have used up all the ingredients, ending with a layer of tomato sauce.
  8. Sprinkle vegan mozzarella cheese on top.
  9. Cover with foil and bake for 25-30 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes, or until the vegan mozzarella cheese is melted and bubbly.
  11. Let cool for a few minutes before serving.

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