vegetables
vegan
baked
everyday
main course
creamy
Italian
all seasons
Hot
Spinach Vegan Lasagna
Difficulty
medium
Time
1h 30m
Price Category
average
Calories
Medium
This creamy and flavorful spinach vegan lasagna is the perfect choice when you crave something hearty and healthy. The layered pasta, rich tomato sauce, creamy vegan béchamel, and homemade lemon-herb vegan ricotta all contribute to making this dish an unforgettable experience. It's ideal for family dinners or gatherings with friends, and it's guaranteed to be a favorite for everyone, even those who aren't vegan.
ingredients
Steps
Ricotta & Spinach
Soak cashews in hot water for 30 minutes, then drain. Blend cashews with tofu, nutritional yeast, lemon juice, 1 tbsp olive oil, salt, and pepper until creamy. In a pan, sauté chopped onion and garlic in 1 tbsp olive oil, then add spinach and cook until wilted. Season with salt and pepper, then set aside.
Béchamel Sauce
In a saucepan, melt vegan butter or 2 tbsp olive oil over medium heat. Add flour and stir for 1-2 minutes until lightly golden. Gradually whisk in plant-based milk, stirring continuously, and cook until thickened. Season with salt, pepper, and nutmeg.
Assemble Lasagna
Preheat oven to 190°C (375°F). Spread a thin layer of tomato sauce on the bottom of a large baking dish. Place a layer of lasagna sheets, then half of the spinach filling, half of the vegan ricotta, and a layer of béchamel sauce. Repeat the layering: pasta, tomato sauce, spinach, ricotta, béchamel. Finish with a layer of pasta, the remaining tomato sauce, and béchamel sauce. Optionally, sprinkle with vegan shredded cheese.
Bake & Rest
Cover with a lid or aluminum foil and bake for 25 minutes. Then remove the lid/foil and bake for another 15-20 minutes, or until the top is golden brown and the pasta is tender. Remove from the oven and let it rest for 10-15 minutes before slicing.
Extra Tips
► Soak the cashews in hot water for at least 30 minutes, or in cold water overnight, for a creamier ricotta.
► If you don't have fresh spinach, you can use frozen, but make sure to squeeze out all the excess water before adding it to the filling.
► Let the lasagna rest for 10-15 minutes after baking before slicing, this helps it set and makes for cleaner servings.
Nutrition
| Per 100g | Per Serving 250g / 8.8 oz | |
|---|---|---|
| Calories | 180 kcal | 450 kcal |
| Protein | 8g | 20g |
| Fat | 9g | 22g |
| Carbohydrate | 18g | 45g |
| Fiber | 3g | 7g |
| Sugar | 4g | 10g |