Vegan Spinach Lasagne


"Our Christmas Eve tradition is lasagne. Over the years we have added spinach lasagne, as it was slightly healthier than the traditional meat version. As I've gone vegan, I wanted to be able to keep tradition while also being able to respect myself in the morning. :) My carnivore Dad liked it. :)"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Preheat over to 350
  2. Press your tofu to remove excess water. While you're doing this also thaw and drain your spinach. Get as much water out as possible. I usually place spinach in a clean dish towel and squeeze it.
  3. Cook your lasagne noodles according to package directions.
  4. In a food processor place your garlic, shallots, and basil leaves. Pulse a few times to chop. Add your pressed tofu (broken into pieces), nooch, oregano, olive oil, salt and pepper. Blend to combine.
  5. After you have blended the above, in a bowl mix together your tofu blend, 1/2 package of Daiya, and drained spinach.
  6. In a 9x13 pan, pour a small amount of your sauce. Top with a layer of noodles (3). Spread onto this 1/2 of your spinach mixture. Top spinach mixture with approximately 1 cup of sauce. Repeat the noodles, spinach mixture and sauce. Finish with one last layer of noodles, sauce, and top with Daiya. Use the Daiya to your liking. I prefer a light amount of Daiya myself.
  7. Bake in a 350 degree oven for 50 minutes covered with foil. Remove foil and cook an additional 10 minutes.
  8. Let sit for 15 minutes before serving.


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