Vegan Ricotta & Spinach Lasagna — Ingredients
- 12 lasagna noodles
- 2 cups vegan ricotta
- 5 oz (about 140 g) fresh spinach
- 3 cups marinara/tomato sauce
- 2 cups vegan mozzarella, shredded
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp dried basil
- Salt and black pepper, to taste
- ¼ cup fresh basil or parsley, optional
- 2 tbsp nutritional yeast, optional for extra cheesy flavor
Tip: If using frozen spinach, thaw and squeeze out as much water as possible before adding it.