Vegan Ricotta & Spinach Lasagna Ingredients

For the vegan ricotta

  • 2 cups firm tofu, pressed
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1–2 tbsp plant-based milk, as needed

For the spinach filling

  • 5 oz (140 g) fresh spinach, or about 1½ cups frozen spinach, thawed and squeezed dry
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the lasagna

  • 9–12 lasagna noodles, preferably vegan
  • 4 cups marinara or tomato pasta sauce
  • 1½–2 cups shredded vegan mozzarella
  • Fresh basil or parsley, optional

Tip: Check the lasagna noodle and vegan cheese labels, since some brands contain eggs or dairy.