Vegan Ricotta Spinach Lasagna

 

This isn’t just a plant-based substitute—it’s lasagna, reimagined: tender no-boil noodles layered with a luxuriously creamy, garlicky cashew-tofu ricotta, vibrant sautéed spinach, and a rich tomato-kissed marinara, all baked to golden perfection. Inspired by Italian tradition but rooted in modern compassion, it’s the kind of dish that silences skeptics and wins over vegetarians and omnivores alike. No dairy. No compromise. Just deep, savory layers of comfort that taste like love.

Why You’ll Love This Recipe

The “ricotta” is the star—silky, tangy, and rich from lemon, nutritional yeast, and soaked cashews—while the spinach adds freshness and earthy depth. Using no-boil noodles cuts prep time in half, and the ricotta mixture holds beautifully (no watery layers!). Best of all? It’s naturally gluten-free adaptable and packed with plant-powered protein.

Perfect for:

Sunday suppers, holiday gatherings, meal prep, or anytime you crave hearty, wholesome comfort.

Ingredients

Serves 8

Vegan Ricotta

14 oz (400 g) firm or extra-firm tofu, pressed 20 min

½ cup (75 g) raw cashews, soaked in hot water 15 min, drained

¼ cup (60 ml) unsweetened plant milk (almond or oat)

3 Tbsp nutritional yeast (for cheesy umami)

2 Tbsp extra-virgin olive oil

2 Tbsp fresh lemon juice

2 garlic cloves, minced

1 tsp fine sea salt

½ tsp freshly ground black pepper

¼ cup fresh basil, chopped (folded in after blending)

Spinach Filling

1 Tbsp olive oil

2 garlic cloves, minced

10 oz (280 g) fresh spinach, roughly chopped

¼ tsp salt

Pinch black pepper

Assembly

12 no-boil lasagna noodles (Barilla or gluten-free Jovial)

3½ cups (840 ml) good-quality marinara sauce (Rao’s or homemade)

Optional: ½ cup vegan mozzarella shreds (Miyoko’s or Violife), for topping

Step-by-Step Instructions

1. Prep & Preheat

Position oven rack in center. Preheat to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with olive oil.

2. Make the Ricotta

In a food processor, combine drained tofu, soaked cashews, plant milk, nutritional yeast, olive oil, lemon juice, garlic, salt, and pepper.

Process 2–3 minutes—scraping sides twice—until silky-smooth and ricotta-like.

Transfer to a bowl; gently fold in fresh basil.

3. Sauté the Spinach

Heat 1 Tbsp olive oil in a skillet over medium. Add garlic; cook 30 sec—until fragrant.

Add spinach in batches; cook 3–4 minutes—until wilted and moisture evaporates.

Season with salt and pepper. Cool 10 minutes.

Fold spinach into ricotta mixture.

4. Assemble the Lasagna

Layer 1: Spread ¾ cup marinara in dish.

Layer 2: 4 noodles (slightly overlapping).

Layer 3: ⅓ ricotta-spinach mixture.

Layer 4: ¾ cup marinara.

Repeat two more times (noodles → ricotta → sauce).

Top layer: 4 noodles, remaining sauce, and optional vegan cheese.

5. Bake to Golden Perfection

Cover tightly with foil. Bake 30 minutes.

Uncover. Bake 15–20 minutes more—until edges bubble and top is golden.

Rest 20 minutes (critical for clean slices).

Tips for Perfect Gravy

✅ Press tofu well—wrap in towel, weigh down with a skillet.

✅ Soak cashews—ensures ultra-smooth texture (no gritty bits).

✅ Cool spinach—prevents watery layers.

✅ Rest before cutting—lets layers set.

(Note: This lasagna is intentionally un-sauced—but for extra richness, stir 1 Tbsp miso paste into the ricotta.)

Serving Suggestions

With a crisp arugula salad (lemon vinaigrette)

Garlicky sautéed mushrooms on the side

Paired with a bold Chianti or dry Lambrusco

Storage & Make-Ahead Tips

Refrigerate unbaked up to 24 hours—add 5 min to bake time.

Freeze baked or unbaked up to 3 months—thaw overnight, bake as directed.

Pro tip: Slice and freeze individual portions for easy weeknight meals.

Frequently Asked Questions

No cashews?

Sub ½ cup sunflower seeds (soaked) + 1 Tbsp tahini.

Can I use frozen spinach?

Yes—thaw, squeeze very dry, and sauté to remove moisture.

Make it nut-free?

Omit cashews; use ½ cup silken tofu + 2 Tbsp sunflower seed butter.

Allergy Information

Contains: Soy (in tofu—check label).

Nut-free option: See above.

Gluten-free: Use GF noodles.

Nutrition Facts

(Per serving)

Calories: 420 | Protein: 18g | Fat: 18g (sat 3g) | Carbs: 48g | Fiber: 6g | Sugar: 8g | Sodium: 720mg

There’s profound joy in reimagining tradition—not to erase it, but to expand it. As you lift that first forkful—creamy ricotta, tender noodles, vibrant spinach, rich tomato—you’ll taste more than ingredients.

You’ll taste intention.

You’ll taste care.

You’ll taste the kind of comfort that doesn’t just fill the belly—

it fills the soul.

So bake it generously. Serve it warmly. And savor the quiet revolution happening, one delicious, compassionate bite at a time.