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Vegan Lasagna with Tofu Ricotta

In this article you will find a vegan lasagna with tofu ricotta recipe that you’ll want to make every single week! Kid and guest approved. And, a lot easier to make than you might think!

If you have ever looked up veggie lasagna, there are tons of options!

Some will be completely loaded with veggies beyond belief, some even use sweet potato in them!

But, what if you have picky eaters?

You know, those kids who cringe when they see a veggie and will only eat them if 100% hidden?

Yep, I have one of those kids….

And, with how much of a health nut I am, she knows she’s eating her veggies, she just prefers not to know how, or how much. I think she trusts me, lol!

This recipe of vegan lasagna recipe actually doesn’t have a lot of veggies in it, but it does have fresh garlic and spinach in it. You can add as much spinach as you’d like, too!

My picky eater doesn’t even realize she’s eating veggies because the spinach is chopped up so much that it just looks like another herb mixed in like the oregano!

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How to Make This Vegan Spinach Lasagna

Start by preheating the oven to 350°F.

Then get everything you’ll need out. This includes:

all the ingredients
A pot and strainer for the noodles
a pan for the spinach
a bowl for the tofu spinach ricotta
a small pot for boiling cashews (unless you like soaking them overnight, but I never do that)
your food processor
a 9×13 inch baking dish

If you have kids, this is a great recipe to have them help with, as there are so many different parts to it.

I’ll usually start with getting water on the stove to boil for the noodles.

Then boil the cashews and let them cool.

While I wait for the water for the noodles to boil and for the cashews to cool; I’ll throw the frozen chopped spinach on a pan on the stove and have my oldest daughter, the picky eater, cook those til done. See, she knows that spinach is in the lasagna, and she still eats it!

By then, I add the noodles to the boil water on the stove.

After that I’ll place all the ingredients for the cashew cream into the food processor, and allow to cool further.

Then I’ll drain and squeeze out any liquid from the tofu, place it in a bowl, and let my four year old mash it up with a fork. Kids come in handy!

The Vegan Ricotta

Once the cashews are cool in the food processor, I process all the ingredients for the tofu ricotta.

That usually gives my daughters enough time to finish cooking the spinach til warm and wilted, and mashing up the tofu.

Then we mix the tofu, cashew cream, spinach and other tofu ricotta ingredients together til well combined.

Putting The Whole WFPB Lasagna Together

Once everything is ready to go, we add a thin layer of sauce at the bottom of the 9×13 inch dish.

Add a layer of lasagna noodles, for the kind I get, it’s three long noodles.

Then a layer of tofu ricotta.

Another layer of noodles.

A layer of sauce.

Layer of ricotta

Another layer of noodles.

A layer of sauce.

Another layer of ricotta.

A final layer of noodles.

Top it off with some more sauce.

Then cover with foil and bake for about 45 minutes.

Let cool, cut, and enjoy!

Recipe Notes

*Feel free to use more or less sauce, based on your own preference.

**Use more or less spinach as preferred.

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Vegan Lasagna with Tofu Ricotta

Vegan Lasagna with Tofu Ricotta

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