Being Italian, of course one of the first dishes I had to learn make vegan was lasagna!! My dad taught me to make a delicious vegan version of his famous “gravy” (that is what Italians call spaghetti sauce) so all I really needed was a delicious lasagna to add it to. This recipe is perfect for me since it calls for no vegan cheese substitutes (the typical packaged ones at least), and it has spinach in it, one of my favorite vegetables. I have served this to vegans and non-vegans and everyone has loved it!
Servings: 8 to 10
- 1/2 to 1 pound lasagna noodles
- 2 packages, 10 oz, each, frozen, chopped spinach, thawed and drained
- 1 package, 16 oz firm tofu (not silken)
- 1 tablespoon granulated sugar (optional)
- 1/4 cup nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
- 1/2 teaspoon garlic powder or 2 peeled garlic cloves
- Juice from 1/2 lemon (about 2 tbsp)
- 2 tablespoons minced fresh basil (about 20 leaves)
- 1 teaspoon salt (or to taste)
- 4 to 6 cups prepared tomato sauce of your choice
Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions or use “no-boil” lasagna noodles. Drain and set aside.
Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)
Place tofu, sugar (if using), milk, garlic (powder), lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu “ricotta” should be creamy but still have body.
Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.
Cover bottom of 9 x 13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.
Recipe and photo courtesy of The Daily Green.