Making a vegan lasagna is no more difficult than making a regular lasagna. There is another vegan dairy free lasagna recipe on here from some time ago, but this one is different. Not only is this a lighter version but without compromising on taste, it is also made with spinach and pine nuts and a creamy ricotta-like sauce that is made from tofu but is sweet and tangy and taste like the real thing (you cannot taste the tofu…really!). Despite requiring three sauces to be made (the tomato sauce, the spinach sauce and the béchamel sauce) the overall difficulty is not hard, it just needs some planning. But that is not unlike any other lasagna! The béchamel is lovely and cheesy, very much like a regular cheese sauce thanks to the nutritional yeast…in fact you will not even miss the cheese because it is packed with flavour.
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Pin recipe Description
Vegan spinach lasagna, easy to make resembling ricotta, creamy, decadent, rich with a dairy free cheesy topping.
Ingredients
- 350 g dry lasagna sheets
- 1 large onion
- 4 cloves of garlic
- 3 tbsp pine nuts
- 4 tbsp olive oil
- 800 g frozen spinach
- 250 g firm tofu
- 750 ml oat milk
- ½ cup yeast flakes
- 1 tbsp sugar
- 1 tsp salt (to taste)
- 1 vegetable stock cube
- 50 g plant based butter (or oil)
- 50 g flour
- Pinch of nutmeg
- 1 lemon (juice)
- 400 g tinned tomatoes
- 12½ dry lasagna sheets
- 1 large onion
- 4 cloves of garlic
- 3 tbsp pine nuts
- 4 tbsp olive oil
- 28 oz frozen spinach
- 9 oz firm tofu
- 3 cups of oat milk
- ½ cup yeast flakes
- 1 tbsp sugar
- 1 tsp salt (to taste)
- 1 vegetable stock cube
- 1¾ oz plant based butter (or oil)
- 1¾ oz flour
- Pinch of nutmeg
- 1 lemon (juice)
- 13 oz tinned tomatoes
Instructions
- Place the spinach (already thawed) on a colander and squeeze as much liquid as possible out of it and collect in a bowl.
- Toast the pine nuts on a dry pan for a few minutes until aromatic and slightly toasted. Remove from the heat and set to one side
- Finely dice the onion and sweat in a pan with 4 tbsp of olive oil.
- When the onions are translucent add the finely diced garlic and cook for a few more minutes.
- When cooked pour half the cooked onion and garlic into another pan, with the tinned tomatoes and half a vegetable stock cube. Add 1½ cups of the water collected from the drained spinach, which will have plenty of flavour bring to a gentle simmer and let it reduce.
- Add the spinach to the first pan and allow to warm up, stirring occasionally.
- In the meantime add the tofu to a blender with the juice of a lemon, the sugar, salt, and 150 ml (½ cup + 2 tbsp) of oat milk. Blend until it is smooth.
- Add the blended mixture to the pan with the spinach. The mixture will be quite thick so you can add a bit more oat milk to the blender to swish out the rest.
- Give the pan a good stir, add a pinch of salt and when it has warmed through and mixed properly, add the pine nuts and set to one side.
- In another pan add the plant based butter and warm to a medium heat. Add the flour to make a roux and when cooked through after a few minutes of stirring add the rest of the oat milk, incorporating a little at a time, stirring with a whisk continuously to make a béchamel.
- When the béchamel is cooler, add a pinch of salt, grate some nutmeg, and add the yeast flakes. Stir these in until it is all incorporated and smooth. Set to one side.
- Preheat the oven to 200C (390F).
- In a 20 cm by 20 cm (8″ by 8″) bake tray add some of the tomato sauce and béchamel at the bottom, before adding the first layer of lasagna sheets. Add a layer of spinach mixture, another layer of pasta, alternating between layers of tomato sauce, pasta, and more spinach sauce.
- The final layer at the top should be the remaining béchamel sauce.
- Bake in the oven at 200C (390F) for 30 minutes.
- Once baked allow to cool for 10 or 15 minutes and serve.
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4.00 from 5 reviews
