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Vegan Spinach Lasagna

vegan spinach lasagna with tofu and a thick creamy béchamel topping arranged on a white plate
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5 from 1 review

A comforting vegan spinach lasagna with creamy layers and a decadent dairy-free béchamel topping – a true classic that everyone loves.

Ingredients

For the tomato sauce:

  • 1 tablespoon olive oil
  • 1/2 big or 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons oregano, dried
  • 1 teaspoon thyme, dried
  • 1/2 cup dry red wine
  • 1 14 oz. can of diced tomatoes and their juices
  • 1/2 cup vegetable broth
  • 250 g tomato passata (sieved tomatoes)
  • 1.5 teaspoons salt, pepper to taste

For the tofu-spinach mixture:

  • 2 blocks tofu, natural
  • 2 tablespoons olive oil or more as needed
  • 500 g fresh spinach, chopped
  • 1/4 teaspoon rosemary, dried
  • 1 teaspoon salt
  • pepper to taste

For the béchamel sauce:

  • 3 tablespoons vegan butter
  • 1.5 tablespoons spelt or all-purpose flour
  • 200 ml vegan cream
  • 1 teaspoon salt

plus lasagna sheets as needed (I used about 8)

Instructions

  1. Pre-heat the oven to 180°C / 350° F. Lightly grease a casserole dish (this recipe will fit in any normal-sized dish, so no need for exact measurements).
  2. For the tofu-spinach mixture: Pre-heat a cast-iron skillet or other frying pan on medium heat. Add the olive oil and crumble the tofu into the skillet. Fry for 15 to 20 minutes, or until the tofu is lightly browned.
  3. Meanwhile, wash and chop your spinach so it’s ready. When the tofu is browned, add the spinach in batches. I will look like way too much, but trust me on this – the spinach will shrink so quickly you won’t know what happened. Add pepper, rosemary, and salt. Stir on low heat until all the spinach leaves have wilted.
  4. For the sauce: Heat a small/medium sauce pan on low to medium heat. Add the olive oil and the diced onion. Cook for about 5 minutes, until the onion is translucent. Add the garlic, oregano, thyme, and tomato paste, and mix well. After about 30 seconds, add the red wine. Next, it’s go time for the tomato passata, diced tomatoes and their juices, vegetable broth, salt, and pepper.
  5. For the béchamel sauce: In another small pot, melt the vegan butter on medium/low heat. When it’s melted, mix in the flour. Let simmer for a minute or two, stirring often. Lastly, add the vegan cream and salt.
  6. Now we’re ready to assemble! Start with a thin layer of tomato sauce before adding lasagna sheets, careful they don’t overlap. Next, add some of the tofu and spinach mixture, then a little bit of béchamel sauce (not too much, or you won’t have enough for the topping), and tomato sauce again. Repeat until everything is in the casserole dish, ending with some sheets of lasagna, tomato sauce, and the rest of the béchamel sauce.
  7. Bake for 30 minutes. Enjoy!

Find it online: https://vegannomnom.com/vegan-spinach-lasagna/