Spinach Lasagna


Offering up a meatless version of a familiar dish is a great way to encourage friends and family to give meatless eating a try. And who doesn’t love lasagna? This version spotlights spinach and fresh herbs and uses a mixture of white beans, tofu and nutritional yeast rather than cheese. This recipe comes to us from Kathy Freston‘s The Book of Veganish.

Serves 4-6

  • 12 lasagna noodles
  • 1 (15.5-ounce) can white beans, drained and rinsed
  • 14 ounces firm tofu, drained
  • 1/2 cup nutritional yeast
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon fresh or dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Salt and ground black pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (28-ounce) jar marinara sauce
  • 1 cup shredded vegan cheese (optional)

Place the noodles in a shallow 9 x 13-inch baking dish and pour on enough boiling salted water to cover. Set aside while you make the filling. Preheat the oven to 350°F.

In a large bowl, combine the beans, tofu, nutritional yeast, parsley, basil, oregano, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mash with a potato masher until smooth and well combined. Add the spinach and mix well, then taste and adjust the seasoning, adding more salt if needed.

Drain the noodles and spread them in a single layer on a plate or a piece of plastic wrap. Spread a layer of the marinara sauce in the bottom of the baking dish and place 3 noodles on top of the sauce, overlapping them slightly. Spread half the filling mixture over the noodles, then top with 3 more noodles. Spread a thin layer of sauce on top and spread the remaining filling mixture over it. Top with the remaining 3 noodles and spread the remaining sauce over the noodles. Sprinkle the top with cheese (if using).

Cover with aluminum foil and bake until hot, 45 to 50 minutes. Let stand for 10 to 15 minutes before serving.

Reprinted from The Book of Veganish by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Kathy Freston and Rachel Cohn. Recipe by Robin Robertson.

This Recipe is Categorized In:

,

This Recipe's Ingredients:

, ,

Nutrition Information

Spinach Lasagna

Servings per Recipe: 6

Amount per Serving

Calories:  264

Calories from Fat:  48

Total Fat:  5g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  570mg

Potassium:  515mg

Carbohydrates:  41g

Dietary Fiber:  8g

Protein:  17g

Sugars:  7g

Vitamin A:  98%

Vitamin C:  37%

Calcium:  23%

Iron:  33%

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Recipe Unit Conversions