Vegan Spinach Lasagna Recipe | Yummly
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Vegan Spinach Lasagna

Dionia: "So good thank you. I use fresh spinach and I’m co…" Read More
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A rich, creamy, and savory blend of tofu, nutritional yeast, and Italian seasoning stands in for the traditional ricotta cheese in this hearty layered lasagna noodle dish. The recipe is a Yummly original created by Sara Mellas.


  • nonstick cooking spray
  • 2 pounds firm tofu (drained)
  • 3 tablespoons olive oil
  • 1/2 lemon (juiced)
  • 1/3 cup nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 1 box no boil lasagna (1 box is 12 oz., egg-free)
  • 4 cups marinara sauce (4 cups is about 36 oz.)
  • 1 package frozen spinach (10 oz., thawed and well drained)
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    NutritionView More

    Sodium29% DV700mg
    Fat25% DV16g
    Protein39% DV20g
    Carbs8% DV23g
    Fiber32% DV8g
    Calories290Calories from Fat140
    Total Fat16g25%
    Saturated Fat2.5g13%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate23g8%
    Dietary Fiber8g32%
    Vitamin A90%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Dionia 5 days ago
    So good thank you. I use fresh spinach and I’m cooking it again tonight
    Michelle Murray 13 days ago
    Surprisingly Delicious! With all of the work to prepare a lasagna, I was skeptical of trying a tofu ricotta, but this recipe turned out great. After tasting the filling, I added an additional 1/2 tsp of garlic powder and 1 tsp of onion powder. The whole family loved it!
    DL_Mason 15 days ago
    Excellent meal. Added a little more seasoning, but for the most part, stuck to the script. Simple and easy to follow directions.
    Sean McKenna a month ago
    Delicious. You don’t need a food processor
    Kelly E. a month ago
    It was perfect!!! My vegan family members loved it. I ate it, as well. Would absolutely recommend this for anyone & everyone. It is delicious. Thank you so much for sharing. 🥳
    Arlie a month ago
    Yummy and easy to make!
    Tierra Farmer a month ago
    I made my own sauce but I think it turned out great 👍🏾
    Victoria 2 months ago
    needed more sauce and salt and not really sure why we take the lid off and cooking for 10more mins. it just dried everything out
    Summer Tuller 2 months ago
    halved the recipe but kept the full amount of nutritional yeast. it was great, will make again
    Julian Julian 2 months ago
    left it for 45 minutes and it burned. i think we should add more ingredient there 🤔 :))
    lenny 3 months ago
    So healthy it wasn’t very filling, made me feel light and agile after eating. Was very simple to make, only reason I didn’t give five stars was because I am a biased meat eater - hehe ☺️
    Justin 3 months ago
    I’m so impressed with this recipe. Delicious
    Nigel Keelson-Anfu 4 months ago
    Lovely, will definitely make this again.
    Brandon 5 months ago
    Great estimated times. Great balance of flavors and easy to make. We used fresh spinach and it turned out awesomely. My vegan fiancé ate a bunch of it and she doesn’t eat a lot in one sitting! Did sub and can’t think of anything we would change.
    Georges Chérif 5 months ago
    it was tasty but has to take care of the oven's heat
    Winkler 5 months ago
    very good! I found it harder to spread and distribute the items onto the lasagna by their methods then just using my hands, which i suggest!
    Ricardo Paba 5 months ago
    Wow! Did not expect it to be that good.
    Orly 6 months ago
    Amazing recipe, I'm never going back to cheesy lasagna again. I added roasted eggplant, zucchini, and mushrooms and it was incredible. Also highly recommend making your own marinara sauce.
    Adi 6 months ago
    Very very good! Will try it again!
    Mary 7 months ago
    It was amazing! Mpst definitely will have it again!
    Jill Chapman 7 months ago
    Great recipe. I added some mushrooms and vegan cheese on top for the last 10 min
    josh 7 months ago
    it was awsome. better then regular lasagna in my opinion. ima edit the recipe around now that i know
    Stephanie Bush 8 months ago
    Sooo good! Added more Italian seasoning but I think I’ll use regular lasagna noodles next time
    Shauna Kaczmarczyk 9 months ago
    Best vegan lasagna I’ve found so far!! I add ground portabellas to the sauce for a “meaty” consistency and some zucchini just because I like it.
    Erika Bileviciute 9 months ago
    It turned out delicious! The best vegan lasagna!
    Karen M Sales 9 months ago
    It turned out great. Since the store was out of tofu, I just used vegan ricotta cheese and I added the vegan meat grillers to make it a cheesy meat lasagna. Will definitely make again.
    kitty martinez 10 months ago
    Its supper tastyy and easy to make using the app
    aaron gould a year ago
    I made 10 servings of it per the directions. The ricotta tofu cheese is amazing. I rather have this cheese than actual ricotta. I added 1 more tsp of salt than the tsp that it recommended. I also added more italian seasoning than recommended. You will need to push to strain the water out of the frozen spinach since it holds so much water. I lightly sprinkled the top of my lasagna with mozzerela cheese which really wasnt at all neccessary for how much flavor this lasagna has. Will make again!
    Adriana I. a year ago
    So yummy! I added mushrooms but there’s so much room to play with this delicious lasagna. First time cooking with tofu
    Bryan Reese a year ago
    This was amazing. Tasted just like normal lasagna. Didn’t miss a thing!