Vegan Spinach Lasagna (Low Fat) - My Vegan Cookbook

Vegan Spinach Lasagna (Low Fat)

  • COOK
    45 Mins
  • PREP
    15 Mins
    60 Mins

You will not miss the cheese in this vegan version of the classic Lasagna. Blended blanched almonds and tofu create a creamy, ricotta cheese like filling.

Original Release Date: November 8, 2008

Nutritional Facts
Servings 9Serving Size 3 X 4 inch peice




    Tomato Sauce Ingredients

  • 1/2 Tablespoon Extra Virgin Olive Oil
  • 1/2 Medium Onion
  • 2 Cloves Garlic, Minced
  • 3 8oz.Cans Tomato Sauce
  • 1 6oz.Can Tomato Paste
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Marjarom
  • 1 Tablespoon Sugar
  • 1/2 Teaspoon Salt

  • Creamy Spinach Sauce Ingredients

  • 1/2 Cup Blanched Slivered Almonds
  • 1/2 Cup Soy or Rice Milk
  • 1/2 Tablespoon Canola Oil
  • 1 Tablespoon Red Wine Vinegar
  • 1/2 Lemon, Juice
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Onion Powder
  • Dash Black Pepper
  • 2/3 14oz. Block Firm Tofu
  • 1 Tablespoon Grated Onion, Well Drained
  • 1 1/2 Cups Frozen Spinach, Cooked & Well Drained

  • 8oz. Box Hodgson Mill's Organic Whole Grain Lasagna Pasta, Cooked

  • 1/4 Cup Nutritional Yeast Flakes (for topping)


Start by sweating the onions and garlic with the olive oil in a sauce pan on medium heat. Pour in tomato sauce and paste, oregano, basil, marjoram, sugar and salt. Let simmer on low-med heat for about 25 minutes. A word of warning, this sauce makes a bit more than you will need, so don't try and add all the sauce if you see that it's not going to take it all. Or else you'll wind up with soupy lasagna.

Now for the creamy spinach filling. Squeeze water from tofu and place into mixing bowl and crumble with a fork. The key is to make this look like ricotta cheese. Place almonds, soy milk, canola oil, red wine vinegar, lemon juice, sugar, salt, onion powder and pepper into a blender and blend until smooth. If you have a handheld submersible blender; it makes this job so much easier. Now place the almond mixture, onion and spinach into the bowl of tofu and mix well.

In a large pan, boil lasagna noodles until almost tender or just before they become al dente.

Preheat oven to 350 degrees.

In a 9 X 13 glass casserole dish, sprayed with non-stick spray, start layering with the tomato sauce at the bottom to prevent sticking. Then a noodle layer, then a creamy spinach layer with tomato sauce on top of that. Repeat until you have enough noodles left to make one last top layer with just sauce on the top and finishing it off by sprinkling the yeast flakes on the top.

Bake uncovered until it becomes bubbly hot.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.