Description
A creamy and comforting 12-layer vegan lasagna made with tender noodles, rich marinara, and a smooth spinach vegan ricotta that delivers big flavor in a fully plant-based dish.
Ingredients
12 lasagna noodles
2 cups vegan ricotta cheese
3 cups fresh spinach
2 cups marinara sauce
1 cup shredded vegan mozzarella
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
- Add spinach and cook just until wilted. Season with salt and pepper.
- Mix the cooked spinach with the vegan ricotta until well combined.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place 4 lasagna noodles over the sauce and spread half of the spinach ricotta mixture on top.
- Add another layer of marinara sauce, followed by 4 more noodles and the remaining ricotta mixture.
- Add another layer of sauce, top with the final 4 noodles, remaining marinara, and shredded vegan mozzarella.
- Bake for 25–30 minutes until bubbly and lightly golden on top.
- Let rest for 10 minutes before slicing and serving.
Notes
No-boil lasagna noodles can be used to save time.
Add mushrooms or zucchini for extra vegetables.
Use a thick marinara sauce to prevent excess moisture.
Flavors deepen and improve the next day.
Freeze after baking for easy future meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
