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Vegan Lasagna with Spinach and Homemade Nut Ricotta
This vegan lasagna will win you over with its rich texture and full-bodied flavor. The combination of creamy tofu ricotta, fresh spinach and aromatic tomato sauce creates an outstanding plant-based classic.
Prep time
30 min
Cook time
45 min
Total time
75 min
Servings
6
Recipe
For the nut and tofu "ricotta"
Nuts, cashew nuts, dry roasted, without salt added
150 gMORI-NU, Tofu, silken, firm
400 gNUTRITIONAL YEAST
2 tbspLemon juice, raw
1 tbspSpices, basil, dried
1 tspSalt, table, iodized
For the filling and layers
Pasta, dry, whole grain, spaghetti
12 leafTomato, roma
800 mlSpinach, baby
250 gCarrots, mature, raw
2 mediumSquash, summer, green, zucchini, includes skin, raw
1 largePer servingTotal
Calories:252.5 kcal1515.2 kcal
Protein:13.4 g80.6 g
Carbohydrates:18.4 g110.3 g
Fiber:3.7 g21.9 g
Water:243.6 ml1461.6 ml
Fat:14.3 g85.8 g
Micronutrients
Sugar:3.1 g18.7 g
Saturated fat:2.6 g15.5 g
Cholesterol:0 mg0 mg
Sodium:93 mg558.2 mg
Potassium:916.9 mg5501.5 mg
Calcium:99.8 mg598.6 mg
Iron:3.7 mg21.9 mg
Magnesium:141 mg845.7 mg
Zinc:2.2 mg13.3 mg
Phosphorus:233.7 mg1402.2 mg
Vitamin C:36.9 mg221.2 mg
Vitamin A:317.1 µg1902.6 µg
Vitamin D:0 µg0 µg
Vitamin B12:0 µg0 µg
Instructions
1
Blend the cashews, tofu, lemon juice, nutritional yeast and spices in a blender until smooth but still slightly grainy in texture (similar to ricotta).
2
In a pan, quickly sauté the spinach until wilted, drain it and squeeze out the excess water. Mix it into the prepared nut ricotta.
3
Heat the tomato sauce in a saucepan and add grated carrot for extra sweetness and texture.
4
Spread a layer of tomato sauce over the bottom of the baking dish. Place a layer of lasagna sheets on top.
5
Spread a layer of the spinach ricotta over the sheets, then top with a layer of sliced zucchini. Repeat the process until all the ingredients are used up. Generously top the final layer of pasta with the remaining sauce.
6
Cover the baking dish with aluminum foil and bake at 200°C for 25 minutes. Then remove the foil and bake for another 15–20 minutes, until the top turns golden brown. Let the lasagna rest for at least 10 minutes before slicing.
Nutritional benefits
Thanks to its high content of tofu and cashews, this meal provides complete plant-based protein and magnesium, which support muscle function.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.