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Main mealVegetarianVeganBalancedLegumesNuts & seeds€€€

Vegan Lasagna with Spinach and Homemade Nut Ricotta

Name: Vegan Lasagna with Spinach and Homemade Nut Ricotta
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 150 g Nuts, cashew nuts, dry roasted, without salt added; 400 g MORI-NU, Tofu, silken, firm; 2 tbsp NUTRITIONAL YEAST; 1 tbsp Lemon juice, raw; 1 tsp Spices, basil, dried; Salt, table, iodized; 12 leaf LASAGNA SHEETS; 800 ml Tomato, roma; 250 g Spinach, baby; 2 medium Carrots, mature, raw; 1 medium Squash, summer, green, zucchini, includes skin, raw

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 time30 min

Cook time45 min

Total time75 min

Servings6

Recipe

For the nut and tofu "ricotta"

Nuts, cashew nuts, dry roasted, without salt added150 gMORI-NU, Tofu, silken, firm400 gNUTRITIONAL YEAST2 tbspLemon juice, raw1 tbspSpices, basil, dried1 tspSalt, table, iodized

For the filling and layers

LASAGNA SHEETS12 leafTomato, roma800 mlSpinach, baby250 gCarrots, mature, raw2 mediumSquash, summer, green, zucchini, includes skin, raw1 medium

BlenderRectangular lasagna baking dishLarge panSaucepan for the sauce

Per servingTotal

Calories:372.1 kcal2232.4 kcal

Protein:17.8 g106.6 g

Carbohydrates:42.1 g252.8 g

Fiber:5.2 g31.3 g

Water:275.3 ml1651.6 ml

Fat:15 g90.2 g

Micronutrients

Sugar:3.1 g18.7 g

Saturated fat:2.6 g15.5 g

Cholesterol:13.2 mg79.2 mg

Sodium:103 mg618.2 mg

Potassium:992.2 mg5953.1 mg

Calcium:119.9 mg719.5 mg

Iron:4.2 mg25.2 mg

Magnesium:146 mg876.3 mg

Zinc:2.3 mg13.8 mg

Phosphorus:244.7 mg1468 mg

Vitamin C:41.9 mg251.2 mg

Vitamin A:317.1 µg1902.6 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Blend the cashews, tofu, lemon juice, nutritional yeast and spices in a blender until smooth but still slightly grainy in texture (similar to ricotta).
2In a pan, quickly sauté the spinach until wilted, drain it and squeeze out the excess water. Mix it into the prepared nut ricotta.
3Heat the tomato sauce in a saucepan and add grated carrot for extra sweetness and texture.
4Spread a layer of tomato sauce over the bottom of the baking dish. Place a layer of lasagna sheets on top.
5Spread 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.
6Cover 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.