Jackie Sobon
Cheesy Vegan Spinach Lasagna With Parmesan, Ricotta, and Mozzarella
This three-cheese layered dish is a quintessential slice of Italian comfort.
November 19, 2024
Using vegan parmesan, ricotta, and mozzarella, NYC Vegan: Iconic Recipes for a Taste of the Big Apple shows us how to get this gooey, cheesy deliciousness right in our very own kitchen.
What you need:
1 tablespoon salt
12 lasagna noodles
1 tablespoon olive oil
1 medium onion, cut into ¼-inch pieces
1 clove garlic, minced
1 pound fresh spinach, rinsed
3 cups marinara sauce
3½ cups vegan ricotta
½ cup shredded vegan mozzarella cheese
¼ cup vegan parmesan
What you do:
- Lightly oil baking sheet and set aside. Into a large pot of boiling water, add salt and lasagna noodles and cook 6 minutes. Drain noodles and arrange individually on baking sheet.
- In a large skillet, warm oil. Add onion and sauté 5 minutes, then add garlic and cook for 30 seconds. Add spinach in batches until wilted. Drain and set aside.
- Preheat oven to 400 degrees. In a lightly oiled baking dish, spread ¾ cup tomato sauce, then add 3 lasagna noodles. Spread ⅓ ricotta over noodles and add ⅓ of spinach mixture. Sprinkle 2 tablespoons mozzarella over mixture, then add 1 tablespoon of parmesan. Repeat two more times. Top last layer of noodles with remaining sauce, mozzarella, and parmesan.
- Cover pan with aluminum foil and bake 35 minutes. Remove foil and cook 10 more minutes. Serve warm.
For more plant-based recipes like this, read
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