About the Recipe
This Spinach Lasagna is a wholesome, plant-based take on a classic comfort dish that’s loved by the whole family. Layers of tender no-boil brown rice noodles are combined with creamy tofu, fresh spinach, garlic, and a flavorful oil-free marinara sauce, finished with a hint of oregano and salsa for extra depth. Easy to assemble yet impressive in flavor, this lasagna is perfect for cozy weeknight dinners or special gatherings, offering a satisfying, nutritious, and entirely vegan twist on an Italian favorite.
Ingredients
8 cups (3 25-oz jars) oil-free Marinara sauce
1/4 cup salsa
1 14-oz extra firm tofu, water-packed
1 10-oz bag (about 5 cups) fresh spinach
4-6 cloves garlic
1 Tbsp dried oregano
15 no-boil brown rice lasagna noodles
Preparation
Preheat the oven to 350 ºF. Prepare a 9×13-inch baking dish. Set aside.
Pour the marinara sauce and the salsa into a large bowl, mix, set aside.
Put the tofu, spinach, oregano, and garlic into a blender and blend until smooth. Set aside.
Spread 1/4 of the tomato sauce over the bottom of a 9×13-inch baking dish.
Place the first layer of the lasagna noodles (four horizontally, one across) over the sauce.
Spread ½ of the spinach filling on top of the noodles and cover with the second quarter of the tomato sauce.
Add another layer of noodles, the rest of the spinach mixture, and another quarter of the tomato sauce.
Top with another layer of noodles and the rest of the sauce, making sure all the noodles are covered.
Cover with parchment paper, then with aluminum foil, sealing the edges of the baking dish.
Bake for 60 minutes. Let rest for at least 15 minutes before serving.
Notes: Eat right away or store in airtight containers in the fridge or freeze for up to 3 months.
No animals were harmed during the creation of this recipe!
