Fresh Spinach Lasagna

This lasagna swaps every bit of dairy for plant-based alternatives and still delivers the layered, saucy satisfaction you want. Tofu stands in for ricotta, miso paste adds the fermented, savory depth that cheese would normally provide, and nutritional yeast sprinkled on top mimics Parmesan’s salty, umami quality.

Fresh spinach gets blanched for just one minute, chopped, and sautéed with green onions before mixing into the tofu filling. A pinch of nutmeg in the filling is classic. It bridges the spinach and the creamy tofu the same way it does in traditional spinach-ricotta lasagna.

The mushroom tomato sauce keeps things simple. Sautéed mushrooms stirred into bottled tomato sauce gives you earthy depth without spending hours on a from-scratch sauce.

Hanging the pasta over the edges and folding it back over the top layer seals in the filling and creates a neat, finished look when sliced.

Chef Tips

• Press the tofu before crumbling to remove excess water. Watery tofu makes the filling runny and the lasagna soggy.
• Blanch the spinach briefly. One minute is enough. Overcooked spinach turns slimy and loses its color.
• Let the lasagna rest 15 minutes after baking. This firms up the layers for cleaner slices.
• Use firm or extra-firm tofu for the filling. Silken tofu is too soft and won’t hold its shape between the layers.

Variations

• Cashew cream layer: Blend soaked cashews with garlic and lemon juice for a rich, creamy white sauce between layers.
• Zucchini noodles: Replace some pasta sheets with thinly sliced zucchini for a lighter, vegetable-heavy version.