There’s something comforting and utterly satisfying about a bubbling, layered lasagna fresh from the oven. This Vegan Spinach Lasagna (Tofu Ricotta) brings together a rich tomato sauce, a creamy tofu-cashew ricotta, tender spinach, and sheets of pasta for a family-friendly main that’s both simple and soulful. It’s the kind of dish you’ll make when you want a cozy dinner that still feels a little special — perfect for weeknights or for feeding a crowd.

Why this version works

This Vegan Spinach Lasagna (Tofu Ricotta) balances bright tomato flavors with a gentle, cheesy tofu ricotta made from cashews, dairy-free milk, and nutritional yeast. The ricotta is flavoured with garlic and a touch of nutmeg, which gives a warm, subtle depth. The tomato sauce is straightforward and herb-forward, allowing the spinach and tofu ricotta to shine. There’s a dairy-free white sauce included to add richness and creaminess between the layers, and a sprinkle of dairy-free cheese or extra nutritional yeast on top gives a lightly caramelized finish.

Ingredients

1 Onion (medium), finely chopped
2 cloves Garlic, minced
14 oz Chopped tomatoes (1 can)
5 oz Sieved tomato puree aka Tomato sauce
1 tsp Sweet paprika powder
2 tsp Oregano
2 tsp Basil
Salt and Pepper to taste
½ cup Cashew, soaked if not using pre-roasted
½ cup Dairy-free milk (homemade cashew milk)
1 clove Garlic, minced (for the tofu ricotta)
1 Tbsp Nutritional yeast
½ tsp Nutmeg, optional
Salt and Pepper to taste (for the tofu ricotta)
1 Vegan white sauce (from above)
4 oz Fresh spinach leaves
10 oz Firm tofu, pressed and drained
6 Lasagna pasta sheets
7 oz Dairy-free cheese or vegan parmesan or more nutritional yeast

Equipment

Large skillet or saucepan
Food processor or blender
Mixing bowls
9×9-inch or similar baking dish
Wooden spoon or spatula
Oven

Prep tips before you start

Press the tofu well to remove excess liquid — wrap it in a clean towel and place a heavy skillet on top for 10–15 minutes.
If your cashews are raw and not pre-soaked, soak them in hot water for 15–20 minutes, then drain. This ensures a smooth ricotta texture.
Preheat your oven to 375°F (190°C) so it’s ready when you assemble the lasagna.
If your lasagna sheets require pre-boiling according to package instructions, prepare them now; otherwise, use no-boil lasagna sheets if you prefer.

Step-by-step directions

Below are clear, ordered steps to make this Vegan Spinach Lasagna (Tofu Ricotta). Follow them closely for the best texture and flavor. Quantities are exactly as listed above.

Make the tomato sauce: Heat a tablespoon of olive oil (or a neutral oil) in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5–7 minutes. Stir in the 2 cloves of minced garlic and cook for 30–60 seconds until fragrant.
Add the 14 oz chopped tomatoes (1 can) and the 5 oz sieved tomato puree to the skillet. Stir to combine, then add 1 tsp sweet paprika powder, 2 tsp oregano, and 2 tsp basil. Season with salt and pepper to taste. Bring the sauce to a gentle simmer and let it cook for 10–12 minutes, stirring occasionally so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning as needed.
Prepare the tofu ricotta base: While the tomato sauce simmers, combine ½ cup cashews (soaked and drained if raw), ½ cup dairy-free milk (homemade cashew milk for the creamiest result), and 1 clove garlic (minced) in a food processor or high-speed blender. Add 1 Tbsp nutritional yeast, ½ tsp nutmeg if using, and a pinch of salt and pepper.
Pulse or blend until the cashew mixture is smooth and creamy. Scrape down the sides as needed. The texture should be similar to thick ricotta; if it’s too thick, add a tablespoon or two more dairy-free milk until you reach a spreadable consistency.
Add tofu and spinach: Crumble the pressed 10 oz firm tofu into a mixing bowl. Fold in the creamy cashew mixture from step 4 so the tofu is evenly coated. Add the 4 oz fresh spinach leaves — if the spinach is bulky, roughly chop or tear it and gently mix so it distributes throughout the tofu ricotta.
Taste and adjust this tofu ricotta mixture with additional salt, pepper, or nutritional yeast if you prefer a cheesier flavor. Set this filling aside.
Assemble the lasagna: Spoon a thin layer of the tomato sauce you made in steps 1–2 into the bottom of your baking dish (just enough to coat the base and prevent sticking). Lay down the first of the 6 lasagna pasta sheets.
Spread about one-third of the tofu-spinach ricotta mixture evenly over the pasta sheet. Drizzle or spoon a little of the tomato sauce over the ricotta, then add a light layer of the vegan white sauce. Repeat the layering process: another pasta sheet, another third of the tofu ricotta, more tomato sauce and white sauce, and so on until you have used all six pasta sheets and most of the fillings. Finish with a final layer of tomato sauce and the remaining vegan white sauce on top.
Sprinkle the top evenly with 7 oz dairy-free cheese or vegan parmesan, or add extra nutritional yeast if you prefer. This creates a golden, slightly crispy top as the lasagna bakes.
Bake: Place the assembled lasagna in the preheated oven and bake at 375°F (190°C) for 25–35 minutes, until the top is bubbling and lightly browned. If your lasagna sheets were not pre-cooked, you may need an extra 5–10 minutes and may want to cover the dish with foil for the first part of baking to ensure even cooking.
Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This resting time helps the layers settle and makes serving cleaner slices.

Serving suggestions

Serve slices hot with a crisp green salad, marinated olives, or roasted vegetables. A simple vinaigrette on the salad will cut through the richness of the lasagna nicely. Leftovers reheat well — warm individual pieces in the oven or microwave until heated through.

Notes and substitutions

If you can’t find firm tofu, extra-firm works fine; just press well to remove as much water as possible.
For nut-free variation: replace cashews with sunflower seeds that have been soaked and drained; blend the same way for a creamy texture.
If you don’t have sieved tomato puree, use an equivalent amount of passata or a smooth tomato sauce.
The nutmeg is optional but recommended — a tiny pinch elevates the ricotta flavor without making it taste “spiced.”
Use more or less dairy-free cheese on top depending on how golden and cheesy you like the finish.

Make-ahead and storage

This Vegan Spinach Lasagna (Tofu Ricotta) is a great make-ahead meal. Assemble the lasagna up to the point before baking, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to eat, bake straight from the fridge, adding a few extra minutes to the baking time. Cooked leftovers keep well in the refrigerator for 3–4 days. Freeze portions for up to 2 months; thaw in the refrigerator overnight before reheating.

Flavor tips

For a brighter tomato sauce, add a splash of balsamic vinegar or a teaspoon of sugar if the tomatoes taste too acidic.
Fresh basil folded into the tofu ricotta at the end will give a lovely herbaceous lift.
For a smokier edge, stir a little smoked paprika into the tomato sauce along with the sweet paprika.

Nutritional pointers

This recipe is plant-based, protein-rich thanks to tofu and cashews, and provides iron and vitamins from fresh spinach. Using homemade cashew milk and a modest amount of dairy-free cheese keeps it lighter than traditional lasagna while still satisfying the craving for a creamy, comforting pasta bake.

Final thoughts

This Vegan Spinach Lasagna (Tofu Ricotta) is an accessible, cozy dish that hits all the notes you want from a lasagna — layered textures, creamy filling, and a comforting savory sauce — without dairy. It’s easy to scale up for company or make into meal-sized portions for the freezer. Once you’ve made it a couple of times you’ll find little personal tweaks to make it yours, but the core of the recipe is reliable and delicious.

Enjoy the process of making this lasagna and the warm, fragrant reward at the end. Happy cooking!

Vegan Spinach Lasagna (Tofu Ricotta)

A comforting layered vegan lasagna featuring a tofu-cashew ricotta and a simple tomato marinara.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 onion (medium) peeled and chopped
2 cloves garlic peeled and chopped
14 oz chopped tomatoes 1 can
5 oz sieved tomato puree aka tomato sauce
1 tsp sweet paprika
2 tsp dried oregano
2 tsp dried basil
salt and pepper to taste
1/2 cup cashews soaked (for white sauce)
1/2 cup dairy-free milk homemade cashew milk suggested
1 clove garlic for white sauce, peeled
1 Tbsp nutritional yeast
1/2 tsp ground nutmeg optional
1 vegan white sauce from above (cashew white sauce)
4 oz fresh spinach leaves washed and chopped
10 oz firm tofu pressed and crumbled
6 lasagna pasta sheets
7 oz dairy-free cheese or vegan parmesan or extra nutritional yeast

Equipment

Non-stick frying pan (10.5 inch / 26 cm)
Immersion blender or blender/food processor
Mixing Bowl
Tofu press or heavy plate and towels
Oven-safe baking dish (9×7×2 inch / 23×18×5 cm)
Measuring cups and spoons
Spatula

Method

Preheat the oven to 400°F (204°C).
Sauté the chopped onion in a little olive oil in a non-stick frying pan until glossy, about 5 minutes.
Add the two chopped garlic cloves and cook for 1–2 minutes until fragrant.
Stir in the chopped tomatoes, tomato puree, paprika, oregano, basil, salt, and pepper and simmer for about 5 minutes to make the marinara.
Meanwhile, make the cashew white sauce: blend soaked cashews, 1/2 cup dairy-free milk, 1 garlic clove, nutritional yeast, nutmeg (if using), salt, and pepper until smooth and creamy.
Press the firm tofu to remove excess water, then crumble it into a mixing bowl with your fingers.
Add the cashew white sauce to the crumbled tofu and mix until evenly combined.
Fine-chop or pulse the fresh spinach in a food processor, squeeze out excess moisture, then fold the chopped spinach into the tofu-cashew mixture.
Spoon a thin layer of marinara into the bottom of the oven-safe dish.
Assemble the lasagna with 3 layers: pasta sheet, marinara, and the spinach-tofu ricotta, repeating until you have used three stacks (this fills a 9×7×2-inch dish).
Finish with a top layer of marinara and sprinkle the dairy-free grated cheese or vegan Parmesan (or extra nutritional yeast) over the surface.
Bake in the preheated oven for 30 minutes, then remove and let rest a few minutes before serving.