Description
A delicious vegan lasagna with spinach and ricotta, perfect for a healthy and satisfying meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups vegan ricotta
- 2 cups fresh spinach, chopped
- 2 cups marinara sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions.
- Heat olive oil in a pan and sauté garlic until fragrant.
- Add spinach and cook until wilted. Season with salt and pepper.
- Mix spinach with vegan ricotta, basil, and oregano.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer noodles, ricotta mixture, and sauce. Repeat.
- Top with remaining noodles and sauce.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes.
Notes
- Use gluten-free noodles if needed.
- Store leftovers in an airtight container for up to 3 days.
- Can freeze unbaked lasagna for later use.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg