Vegan lasagne with spinach and tofu ricotta

Name: Vegan lasagne with spinach and tofu ricotta
Prep time: 50 min
Total time: 50 min
Yield: 4 people
Ingredients: 300 g green lasagne sheets; 450 g fresh spinach; 800 g tomato passata; 10 sun-dried tomatoes; 1 onion; 2 cloves garlic; 1 tsp dried oregano; 20 g fresh basil; 350 g firm tofu; 60 ml soy milk; 2 tsp garlic powder; 1 tsp onion powder; 2 tsp Italian herbs; 1 lemon; 3 tbsp nutritional yeast flakes; 100 g vegan grated cheese; 2 tbsp olive oil; to taste salt and pepper

Crumbled tofu replaces the ricotta

Active: 50 min 660 kcal per person 29 g protein per person Italian

Protein source: tofu · Carb source: pasta

oven freezer meal prep

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Ingredients for 4 people

300 g green lasagne sheets
450 g fresh spinach
800 g tomato passata
10 sun-dried tomatoes, in small pieces
1 onion, finely chopped
2 cloves garlic, cloves, crushed
1 tsp dried oregano
20 g fresh basil, chopped
400 g firm tofu, drained and crumbled
60 ml soy milk, unsweetened
2 tsp garlic powder
1 tsp onion powder
2 tsp Italian herbs
1 lemon, the juice of half
10 tbsp nutritional yeast flakes
100 g vegan grated cheese, optional, for the top
2 tbsp olive oil
to taste salt and pepper

Method

Preheat the oven to 180 degrees.
Wilt the spinach in a pot with a splash of olive oil, salt and pepper. Drain in a sieve and press out as much liquid as possible.
Sauté the onion and garlic for 2 min in some olive oil. Mix with the tomato passata, the sun-dried tomatoes, the oregano and the wilted spinach.
Make the tofu ricotta: crumble the drained tofu finely in a bowl. Add the soy milk, garlic powder, onion powder, Italian herbs, lemon juice, nutritional yeast and salt. Mix well.
Cover the bottom of an ovenproof dish with a thin layer of tomato and spinach sauce. Lay lasagne sheets on it. Cover with a layer of tofu mixture. Add another layer of sauce, lasagne sheets and tofu. Make a third layer and finish with sauce.
Sprinkle vegan cheese over it if you like. Bake in the oven for 30 to 35 min until the top is golden brown.
Let it rest for 5 min before cutting. Garnish with fresh basil.

Tip

Inspired by Wannes Cappelle of Dagen Zonder Vlees. The crumbled tofu takes over the role of ricotta. Also lovely with olives or walnuts.

Keeps for 3 days in the fridge

Recommended brands per category are shown next to every ingredient the brand list knows.

plantaardige drink

Alpro · Delhaize, Colruyt, Albert Heijn, Lidl, Carrefour
AH Terra · Albert Heijn
Boni Selection · Colruyt
Oatly · Delhaize, Colruyt, Albert Heijn
Vemondo · Lidl
Provamel · rather not · BioPlanet

pasta en granen

Barilla · Delhaize, Colruyt, Albert Heijn, Lidl, Carrefour
De Cecco · Delhaize, Colruyt, Carrefour
Riso Gallo · Delhaize, Colruyt
Tilda · Delhaize, Carrefour
Tipiak · Delhaize, Carrefour

bouillon en kruiden

Boni Selection · Colruyt
Knorr · Delhaize, Colruyt, Albert Heijn, Lidl, Carrefour
Verstegen · Delhaize, Colruyt, Albert Heijn, Carrefour
Euroma · Delhaize, Albert Heijn

tofu

Clearspring · Albert Heijn, BioPlanet
Crispy · Albert Heijn, BioPlanet
De Hobbit · BioPlanet
Sofine · Delhaize
Taifun · BioPlanet
AH · Albert Heijn
Carrefour · Carrefour

edelgistvlokken

Engevita · BioPlanet
AH · Albert Heijn

tomatenproducten

Heinz · Delhaize
Mutti · Delhaize, Colruyt, Albert Heijn
AH · Albert Heijn
Boni Selection · Colruyt
Delhaize · Delhaize

vegan kaas

Vemondo · Lidl
Violife · Delhaize, Albert Heijn, Carrefour
zelfgemaakt
Simply V · Albert Heijn

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This recipe appears in: Basic monthly menu, 28 days