Spinach and Pine Nut Lasagna

Spinach Lasagna (2)

Layers of fresh spinach and pine nuts not only make this lasagna feel gourmet, but it’s also a cinch to prepare.


For the vegan ricotta:

  • 1 (14-ounce) package firm tofu
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder

For the lasagna:

  • 2 Ener-G eggs
  • 4 cups Italian herb pasta sauce
  • 8 ounces uncooked lasagna noodles
  • 1 (16-ounce) package baby spinach
  • 1/2 cup pine nuts
  • 1/2 cup vegan Parmesan shreds
  1. To prepare the ricotta, combine the tofu, nutritional yeast, olive oil, lemon juice, and garlic powder in a blender; process until smooth and refrigerate until ready to use.
  2. To assemble the lasagna, combine the prepared ricotta in a bowl with the Ener-G eggs; set aside.
  3. Spoon a little sauce into the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles followed by half the spinach, 1/4 cup pine nuts, and half of the remaining sauce.
  4. Top with a second layer of noodles, the remaining spinach, and the remaining 1/4 cup pine nuts. Add a final layer of noodles, followed by the remaining sauce. Sprinkle with the Parmesan.
  5. Cover with foil and bake at 350 degrees F for 1 hour.

Spinach Lasagna (1)


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