Here’s a fun spin on a traditional meal – vegan spinach and artichoke lasagna! I created this recipe a few months ago and it’s been a hit ever since. I’ve had many requests to share it so I finally got around to writing it down. This is a great meal if you are transitioning into a vegan lifestyle or if you just want to do an animal free meal once or twice a week. I hope you enjoy!
Here are the main ingredients you will need. You will also need a few seasonings that most people have handy.
- 1 14 oz pack of extra firm tofu
- 1 10 oz pack of frozen spinach
- 6 oz quartered artichoke hearts (I cut them in half, but whenever we have kids over I cut them even smaller so it’s easier for them to eat).
- 1 package of vegan mozzarella (I prefer Daiya and Follow Your Heart brands)
- 1 tbsp lemon juice
- 1- 1 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1-2 tbsp dried basil
- 1 to 2 tsp Tony’s seasoning
- Salt and pepper to taste
- 1 tbsp ground flax seed
- 12 lasagna noodles (I boil 13-14 in case some fall apart while boiling)
- 1 jar of marinara sauce
The measurements for the seasonings are just suggestions. I generally don’t measure and just eyeball everything so I probably use more than those amounts. Just taste it as you go and add according to your taste preference. 🙂
- Make your flax seed “egg.” Mix 1 tbsp of flax seed with 2-3 tbsp of water and set aside.
- Start boiling your lasagna noodles. Stir often to prevent the noodles from sticking together or to the bottom of the pot.
- Using your hands, lightly squeeze the excess water from the tofu then break into 4-5 chunks and place into a food processor or blender*
- Add all seasonings and lemon juice. Pulse until the consistency is similar to a ricotta cheese…you may need to add a bit more water.
- Move tofu mixture to a medium boil and add spinach, flax egg, mozzarella, artichoke hearts. I also add more Tony’s at this point because you really can’t have too much Tony’s 🙂 (I leave about 1/4 of the cheese to sprinkle on top – you can leave more or less depending on how cheesy you want the top to be).
6. Lay out lasagna noodles on baking sheets or another flat surface.
7. Scoop about 2 tablespoons (I just eyeballed it) of mixture into each noodle then roll the noodle up. Place the roll into a 9×13 glass pan that has a layer of marinara sauce.
8. Continue until you have 12 lasagna rolls. It may seem that not all 12 will fit, but they will.
9. Spread the remaining of the marinara sauce and cheese on top. Bake for 18 to 20 minutes at 375. After 18 minutes, I generally will broil on high for 2 minutes.
10. Enjoy! 🙂
*You do not need a food processor or blender to make this meal. In the past, I have used a fork to just smash the tofu into the correct consistency and then add the seasonings and stir. A food processor makes it easier, but it isn’t difficult to use a fork instead.