Spinach Ricotta Whole-Wheat Lasagna Recipe
Spinach Ricotta Whole-Wheat Lasagna Recipe saves dinner again, because salads never solved stress, cravings, or dramatic weekday hunger for you.
You layer creamy vegan ricotta, spinach, hearty whole-grain noodles, proving comfort food understands modern multitasking queens perfectly during busy evenings.
Spinach Ricotta Whole-Wheat Lasagna Recipe
This Spinach Ricotta Whole-Wheat Lasagna Recipe delivers plant-based comfort with creamy layers, wholesome pasta, and rich tomato sauce without guilt.
Ingredients
Method
- Preheat oven to 375°F.
- Cook whole-wheat noodles in boiling water; drain gently.
- Heat olive oil in skillet over medium heat.
- Sauté garlic for 1 minute.
- Add crushed tomatoes, tomato sauce, seasoning, salt, and pepper. Simmer 10 minutes.
- Wilt spinach in sauce mixture for 2 minutes.
- Blend tofu, cashews, lemon juice, nutritional yeast, and plant milk until smooth.
- Spread ½ cup sauce into baking dish.
- Place 3 noodles across bottom.
- Spread ¾ cup ricotta mixture evenly.
- Add 1 cup sauce mixture.
- Repeat layering twice.
- Sprinkle dairy-free mozzarella on top.
- Cover with foil and bake 30 minutes.
- Remove foil and bake 10 minutes more.
- Cool slightly before slicing.
Notes
Nutritional values (per serving)
Calories: 310Total Fat: 10g
Saturated Fat: 2g
Carbohydrates: 39g
Fiber: 8g
Protein: 18g
Vitamins and minerals (per serving)
Calcium: 20%Iron: 22%
Vitamin A: 35%
Vitamin K: 60%
Magnesium: 12%
Additional notes / tips
- Add sautéed mushrooms for deeper savory flavor.
- Blend extra garlic into ricotta mixture for bold taste.
- Use roasted tomatoes instead of canned sauce for richer sweetness.
- Let lasagna rest before serving to keep slices neat.
- Sprinkle chili flakes if dinner needs personality.
