About the Recipe
Perfect in a lasagna, this Spinach Tofu Ricotta recipe adds protein and lightens the decadent classic. Less guilt, less dairy and less gut bomb! While you can still make the entire lasagna vegan, I still opt for a layer of real mozzarella on top for the gooey and caramelized top.
Ingredients
1 package frozen chopped spinach, thawed
1 package organic tofu*
1 Tablespoon + 1 teaspoon nutritional yeast*
½ teaspoon onion powder
Kosher salt, to taste (approximately 2 teaspoons)
Sprinkle of ground nutmeg or freshly grated* (optional)
Preparation
Step 1
Using a tea towel, squeeze out all the water from the thawed spinach. This step is very important, otherwise you will end up with watery or soggy lasagna. Place in a medium mixing bowl.
Step 2
Open the package of organic tofu and pour off any excess water. Pat dry with a paper towel and mash thoroughly with your hands into the spinach mixture.
Step 3
Add seasonings and mix. Taste and adjust as needed.
Step 4
Use in any lasagna recipe. In this picture, I greased a loaf pan, and layered as such: sauce, no boil lasagna noodle, spinach tofu ricotta, Parmesan (if using). Layer to the top of the pan, approximately 10 layers, ending with sauce. Cover with parchment and foil and bake at 375 F until noodles are cooked when pierced with a knife - approximately 45 minutes-1 hour. Remove foil and parchment, and add a little mozzarella if desired. Brown in oven until gooey and bubbly (if using broiler, should only take 5 minutes)
NOTES
*Select any texture of tofu EXCEPT extra firm. I used silken here, which has the best texture yet also the most water. It can lead to slippery layers or excess water that needs to be poured off.
*Nutritional Yeast is different from baking yeast. These yellow flakes make anything taste “cheesy” and packed with B vitamins. I’ve even seen it at Trader Joe’s before.
*Nutmeg is a great connecting flavor with cheese and spinach. Just a little makes it all sing!