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Prepare time: 30 min
Cook: 40 min
Ready in: 1 hour 10 min

This lasagne is high in protein and low in fat.


Vegan Ricotta Filling

  • 5 garlic cloves
  • 2 Tbsp olive oil
  • 2 lemons, juice of
  • ½ tsp salt
  • Generous pinch nutmeg
  • Generous pinch black pepper
  • 1 Tbsp mustard
  • 500 g firm tofu

Creamy Sauce:

  • 50 g margarine
  • 50 g flour
  • 700 ml soy milk
  • ½ tsp salt

Tomato Sauce:

  • 200 ml passata
  • 2 tsp dried oregano
Generous pinch salt
  • Generous pinch black pepper
  • 500 g frozen spinach
  • 250 g lasagna sheets
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  1. Let the frozen spinach defrost. If you don’t have enough time at hands then defrost it on low heat in a sauce pan. If necessary drain the spinach from access water and set it aside until you assemble the lasagne layers.
  2. For the vegan ricotta filling add the garlic cloves, olive oil, lemon juice, salt, nutmeg, black pepper and mustard to a blender and blitz until you have a smooth and creamy sauce.
  3. Now break the tofu into big chunks and add them to the blender. Blend until you have a well combined crumbly filling.
  4. For the creamy sauce melt the margarine in a small saucepan, add the flour and mix until you have a thick paste. Add the soy milk and salt and keep whisking until the sauce has thickened.
  5. For the tomato sauce mix the passata, dried oregano, salt and black pepper in a mixing bowl.
  6. Assemble the lasagne starting with a layer of lasagne sheets. Don’t forget the spinach you set aside earlier!
  7. Top the last lasagne sheet layer with the tomato and the creamy sauce making sure the pasta is fully covered and pop the lasagna in the oven at 180˚C for 30 to 40 minutes. Enjoy!




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